Cooking Lesson #959: Christmas Date-Nut Fruitcake

…from the Perspectives’ Kitchen

How you doin’? If you’re telling me that you don’t like fruitcakes, then you’ve haven’t tried the homemade version. Here is my quick and easy recipe for Christmas Date-Nut Fruitcake! This sweet and nutty cake is perfect to share with family and friends at the table or packaged up as a holiday edible gift.
 
Our recipe follows the history of the Fruitcake from the good folks at Collins Street Bakery.
 
From its origins as a gift to the gods, the fruitcake has long been a treasured symbol of prosperity and abundance for cultures across time and throughout the world. This confectionary blend of candied fruits, nuts, honey and spices like cinnamon, nutmeg and cloves has a storied history that stretches back millennia, revealing a tale of cultural evolution and culinary adaptation. From ancient civilizations to contemporary holiday traditions, fruitcake’s journey is a fascinating narrative of taste, trade and transformation.
 
In the annals of culinary history, fruitcake stands out not merely as a confection but as a symbol of cultural evolution. Its story stretches back through the ages, weaving a narrative of ancient civilizations and their unique takes on this timeless treat. The earliest believed civilizations known for incorporating dried fruits and nuts into dense, long-lasting cakes, continuing through early modern history, and finishing in the present day.
 
In the fertile lands of ancient Mesopotamia, where the mighty Tigris and Euphrates rivers met, the Sumerians were the first to experiment with sweetened cakes. Around 3000 BCE, these early bakers discovered the art of combining dates, figs and nuts into dense, chewy cakes. These were no ordinary treats; they were crafted as offerings to the gods, meant to please deities who controlled the rivers, the rains and the harvests. The tradition continued through the rise of the Babylonians, who, by 1894 BCE, had perfected these desserts into a staple of religious rituals. They believed that the richness of the fruits and the sweetness of the batter could bring blessings to their communities, ensuring prosperity and protection from misfortune. These fruitcakes were not just food—they were a bridge between the earthly and the divine, enjoyed during celebrations that marked the seasons and honored the gods. 
 
In the heart of the Old Kingdom, Egyptians were creating their own version of what we now call fruitcake. Made with honey, figs and nuts, these cakes were as much a spiritual offering as they were a culinary delight. They believed these ingredients, harvested from the fertile Nile, were gifts from the gods. During grand feasts and important religious ceremonies, these cakes were offered to deities as symbols of fertility, renewal, and abundance. The tradition persisted through the Middle and New Kingdoms, with each era adding its own twist to the recipe. Even as Egypt fell to Roman rule around 30 BCE, the custom of making these sacred cakes remained a cherished part of their culture, a testament to their enduring spiritual significance.
 
In the bustling city-states of ancient Greece, around 800 BCE, the tradition of plakous was born. These sweet cakes, made from wheat, barley, honey and a variety of dried fruits like figs and raisins, were much more than a dessert. They were integral to celebrations, from weddings to religious festivals. The Greeks believed that the combination of fruits and honey symbolized prosperity and happiness, making these cakes perfect for occasions that marked new beginnings. The tradition of plakous continued through the Classical and Hellenistic periods, and even into the Byzantine era. These cakes were not only a treat for the living but were also offered to the gods, ensuring their favor in both life and death.
 
As the Roman Republic flourished around 753 BCE, the citizens of Rome developed a taste for a cake known as satura. This was no ordinary dessert; it was a rich, dense cake made with a blend of nuts, raisins and preserved fruits soaked in wine or honey. Satura was a favorite during the festival of Saturnalia, where Romans celebrated the end of the agricultural year with feasting and merriment. But the cake wasn’t reserved only for Saturnalia. It found its way into weddings, religious ceremonies, and even as gifts among friends. The Romans believed that these cakes, bursting with fruits and nuts, were symbols of good luck and abundance. As the Roman Empire expanded, so did the popularity of satura, which became a staple in celebrations across the empire. Even as Rome fell in 476 CE, the legacy of satura lived on, influencing the evolution of fruitcake for centuries to come.
 
