Fruitcake – United States of America 
Calvin Trillin, famous American journalist and humourist, theorised that there is only one Christmas fruitcake and that it is simply sent from family to family each year.  Many people turn up their noses at the very thought of fruitcake, but for some reason, this item keeps making the rounds – something made possible because the cakes are soaked in alcohol or other liquors to keep them from moulding.

On the tonight show, Jay Leno sampled a cake dating back to 1878 that someone had kept as a family heirloom . In 2017, the Antarctic Heritage Trust found a 106-year-old fruitcake they deemed “almost edible”.

So why do we eat it? Or at the very least, gift it?

At some point in history, fruitcake was a display for prosperity. Dried fruits and nuts were expensive items and so this cake was served at special events – like Christmas – to, for lack of a better way to say it, show off. Even though fruitcakes are no longer a way to display wealth, giving them is a Christmas tradition that has just stuck.

Fruit Cake

INGREDIENTS:    ​

• 1 cup golden raisins
• 1 cup currants
• 1/2 cup sun dried cranberries
• 1/2 cup sun dried blueberries
• 1/2 cup sun dried cherries (don’t use glace!)
• 1/2 cup dried apricots, chopped
• Zest of one lemon, chopped coarsely
• Zest of one orange, chopped coarsely
• 1/4 cup candied ginger, chopped
• 1 cup gold rum
• 1 cup sugar
• 5 ounces/150g unsalted butter (1 1/4 sticks)
• 1 cup unfiltered apple juice
• 4 whole cloves, ground
• 6 allspice berries, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 3/4 cups plain flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/4 to 1/2 cup toasted pecans, broken
• Brandy for basting and/or spritzing

​METHOD:

1. Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
2. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
3. Heat oven to 325 degrees F/ 165 degrees C.
4. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch/25.5cm non-stick loaf pan and bake for 1 hour.
   
5. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
6. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
7. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavour will enhance considerably over the next two weeks.