Fruitcake in the Carribean and North America
As civilization began to move west, so did fruitcake. From the coasts of Europe, explorers headed to the west making stops at Caribbean Islands and eventually to the shores of North America. It is highly likely that these early explorers traveled with fruitcake because of its long shelf life and portability.
In the Bahamas, for example, it is well-known that the cuisine is never, ever bland. This is true even for fruitcake. Usually two weeks to three months prior to making the fruitcake, the key ingredients (candied fruit, raisins and nuts) are put in an enclosed container and soaked in the the darkest variety of rum. When the time comes to bake the cake, the rum-infused ingredients are added and then, after the cake is removed from the oven, more rum is poured on the still-hot cake.
Similar traditions follow on the island of Trinidad and Tobago. Referred to as ‘Black Cake’, fruitcake on these islands is a staple during the Christmas and New Year holidays and at weddings. Like the Bahamas, the ingredients are infused with rum for several weeks prior to making the cake. Dried plums, currants and raisins are often the fruits of choice. The characteristic black color comes from the caramelization of the sugar before it is added to the cake batter. Not only are the ingredients soaked in alcohol, but alcohol also added the batter and then this cake is also soaked in rum while still hot. The insane amount of alcohol used in a black cake also makes this cake virtually ageless.
In Canada, fruitcake is frequently referred to as:
‘Christmas Cake’ due to the popularity of the dessert during the holiday season. Not surprisingly, this cake is similar to fruitcakes from the United Kingdom. Most fruitcakes in Canada are of the darker, richer variety and are typically void of alcohol and any icing or decoration. These cakes are most often loaf shaped rather than round.
In the great melting pot, the United States, fruitcakes have taken on a culture of their own. It’s no surprise that due to their great stability, fruitcakes were one of the first foods to be shipped in the U.S. and the first mail-order fruitcake was sold in 1913. Because of their availability, pecans are the nut of choice in fruitcakes made in the south. The variety of fruit used varies by taste, but is primarily candied cherries, pineapple and citrus peel.
This article provided by Hale Groves, providing fresh fruit baskets, gift baskets and Florida oranges and citrus, including delicious Florida fruit gifts, Honeybells, Ruby Red Grapefruit, Valencia Oranges, Tangerines and more! On the web at HaleGroves.com.
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