- Joined
- Feb 15, 2015
- Location
- New York, New York
Traditional English Fruitcake
TheMightyGrog [CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0)], via Wikimedia Commons
Fruitcake is a holiday staple even if its dreaded by many today. Believe it or not but its been around since the Roman times - their version included pomegranates, raisins and pine nuts mixed into barley based mixture, which was more akin to a modern power bar. The modern version we know today was born in the Middle Ages when dried fruit became available in Europe. Fruitcake really took off during the 17th century when in the American Colonies they discovered that high concentrations of sugar could preserve fruits. This discovery provided an excess of candied fruit, hence making fruitcakes affordable and more popular as a result.
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 ingredients as it was considered a grand indulgence between the nuts, dried or candied fruit and brandy. But, as with many traditions, how this confection came to be exclusively associated with the Christmas season is still a mystery. Many speculate its holiday association comes from it being a special treat made it a go to recipe for bakers during the season. It also travels well and keeps for a long period of time which made it an ideal holiday treat to send to someone as a gift.
Most American mass-produced fruit cakes are alcohol-free today, but traditional recipes are saturated with liqueurs or brandy and often covered with powdered sugar, both apparently prevent mold. Here's my contribution to the fruitcake hall of fame, a simple and quick treat that isn't heavy and is actually enjoyed by my family and friends.
Mini Christmas Fruitcakes
Ingredients
- 13 1/4 ounces mixed dried fruit (cranberries work especially well with the carrot cake!)
- 1/4 cup vegetable oil
- 1/2 cup sweet sherry (brandy)
- 1 egg (lightly beaten)
- 16 1/2 ounces carrot cake mix
- 1 cup sliced almonds (or pecans)
Directions
- Preheat oven to 325°F. Lightly grease 8 mini loaf pans. Line bases with parchment paper.
- Bring fruit, 1/4 cup water and oil to a boil. Reduce heat and simmer, uncovered, for 5 mins. Let cool, then beat in sherry and egg. Add cake mix and almonds and mix until combined. Distribute between loaf pans, smooth tops and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool completely in pans.
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