Old Fashioned Fruitcake Recipe (2024)

FAQs

What is the original fruitcake? ›

The Roman fruitcake was a mash of barley, honey, wine and dried fruit, often pomegranate seeds. What you might recognize as a modern-style fruitcake – a moist, leavened dessert studded with fruits and nuts – was probably first baked in the early Middle Ages in Europe.

Sugar helps to stabilize the amount of water in the fruits, which helps to prevent bacterial growth. Another added benefit to using sugar to preserve fruits? It prevents oxidation and helps fruit keep its firm texture, instead of getting mushy. #2: The Density of fruitcake.

The most common duration to properly age a fruitcake is about three months. Any quicker will limit the development of complex flavors attributed to the maturing process. You can certainly age your cake for much longer than several months if you'd like, but we know how busy everyday life can be.

Evenly pour 1.5 - 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake.

Fruitcakes were so rich, they were considered sinful and were outlawed in Europe in the early 18th century. Restrictions eased later in the century.

Louis, Missouri by two German immigrant brothers. What's the secret to the famous fruitcake recipe? The secret to Grandma's fruitcake is that it is hand-made by our wonderful bakers all year round and then it is mellowed to perfection before being sold to customers to enjoy!

Put the flour, grated nutmeg, mixed spice, butter, sugar, eggs, chopped almonds, black treacle and the citrus zest into a large bowl and beat well to mix thoroughly. Fold in the soaked fruits. Spoon the mixture into the prepared cake tin and spread out evenly with the back of a spoon.

If you use a cup rather than a scale there's a good chance you're using too much flour: up to 20% too much, if you use the measuring cup as a scoop then tamp the flour down. Any baked good — especially cake —with too much flour will be dry, hard, crumbly … take your unhappy pick.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

That said, even though a decades-old fruitcake might taste like a leather shoe, eating it probably won't make you dangerously sick.

Is fruit cake edible after 100 years? ›

Even if you are ambivalent about the fruit cake, it has been part of Quebec holiday traditions for several generations.

There are a lot of benefits to feeding a fruitcake. It will help keep your cake moist (especially if you are storing it for a while) as well as give it extra flavour – and, if you're a little heavy-handed, it will also develop that characteristic boozy kick.

Whiskey serves as a great substitute for brandy in a fruitcake. Although whiskey comes from fermented grain mash while brandy is made from fermented grape mash, the process is so similar, that the flavor will be similar as well.

Fruitcake has been around since ancient Roman times.

You may know that fruitcake has roots in England, but that's not where it originated. It has been around since ancient Roman times, where it was made of a mix of pine nuts, barley mash, pomegranate seeds, raisins, and honeyed wine.

If you've never had a fruitcake before, visions of dense, dry, or cloyingly sweet cakes might come to mind. But the good ones should never be dry or dense enough to throw like a rock. The best fruitcakes are just as moist and flavorful as your favorite banana bread.

The modern fruitcake was created as a way to deal with the abundance of sugar-laced fruit and, by the early 19th century, the typical recipe was full of citrus peel, pineapples, plums, dates, pears, and cherries.by the late 1800s, the fruitcake was gifted in decorative tins, becoming a holiday staple with Christmas and ...

Christmas cakes are also commonly made with pudding while a fruit cake uses butter, however there are Christmas cake recipes that do contain butter. The traditional Scottish Christmas cake, also known as the Whisky Dundee, is very popular. It is a light crumbly cake with currants, raisins, cherries and Scotch whisky.