Fruitcake

The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash.

In the Middle Ages, honey, spices, and preserved fruits were added and the name "fruitcake" was first used, from a combination of the words "fruit" (Latin: fructus, Old French: frui), and "cake" (Old Norse: kaka, Middle English: kechel).

Fruitcakes soon proliferated all over Europe, however recipes varied greatly in different countries and throughout the ages, depending on the available ingredients as well as in some instances on church regulations of the use of butter, regarding the observance of fast (e.g. "Butterbrief" or butter letter by Pope Innocent VIII). Pope Innocent VIII, (1432 – 1492), the Holy Father softened his attitude and in 1490, he sent a permision known as the “Butter Letter” to Saxony, stating that milk and butter could be used in the North German Stollen fruitcakes.

Starting in the 16th century, sugar from the American Colonies, and the discovery that high concentrations of sugar could preserve fruits, created an excess of candied fruit, thus making fruitcakes more affordable and popular.

In the 18th century in some areas in Europe, fruitcakes were made using nuts from the harvest for good luck in the following year. The cake was then saved and eaten before the harvest of the next year.

The fruitcake also remained popular at Victorian Teas in England throughout the 19th century.