‘Tis the season for love, joy, and satisfying sweet cravings. After dinner is done, serve your customers the best gift of all, the cookie and dessert tray! Include holiday classic favorites like spiced gingerbread cookies drizzled with rich royal icing, buttery shortbread, or sugar cookie Christmas cutouts, all perfectly complemented with a tall glass of rich eggnog. But most importantly, don’t forget the fruitcake!
This quintessential Christmas cake follows a vintage recipe stuffed with fruits, nuts and filled with spirits — literally! The once iconic loaf was a celebrated treat enjoyed at weddings, birthdays, Christmas parties, and gift exchanges. Tales from the Middle Ages recall that early crusaders would pack a few slices of the sweet loaf to nourish them on their long travels. As time progressed, so did the fruitcake. In 18th century Victorian England, plum cakes were the new replacement being served with tea. Although the American version stems from the English and their plum cake, the origins of the infamous cake dates back to the ancient Romans. Since these early forms of the holiday cake, we have seen a globalized adoption and adaptation of the recipe from other countries. From the Spanish and Mexican pastry ring of Rosca de Reyes to the Bûche de Noël (Yule Log) rolled neatly in France, each country bears their own fruitful tradition.