Fruit Cake Recipes…
Traditional Dried Fruit Cakes
And Cakes Made With Fresh Fruit
Fruit cake recipes made with fresh fruit or dried fruit are included here. Pineapple upside down cake, lemon and orange flavored cakes, traditional fruit cakes…
Traditional Fruit Cakes
Fruit cake — or fruitcake — is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and optionally soaked in spirits. These cakes are often served in celebration of weddings and Christmas.
History of Fruit Cakes
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash.
In the Middle Ages, honey, spices, and preserved fruits were added, and the name “fruitcake” was first used.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries depending on the available ingredients.
Starting in the 16th century, sugar from the American Colonies and the discovery that high concentrations of sugar could preserve fruits created an excess of candied fruit — making fruit cakes more affordable and popular.
In the 18th century in some areas in Europe, fruit cakes were made using nuts from the harvest for good luck in the following year. The cake was then saved and eaten before the harvest of the next year.
The fruitcake also remained popular at Victorian Teas in England throughout the 19th century.
Fruit Cake Recipes Around The World
In the Bahamas, not only is the fruitcake drenched with rum, but the ingredients are as well. From 2 weeks to 3 months in advance of making the cake, all of the candied fruit, walnuts, and raisins are placed in a enclosed container and are soaked with the darkest variety of rum.
After the cake is baked, rum is poured onto it while it is still hot.
Kozunak is a fruitcake usually prepared for Easter.
The Stollen, a traditional German fruitcake usually eaten during the Christmas season, is loaf-shaped and powdered with powdered sugar on the outside. It is usually made with yeast, butter, water, flour, zest, raisins, and almonds.
Panforte is a chewy, dense Tuscan fruitcake dating back to 13th-century Siena. Panforte is strongly flavored with spices and baked in a shallow form.
Panettone is a Milan fruitcake.
Cozonac is a fruitcake mostly made for every major holiday like Christmas, Easter, and New Year.
Birnenbrot is a light, fluffy sweet Swiss fruitcake with candied fruits and nuts.
In the UK, fruitcakes vary from extremely light to rich and moist.
The traditional Christmas cake is a fruit cake covered in marzipan and then in white satin or royal icing. They are often further decorated with snow scenes, holly leaves, and real or artificial berries, or tiny decorative robins or snowmen.
Typical American fruitcakes are rich in fruit and nuts.
Most American mass-produced fruitcakes are alcohol-free, but traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold.
Brandy- or wine-soaked linens can be used to store the fruitcakes, and some people feel that fruitcakes improve with age.
Fruit Cake Recipes – Table of Contents
Follow the links below and be delighted by the most fruity-flavored — from light to rich — fruit cake recipes you’ve ever tasted:
- Black Cake Old-Fashioned
- Light Fruit Cake with Dried Fruit, Nuts and Rum
- Christmas Fruit Cake with Dried Fruit, Nuts and Rum or Brandy
- Almond Fruit Cake with Dried Fruit, Nuts and Brandy
- Coconut Orange Ambrosia Cake
- Lemon Pound Cake
- Orange Date Nut Bundt Cake
- Pineapple Upside Down Cake
- Pumpkin Cranberry Bundt Cake
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