Fruitcake

Fruitcakes are a rich, dense cake often given as a Christmas gift. Made with candied fruit, dried fruit, fruit rind, nuts, spices and Cognac or other types of brandy. The ratio of fruit and nuts to batter is fairly high, with just enough batter to hold everything together.

Fruitcake History

Ancient Romans used pomegranate seeds, pine nuts and raisins mixed into barley mash.
During the 18th century in Europe, fruitcakes were made with the nuts from the last harvest for good luck in the following year. The cake was not eaten until the next harvest.
Over 500 years ago in Germany, stollen, a German fruitcake was made with yeast and a higher ratio of batter than the American version.
Panforte, a Tuscan fruitcake, dates back to the 13th century. Panforte is dense and chewy and baked in a shallow pan.

How to Make Fruitcake

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How to Make Fruitcake

source: www.youtube.com

Chef Danielle Bernabe demonstrates how to make fruitcake, a traditional holiday cake. The recipe used does not use a candied fruit, but uses dried fruit soaked in rum instead. Other ingredients include butter, brown sugar, egg, flour, baking soda, salt, cinnamon, milk and molasses. When adding to the creamed butter, sugar and egg, dry ingredients are alternated with the molasses mixture.