Fruit Cake
I have been told many a time that Fruit Cake is “blech”… apparently that means they don’t like it. I have been able to “remake” my fruit cake formula taken from mine, my mom’s, a couple books, and the cake bible. This formula isn’t your grandma’s fruit cake. It isn’t as heavy so you can’t exactly knock somebody out with it if you hit them on the head. This cake is lighter and moist and has a great mouthfeel and a good taste, not too sweet and not too heavy on the rum/brandy taste.
The oldest reference that can be found regarding a fruitcake dates back to Roman times. The recipe included pomegranate seeds. Pine nuts, and raisins that were mixed into barley mash. Honey, spices, and preserved fruits were added during the Middle Ages. Crusaders and hunters were reported to have carried this type of cake to sustain themselves over long periods of time away from home. [from Whatscookingamerica.net]