Things You Must Know About Fruitcake Ingredient

Fruitcake Ingredient

When Yuletide is just around the corner, a lot of people get excited by the thought of a Christmas Feast. Speaking of Christmas feast, something would be missing without the simple but delicious traditional fruitcake. Typically, fruitcake is served during Christmas although in some places in the world it is served during weddings. Although the fruitcake has changed from its original from since ancient Roman period, still, the fruitcake is the favorite food during Yuletide season by many people all over the world. A fruitcake wouldn’t be unique without special fruitcake ingredient such as liquor. Liquor can be rum or brandy, whatever suits the user’s taste. Aside from the liquor fruitcake ingredient, there are also some stuff that added to the delicious fruitcake.

Essentially, there are two types of fruitcake. The type of fruitcake that would turn out depends on the fruitcake ingredient that would be used since different countries have varying recipes. As an example, some countries located in warmer regions would use fruitcake ingredient like mango or other local fruits. The type of fruitcake is determined basically by the fruitcake ingredient that the recipe dictates. The two common types are: Light Fruitcake This is known as light because the fruitcake ingredient in the recipe includes granulated sugar, light corn syrup, almonds, golden raisins, pineapple, apricots, etc.

Dark Fruitcake Dark fruitcake ingredient such as molasses or brown sugar is used producing a darker color. Fruits that have dark colors such as raisins, prunes, dates, cherries,pecan and walnuts are also typically used as fruitcake ingredient.

Another fruitcake ingredient that created so much controversy is butter.There was even a time in Germany wherein butter was forbidden since fasting was observed. A lot of controversy sorrounding the use of butter in Christmas fruitcake was resolved by a letter drafted by Pope Innocent VIII that finally allows the use of dairy in the cake according to stolen online. During that period, Christmas fruitcake was in the form of stollen, a German bread similar to fruitcake. The main difference is that stollen is made from flour like the ordinary bread. It is popular during Christmas since it resembles the baby Christ swaddled in cloth. Fruitcake ingredient of stollen includes yeast, butter, wafer, flour, zest, raisins and almonds. Come to think of it, the fruitcake has gone a long way going through different forms.

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The Humble Beginnings of the Christmas Fruitcake

Christmas Fruitcake

Have you ever thought how the Christmas fruitcake became popular? In most cases, you never thought about such things as you grab a spoonful of the Christmas fruitcake that your mom, aunt or grandmother made. Even if the Christmas fruitcake was just bought somewhere, surely, it would still have nuts, candied fruits and liquor which are the common ingredients of a Christmas fruitcake. Nonetheless, not all Christmas fruitcake taste similar since the baker may have distinct recipe and change the ingredients. Also, the culture has a lot to do with the type of Christmas fruitcake produced since local ingredients are typically used.

Historically, the Christmas fruitcake recipe can be traced to ancient Rome, however it didn’t contain any fruit then. Different types of seeds, nuts and raisins coming from different trading posts were abundant that time. As time passed by, some ingredients like honey, spices (cinnamon) and candied fruits were added thus the term became fruitcake. Actually, the Christmas fruitcake is a popular food served in European households during yuletide season. There was even a time wherein butter cannot be used as ingredient due to fasting practices.

Much controversy about using butter in the Christmas fruitcake resulted to a letter drafted by Pope Innocent VIII that finally allows the use of dairy in the cake according to stolen online. During that period, Christmas fruitcake was actually stollen, a German bread similar to fruitcake. Come to think of it, the fruitcake has gone a long way going through different forms.Today, Christmas fruitcake can also be served during weddings and other occasions. In Europe, it goes with tea for an afternoon snack.

In the United States, sugar was very cheap during the 16th century so folks made candied fruits so they have some desert during winter time. These candied fruits were included in baking the Christmas fruitcake since they are really cheap. In several parts of the world, the Christmas fruitcake is made using local ingredients as long as there is liquor. Aside from flavor,liquor is great for preventing the formation of molds. No matter whoever prepared your fruitcake it is certain that you enjoy every single morsel of the yummy fruitcake. Christmas fruitcake adds flavor to the yuletide season !

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 Filed Under: Fruitcake Tips Tagged with christmas fruitcake

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The Humble Beginnings of the Christmas Fruitcake
Things You Must Know About Fruitcake Ingredient
Create Your Own Wedding Fruit Cake in Ten Steps
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Delicious and Easy to Make Rum Fruit Cake

Easy Yummy Traditional Fruitcake for the Beginner

Traditional Fruitcake

The traditional fruitcake is one good reason why people are excited about the Yuletide Season, its delicious, rich flavor makes one crave for it even on ordinary days. It can be served with coffee or tea making it as an ideal mid-day snack that makes a common day special. Traditional fruitcake can be traced to ancient Rome although it was slightly different that time. During the 16th century, there were many candied fruits in the United States since sugar was abundant then. The candied fruits were added to the fruitcake and the rest is history. This is a no-fuss traditional fruitcake you can bake yourself :



Ingredients

1 1/2 lbs pitted dates cut into four
1 lb. each dark and sultana raisins
1 lb. each candied orange and lemon peel roughly chopped
1 lb. dried currants
1/2 cup premium quality brandy
1/2 cup freshly squeezed orange juice
2 tbsp powdered cinammon
1 tbsp freshly grated nutmeg
1 tbsp powdered cloves
2tbsp each lemon and orange zest
2 lbs walnuts, pecans or blanched almonds coarsely chopped

Mix all the ingredients in a large bowl
Leave overnight with a tight cover
Stir occasionally

Batter 1 1/4 lb butter room temp 2 lbs muscovado sugar8 very large eggs 4 oz. unsulphured molasses 4 cup unsifted all purpose bleached flour 1 tsp each salt and baking powder. Cream butter and sugar until light and fluffy, 5 min. Add each egg then beat well. Add molasses.

Sift flour, salt and baking powder and add on low speed, mix until smooth. Apply batter to the fruit mixture and mix with 2 ladles until batter is evenly distributed. Line loaf pans or tube pans with parchment, butter well. Fill 3/4 full, pack down with back of spoon and level off.

Preheat the oven 300 F and position the cake on the center rack. Put cake pan full of water on the bottom so the cakes stays moist and this prevents overbrowning. This is a great tip in creating a moist traditional fruitcake. Usually, cooking takes around 2 hours but you can dip a toothpick to check. Let it cool. Just let the paper in the cake. Pour over each one a quarter cup of liquor maybe rum or brandy. Wrap in foil tightly. Add liquor every 2 weeks until consumption. You now have the best traditional fruitcake that you can even give as a gift to friends.

Browse Cakes
Fruitcake Tips

Most Popular Cake Tips
The Humble Beginnings of the Christmas Fruitcake
Things You Must Know About Fruitcake Ingredient
Create Your Own Wedding Fruit Cake in Ten Steps
How to Create a Delectable Light Fruitcake
Delicious and Easy to Make Rum Fruit Cake