For decades,Fruitcake has carried around an unfortunate reputation. It’s the holiday gift no one seems to want. This brutal mindset is largely attributed to Johnny Carson’s lingering observation: “There is only one fruitcake in the entire world, and people keep sending it to each other.” It may even be because of his joke that the dessert actually is passed from person to person or from party to party before it finally surrenders to its destiny: the trash can.

When you imagine a decadent fruitcake, you might picture a congealed-looking loaf that resembles compressed garbage or a dessert version of headcheese. (Ew.) But in reality, fruitcake deserves more credit. The seasonal sweet has dealt with a skewed perception for far too long. Why the hate? Fruitcake actually has a lot going for it. Let’s discuss.

Photo cred: http://blog.hmns.org/2013/12/the-butter-letter-butterbrief-fruitcake/

Biting into fruitcake is like biting into history

Fruitcake dates back to ancient Rome, when a mixture of pomegranate seeds, pine nuts and raisins were mixed into barley mash, then baked. The resulting fruitcake allegedly sustained hunters or crusaders during their travels.

In the 1700s, Europeans would bake fruitcakes at the end of the nut harvest and save them until the beginning of the next harvest, symbolizing a fruitful season. By this time, sugar was added to the process, along with dried or candied fruit and alcohol – and by the 1800s, the “sinfully rich” dessert was outlawed. Of course it was eventually accepted back into society, and fruitcake became a normal accompaniment to afternoon tea.

Fruitcake has an all-star cast of ingredients

It may not be your average smothered-in-icing confection, but fruitcake is at its core, a cake. The nuts and candied fruits provide additional degrees of texture. Savory spices like nutmeg, cloves and cinnamon keep the holiday flavor baked right in. And let’s focus for just one moment on the most glaring advantage: fruitcake is soaked in booze.

There is hope for fruitcake yet

The ebb and flow of food trends makes life interesting, and fruitcake is long overdue for an image revamp. As Sara Dickman stated in her Slate article, “In an age where every comfort food—from macaroni and cheese to fried apple pies—has been re-imagined by hipster chefs, it might be time for them to set their sights on fruitcake.” We know from experience: Instagram filters do wonders for fruitcake.

 
This holiday, we’ve taken it upon ourselves to liberate fruitcake – and maybe, just maybe, start a revolution. Fruitcake is not much different from the nerdy girl who suddenly turns hot once her glasses are removed. This holiday, let’s raise a glass to this “charcuterie of the baking world” and toast to a new chapter. Stay tuned to find out what we’re scheming.