Fruitcake or fruit cake (not to be confused with fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Fruitcakes are usually served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).
History
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.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of Fasting. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter' or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.
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, thus making fruitcakes more affordable and popular.
The 17th-century English fruitcake was originally yeast-leavened, and the rum and dried fruit helped extend the shelf life of the cake.
In various countries
Australia
In Australia, fruitcake is consumed throughout the year, but most commonly at Christmas, and is available at most major retail outlets. The cake is rarely given icing; often it is consumed with butter or margarine, or custard.
Bahamas
In the Bahamas, not only is the fruitcake drenched with rum, but the ingredients are as well. All of the candied fruits, walnuts, and raisins are placed in an enclosed container and are soaked with the darkest variety of rum, anywhere from 2 weeks to 3 months in advance. The cake ingredients are mixed, and once the cake has finished baking, rum is poured onto it while it is still hot.
Bulgaria
In Bulgaria, the common fruitcake is known as keks ( ), is home-made and is consumed throughout the year. Recipes for keks vary, but commonly it contains flour, butter and/or cooking oil, milk, yeast, yoghurt, eggs, cocoa, walnuts, and raisins. It is usually baked in Bundt-style pans.
There is also another specific type of fruitcake prepared for Easter, which is known as kozunak ( ).
Canada
The fruitcake is commonly eaten during the Christmas season in Canada. Rarely is it seen during other times of the year. The Canadian fruitcake is similar in style to the UK version. However, there is rarely icing on the cake, and alcohol is not commonly put into Christmas cakes that are sold. The cakes are shaped like a small loaf of bread, and often covered in marzipan.
Dark, moist and rich Christmas fruitcakes are the most frequently consumed, with white Christmas fruitcake less common. These cakes tend to be made in mid-November to early December when the weather starts to cool down. They are a staple during Christmas dinner and also can be a gift generally exchanged between business associates and close friends/family.
Chile
Pan de Pascua is a fruitcake traditionally eaten around Christmas and Epiphany.
France
In France, fruitcake is called gâteau aux fruits.
Germany
In Germany, baked goods which fit the description of fruitcake are not usually regarded as cake but rather as sweet breads.
Stollen is loaf-shaped and often powdered with icing sugar on the outside. It is usually made with yeast, butter, water, and flour, with the addition of citrus zest, candied citrus peel, raisins, and almonds.
The most famous Stollen is the Dresdner Stollen, sold at the Dresden Christmas market, the Striezelmarkt. Official Dresden Stollen, produced by only 150 Dresden bakers, bears a special seal depicting Elector Augustus II the Strong.
In Bremen, the local fruitcake called Klaben is traditionally sold and eaten during the Christmas season. Bremer Klaben is a kind of stollen which is not dusted with powdered sugar after baking. Both Dresdner Stollen and Bremen Klaben are protected geographical indications.
In Southern Germany and the Alpine region, Früchtebrot (also called Berewecke, Birnenbrot, Hutzenbrot, Hutzelbrot, Kletzenbrot, Schnitzbrot, or Zelten) is a sweet, dark bread baked with nuts and dried fruit, e.g. apricots, figs, dates, plums, etc.