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A Precise Story About the Evolution of Today’s Elegant Fruit Cake

Apruva Singh Nov 05, 2019
Since the middle age, the taste of fruit cake has delighted human taste buds. From its birthplace of Medieval Rome, it had been soon proliferated in every corner of Europe. It has remained a potent symbol of a staple of festivals, and today is widely associated with the December holidays – Christmas and New Year’s Eve.
There are a huge number of fruit cake lovers who are ardent about these lovely fruit-filled loaves.There are a series of changes that came from its old shape 2000 years ago which used to be filled with pomegranate seeds, pine nuts, raisins and all mixed into a barley mash of the cake crust.
Later the crust of fruitcakes got enriched with honey, preserved fruit and popular spices. Fruitcake made with butter and sugar was forbidden by the church for a certain period in the 18th century in Europe as it was thought to be just too rich, heavy and was proclaimed as "sinfully rich".


An Ultimate Symbol of Celebration

From the 19th century, fruitcake has become a traditional symbol of celebration in English weddings. Today, all over the world, various types of fruit cakes are served in wedding celebration, and even in some traditional Hindu wedding ceremonies of India.
Nowadays, ordering fruit cake for special occasions like a wedding ceremony or a birthday celebration has become much easier. You need to login to any baker’s website and place your fruit cake online order. It will get delivered to you right at your doorstep, mostly within 24 hours.
The same-day and midnight delivery facility is also offered by some of the bakeries. Some bakeries even offer special toppings and add-on gift cards to make your wedding more special.

Art of Preparing an Actual Fruit Cake

A standard sized fruit cake weighs approximately two pounds and is perfect for serving six to seven people. The high density of sugar along with a huge content of dry fruits reduces the water content of the cake, and thus it binds the microorganisms together.
On one point all bakers agree that fruitcake should be made in advance of minimum one month of its serving. Some even prefer making it one year in advance. This deepens the flavor of the cake, particularly because of the fruits containing tannins like wine, which get released and mixed with the cake over time.
Some bakers also add an elegant touch in the fruit cake crust by pouring alcohol like whiskey, brandy or rum over the loaf. All these things help in creating the ancient sinful taste and weight of the fruitcake.

Types of Fruitcakes

Fruitcakes now arrive in various tastes, flavor, and shape in our plate of dessert. Some of these forms are explained further.

Brandied Fruitcake

Some bakers prefer soaking fruits in alcohol, especially brandy, before adding them in the cake batter. In place of brandy, rum or bourbon or whiskey can also be added. After getting baked, it is generally soaked or glazed with additional liquor. Depending on the recipe, this process can be repeated periodically.

Black Fruitcake

This fruitcake has its origin in the Caribbean shore which traditionally served at Kwanzaa celebrations. This cake is also enriched with dry fruits like currants, raisins, prunes, candied fruits, spices, dark rum, and port wine.

Dundee Fruitcake

This is a traditional Scottish fruitcake prepared with candied fruit dipped in alcohol, currants, and soaked raisins, and sometimes also contains ground almonds. Whole almonds are used in decorating the top of the cake. Explore more cakes flavour at Floweraura.com.