Even in the bustling courts of ancient China, during the Shang Dynasty around 1600 BCE, sweet cakes made with dried fruits and nuts began to take shape. These early versions of fruitcake were enjoyed during the most important celebrations, such as the Chinese New Year and religious ceremonies. The Shang people believed that the combination of sweet and rich ingredients symbolized wealth, longevity and happiness—ideals that were central to their culture. As dynasties rose and fell, the tradition of making these cakes persisted, evolving through the Zhou and Han Dynasties. By the time of the Han Dynasty (206 BCE – 220 CE), these cakes had become a beloved part of Chinese festivities, enjoyed by emperors and commoners alike. Their enduring popularity speaks to the deep cultural significance of these ingredients, which were seen as more than just food—they were a way to ensure prosperity and celebrate life’s most important moments.
 
As Europe emerged from the chaos of the early Middle Ages, fruitcake began to take on new forms, particularly in England. By the 11th century, the Crusades had opened up trade routes to the East, bringing spices like cinnamon, nutmeg and cloves, as well as a plethora of dried fruits into Europe. These ingredients were rare and expensive, making their inclusion in cakes a symbol of wealth and status.
These cakes were often soaked in alcohol like ale or wine, which helped preserve them for long periods.
 
During the Renaissance, the fruitcake tradition flourished, particularly in Italy and Germany. In Italy, the panforte, a dense, chewy fruitcake, was already being made as early as the 13th century, but it gained widespread popularity during the Renaissance. Panforte, meaning "strong bread," was made with a mixture of honey, nuts, such as almonds and hazelnuts, and a variety of spices like black pepper, cinnamon, and cloves. Dried fruits such as figs, dates, and raisins were also included. This cake was not only a festive treat but also a valuable gift often exchanged during the Christmas season. Its long shelf life made it an ideal food for the wealthy merchant class, who appreciated its rich flavors and durability.
In Germany, the stollen emerged as a popular holiday fruitcake during the Renaissance. Originally a simple bread made during Lent, stollen evolved into a richer cake by the 15th century. The addition of ingredients like dried fruits, nuts, marzipan, icing sugar, and butter transformed stollen into a festive cake.
 
The 20th century saw the commercialization of fruitcake, particularly in the United States, where companies began making large quantities of fruitcakes for nationwide distribution. It was also around this time fruitcake became synonymous with Christmas, with many families ordering fruitcakes from their favorite bakeries as part of their holiday traditions. The long shelf life of fruitcake made it an ideal gift, and it was not uncommon for fruitcakes to be passed around between friends and family members during the holiday season.
 
However, by the mid-20th century, fruitcake began to suffer from a decline in popularity, particularly in the United States. The dense, heavy texture and the use of artificially colored candied fruits led to the perception of fruitcake as an outdated and undesirable gift. Despite this, fruitcake remained a beloved tradition in many households, particularly in the southern United States, where artisanal fruitcake bakers continued to produce high-quality cakes using traditional methods.
 
                                      Christmas Date-Nut Fruitcake Recipe
 
Prep time:  30 minutes
Bake time:  1 hour, 40 minutes
Yields: 1 loaf; 12 nutty servings
 
Ingredients
1 cup toasted pecans, coarsely chopped
1 cup toasted hazelnuts, coarsely chopped
1/2 toasted walnuts, coarsely chopped
1 pound chopped dates
1 cup halved candied cherries (green and red)
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1/4 cup brandy
 
Directions

1. Preheat an oven to 300⁰ F.
2. Line a 9 x 5-inch loaf pan with parchment paper.
3. In a large bowl, combine the nuts, dates and cherries.
4. In a separate bowl, combine together the flour, sugar, baking powder and salt.
5. Add flour mixture to the nut mixture until the fruit and nuts are well coated.
6. In a small bowl, beat the eggs until foamy, stir in vanilla.
7. Fold into nut mixture and mix well.
8. Pour into the prepared loaf pan.
9. Bake for 1 hour, 40 minutes or until a cake tester inserted in the center comes out clean.
10. Slowly pour the brandy over the warm cake to soak in.
11. Cool for 20 minutes before removing from the pan to a wire rack to cool completely.

ChefSecret:  You can add other candied fruit such as lemon and orange peel for a more complex flavor. I sometimes add a teaspoon of almond extract as well.

Quip of the Day:  Look at the world as a big fruitcake. It wouldn't be complete without a few nuts in it.
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