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Fun fruitcake facts
Indeed, the fruitcake’s durability has been the brunt of many a joke. But actually, it’s a cake that’s loaded with more than just fruit — it boasts a lot of history, too. The oldest reference regarding fruitcakes dates back to Roman times. Ancient crusaders and hunters ate fruitcake made with honey, spices, preserved fruits, pomegranate seeds, pine nuts and raisins. Fruitcake would last during their long times away from home and be a good source of energy, too. Today, hikers, hunters and skiers follow the same practice. In the 1700s, Europeans baked a ceremonial fruitcake at the end of the nut harvest. It was saved and eaten at the next year’s harvest, hoping it would spur another successful harvest. In the 1800s, fruitcake was served with tea. Rumor has it that Queen Victoria waited a year to eat a fruitcake she received for her birthday as a show of restraint and moderation.
Indeed, fruitcakes make great gifts because they last so long and can be mailed. Most fruitcakes will last 8 to 12 months tightly wrapped in plastic wrap and stored in an airtight container, or they can be frozen. Give a gift from the heart by making those on your gift list a regular or light fruitcake, courtesy of “Making Beautiful Christmas Cakes” (Merehurst). They’ll see why fruitcakes have carved themselves a niche in culinary holiday tradition. 1. Put the fruit in a bowl with the brandy and soak overnight. Preheat the oven to 300 F. Line a 9- inch round cake pan with melted butter or a mild-flavored vegetable oil. To wrap the pan, cut a double layer of greaseproof parchment paper into a strip long enough to fit around the outside of the pan and tall enough to come about 2 inches above the edge of the pan. Fold down a cuff about 3/4 inch deep along the length of the strip along the folded edges. Make diagonal cuts up to the fold line on each strip, about 1/2 inch apart. Fit the strip around the inside of the pan, with the cuts on the base, pressing the cuts out at right angles so they sit flat around the base. Place the pan on a doubled piece of parchment paper, and trace the edge. Cut the shape and place on the base of the pan, over the cuts. 2. Beat the butter and sugar. Beat in the jam (jelly), treacle and rind. Add the eggs, beating after each addition. Stir in the fruit and the sifted flour and spices.
3. Spoon the mixture into the pan, ensuring it is pushed well into the corners and edges. Smooth the surface with fingers dipped in water. Tap the pan to remove any air bubbles. Adjust oven shelves accordingly. Cakes are usually cooked on the third shelf. Place on layers of newspapers in the oven (the oven temperature is low enough to use paper safely), and bake for 3 to 31/2 hours, or until a skewer comes out clean. Brush with brandy. Cover with greaseproof (parchment) paper and wrap in a kitchen towel. Let cool in the pan, and remove when the cake is cold.
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