Lana fruitcake

In Germany it is Dresden Stollen (which only 150 bakeries are officially authorised to bake and in which 650 grams of sultanas and 500 grams of butter are required by law), Klaben, which is popular in Bremen, Früchtebrot, popular in the Alpine regions.

In Ireland, there is Brambrack, which is eaten on Halloween.

In Italy – Tuscan Paneforte, known since the 12th century, Panone, popular in the Emilia Romagna region, Bologna Certosino, Panpepato from Ferrara, Milan Panettone, Gabana from Trieste.

In Portugal it is Bolo Rei

In Switzerland, it’s Birnenbrot

Different types of cakes are popular in the USA, Canada, New Zealand, Chile, Australia and India as well.

The family is big and includes muffins, cupcakes etc

There are many different cakes in the world, but the “king” cakes is of course the English Rich Fruit Cake

Despite the fact that already in the XI century crusaders in their campaigns used a fruit and nut mixture similar to the ancient Roman Satura, the predecessor of Rich Fruit Cake is considered to be Plum Cake, which appeared in the XIV century.

For a long time, honey, fruit, and even meat were added to dense porridge in order to “line the stomach” before Christmas Lent.

This mixture, more like a pudding than a cake in our modern sense, was served at the beginning of Advent, and then it was kept until the 12th Feast Day (yes, yes, Shakespeare’s 12th Night).

Closer to the XVII century, porridge was replaced by the dense batter made with flour, butter and eggs.

Dried fruit and candied fruit were added. (And, according to many historians, at that time sultanas, prunes, apricots were called by the common word “plum”, that’s why the cake was called “Plum Cake”, although it was not actually made of plums.

The XVIII century was the heyday of fruitcake in England. Filled with candied fruits, nuts and dried fruits, soaked in rum or whiskey, English Great Cake becomes a symbol of festivity and abundance.

From the XIX century in Victorian England, Rich Fruit Cake became a staple treat and an integral part of Christmas, a symbol of the Victorian obsession with tradition and luxury.

And not only as a treat, but also as a gift. In families with little wealth, it was often customary to leave a piece of Christmas cake to be eaten on special occasions.

Over time, Rich Fruit Cake became popular as a festive food not only for Christmas, but also for birthdays and often as a Wedding Cake.

On the outside, again, it can be fancily coloured with icing, covered with marzipan, mastic, or painted with icing, but on the inside, it remains true to itself.The most telling example, of a relatively recent one, is Prince William and Kate Middleton’s Wedding Cake.

The cake for this royal wedding was prepared in the most “correct”, traditional way – based on Rich Fruit Cake.

The lush eight-tiered structure consisted of 17 (!) individual cupcakes.
The guests of the wedding ceremony, of course, got a piece each, and not even on a plate, but in a beautiful tin box.

Practically a souvenir for many years to come.

The wedding was celebrated in 2011, though then this cake was “finished” for a very long time.

Today, of course, Rich Fruit Cake is more affordable than it was in Victorian England, but the use of only the best quality natural ingredients, expensive alcohol, and the time spent on hand decorating and aging the cakes at a certain temperature and humidity still make Rich Fruit Cake an exclusive pleasure.

But the key word here is “pleasure” And sometimes you need to treat yourself!

After trying many recipes and combinations of spices and alcoholic soaks, I’ve created my own unique recipe that I’m sure you’ll enjoy.