We’ve all heard the jokes referring to fruitcake’s immense density, or its extreme shelf life. Its detractors would have you believe that it’s as heavy as a doorstop and made to be passed down through the generations, getting an annual christening of liquor every Christmas before being put away for the following year. And to be honest, there’s more than a little truth to it.
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| Rochelle's Fruit Cake |
Fruitcake—that dense amalgam of fruits, nuts, and just enough rich cake to hold them together—is one of the heaviest baked goods out there. It’s also one of the few baked goods that can benefit from aging…provided it’s done right. But at the end of the day (or, more accurately, the end of the year), enough people love it. Its legendary lasting power is not limited to the cake itself: the history of fruitcake is long, and fruitcake has existed in one form or another since Roman times.
These ingredients are bound together by a buttery-rich batter, brown sugar, and baked in loaf pans to form a rich, dark cake. A pattern of more dried fruits and fancy-grade pecan halves are beautifully hand-arranged on top. The top is then hand-brushed with a sugar glaze, and cooked in small batches in copper kettles, to set the design and add the final glistening touch. While mass-produced, the fruitcakes are made with premium ingredients and an uncommonly personal touch.
To serve fruitcake, cut it with a long, sharp, serrated knife into approximately 1-inch slices. Fruit cake — especially if it has been moistened — can be served alone; however, there are several ways to make it even more delicious. You can warm it up by lightly toasting it, and then add a scoop of vanilla bean ice cream and sip a cup of strong, dark, gourmet coffee.
Or, instead of a decadent dessert, serve it with a sharp cheddar or warmed brie cheese and pour a glass of red wine. Enjoy!
