Fruitcake

Fruitcake is a cake that contains chopped candied or dried fruits, nuts, and often spices. It is typically dense and moist, with a high sugar and fat content. Many versions are soaked in spirits to aid preservation.

Fruit-containing cakes have ancient and medieval roots in Europe. The modern fruitcake developed in the Middle Ages, when dried and candied fruits helped extend the cake's shelf life for long journeys. In Britain and the United States, fruitcake became a traditional holiday dessert by the 18th and 19th centuries and was often given as a gift around Christmas.

Typical ingredients include flour, sugar, butter or oil, eggs, and a mixture of dried and candied fruits (such as raisins, currants, cherries, and citrus peel) with nuts. Spices such as cinnamon, nutmeg, and allspice are common. Many recipes call for soaking the fruit in rum, brandy, or another alcohol, and some variants age the batter before baking.

There are numerous styles, ranging from lighter, moist varieties to very dense, rich ones. Fruitcakes are commonly baked in loaf pans or ring molds; some are steamed rather than baked. They are typically sliced and served at room temperature, sometimes with cheese or butter.

Storage is a notable aspect of fruitcake. Its high sugar and, in many versions, alcohol content contribute to a long shelf life. Wrapped tightly and kept cool, it can be kept for weeks or months, and some versions are aged for even longer. Common allergen notes include gluten and tree nuts.