Fruitcake dates back to Roman times, when it was made with pomegranate seeds, pine nuts, raisins and honey, and is recorded in British history as far back as 1400 when the first dried fruits began to arrive from Mediterranean countries. Today, many countries have their own versions of “traditional fruit cake,” each with its own special characteristics.
In Britain, fruit cake isn’t just a holiday delicacy, as in the United States. It is consumed all year round and was often used as a wedding cake. According to British tradition, when single wedding guests took home a piece of the wedding fruit cake and slept with it under their pillow, they would dream of their future spouse. British fruit cake is usually round and topped with royal icing.
In Canada, fruit cake is called “Christmas cake,” and rarely seen other than at the holidays. Canadian fruitcake is always made in a loaf shape and never includes icing. Canadian fruit cake is dark and moist and usually does not include alcohol.
The tradition of pouring rum over fruit cake originated in the Bahamas. The rum is poured over the cake while it is still very hot from the oven so that the rum soaks in. Bahamians also began the tradition of soaking the dried fruits in alcohol before making the cake.
In Germany, traditional fruit cake is called Stollen. It is dense and dark and usually coated in powdered sugar. It is only eaten at Christmas. In Italy, the fruit cake is also quite dense and has a chewy consistency. It is heavily spiced, and often frosted. Italians refer to fruitcake as pan forte.
Each traditional fruit cake has its own unique attributes, but wherever you travel, you’ll find a version of this dessert that is such a part of holiday tradition.
