Rich

What is fruitcake? Why is it such a big deal?

Just recently I was asked about the history of fruitcake, and I had to make some guesses, but here's what the Smithsonian has to say:

...the modern fruitcake can be traced back to the Middle Ages as dried fruits became more widely available and fruited breads entered Western European cuisine. ...variations started springing up: Italy's dense, sweet and spicy panforte dates back to 18th century Sienna; Germany's stollen...has been a Dresden delicacy sense the 1400s....

In the 18th and 19th centuries, due to the cost of the materials, fruitcake was a grand indulgence. And it still is! Some years I catch all the ingredients on sale. Bonus!

How it became associated with Christmas and how it fell from grace are both mysteries; however, the nail may have been ...driven into the coffin in the early 20th century when mass-produced mail-order fruitcakes became available, creating the regrettably classic image of a dry, leaden cake encrusted with garish candied fruits and pecans.

Leaden? Dry? I say, "Fie on thee!"

I think the first time I had fruitcake was about 10 years ago when my sister was visiting me. We pulled out the Joy of Cooking (classic cookbook!) and made our grand baking plans. And why not include fruitcake? Wasn't it supposed to be delicious? Wondrous?

So began my tradition of baking fruitcakes. I love them. And what's not to love? I start with premium dried fruits - dates, cranberries, golden raisins, cherries, currants - and then I soak them in good quality rum. Seriously? What's not delicious about that? :-D

 

Then I cream together a rather large amount of butter and brown sugar, and add a good number of eggs. Oh, the luscious combination of butter and sugar ... and to add the richness of eggs to that? A classic batter. Delish.

Then I mix it all together (along with a few other things), line my pans with parchment and more butter, spoon in the thick concoction, cover it all with foil, and bake it slowly, allowing my house to fill with amazing smells. Ooooh!

The result?

Rich, sweet, fruity, buttery cake that I slice thinly and serve on beautiful china. It is worth the effort. It is divine to eat. I love it!

Still not convinced? Stop on by ... and we'll share some together with a nice pot of tea. I'm always up for a challenge. Changing your mind, that is... ;-)