Word Of The Day: Fruitcake The ancient Romans made a mishmash of barley, pomegranate seeds, nuts and raisins as a sort of energy bar; however 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. Historical variations on the fruitcake include Italys dense, sweet-and-spicy panforte dating back to 13th century Sienna; Germanys stollen, a tapered loaf coated with melted butter and powdered sugar that has been a Dresden delicacy since the 1400s and black cake in the Caribbean Islands, a boozy descendant of Britains plum pudding where the fruit is soaked in rum for months, or even as long as a year. The tradition of making fruitcakes for special occasions such as weddings and holidays gained in popularity in the 18th and 19th centuries and due to the cost of the materials, it was a grand indulgence. But, as with many traditions, how this confection came to be exclusively associated with Christmas season is a mystery. Editors Note: Making fruitcakes was one of my Mothers favorite holiday traditions. The key is to find a cake recipe you like and use dried fruits and nuts as opposed to the candied fruit that is common in commercial variations. In her later years, I introduced my Mother to a Moravian fruitcake recipe and she adapted it using dried fruits and nuts from my natural foods distributor. We offered them as dry or wet (liquor soaked and aged) and they were a big hit. Have a joyous Tenth Day of Christmas!
Posted on: Sun, 04 Jan 2015 01:00:00 +0000
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