Important information

You are about to buy not just baked goods, but the fruit of a thousand-year-old History.

The great-great-great-great… great-grandfather of Rich Fruit Cake was known in Ancient Rome under the name Satura.
Of course, it was different from the modern version.
At that time, barley was pounded and mixed with pine nuts, raisins and pomegranate seeds.
This mixture, which did not spoil for a long time due to the abundance of natural sugar, was formed into balls, which were often taken with them to strengthen their strength by both travelers and warriors, appreciating its taste and caloric content.

Ancient China also had its own version.

In the Middle Ages, Europeans began to add honey, spices, and dried fruits.

In the 17th-18th centuries, candied fruits were mainly brought to England from the “American Colonies.”

In one form or another, the prototypes of modern muffins quickly spread and took root throughout Europe:

• In France, it is Cake aux fruit confits (Cake with candied fruits)
• In Germany, it is Dresden Stollen (which only 150 bakeries are officially allowed to bake and which the law requires to contain 650 grams of raisins and 500 grams of butter), Klaben, which is popular in Bremen, Früchtebrot, popular in the Alpine regions.
• In Ireland – Brambrack, which is eaten on Halloween.
• In Italy – Tuscan Paneforte, known since the 12th century, Panone, popular in the Emilia Romagna region, Bolognese Certosino, Panpepato from Ferrara, Milanese Panettone, Gabana from Trieste.
• In Portugal – Bolo Rei
• Birnenbrot in Switzerland

Various types of muffins are popular in the USA, Canada, New Zealand, Chile, Australia, and India.

Even the Soviet Union could not pass by this culinary masterpiece (many remember it from school cafeterias and theater buffets), although, of course, it must be admitted that in terms of filling with candied fruits and dried fruits, it was much more modest than Rich Fruit Cake (this is only for the Russian version)

Muffins, cupcakes – these are all the same variations of cupcakes. (and here you can insert what you said is necessary for the search)

Even cakes are often made on the basis of muffins.

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

Despite the fact that already in the 11th century the Crusaders used a fruit and nut mixture in their campaigns, similar to the ancient Roman Satur, the predecessor of the Rich Fruit Cake is considered to be the Plum Cake, which appeared in the 14th century.

Since ancient times, in order to eat well before the Nativity Fast, honey, fruit, and even meat were added to oatmeal.

Such a mixture, more like for pudding, rather than for cake in our modern understanding, was served at the beginning of Advent, and then it was kept until the 12th day of the holiday (yes, that same Shakespearean 12th Night)

Closer to the 17th century, oatmeal was replaced by flour, butter and eggs.

They began to add dried fruits and candied fruits. (Moreover, according to many historians at that time, raisins, prunes, dried apricots were called by the common word “plum”, which is why the cake took root under the name Plum Cake, although it was not actually prepared from plums.

The 18th century is the heyday of fruit cake in England. Filled with candied fruits, nuts and dried fruits, soaked in rum or whiskey, the English Great Cake becomes a symbol of abundance and celebration.

Since the 19th century, Rich Fruit Cake has become a staple treat and an integral part of Christmas in Victorian England, a symbol of the Victorian obsession with luxury and tradition.

And not only as a treat, but and as a gift. In families with less wealth, it was often customary to leave a piece of Christmas cake to eat later on special occasions.

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

On the outside, again, it can be fancifully decorated with glaze, covered with marzipan, mastic, painted with icing, but inside it remains true to itself.

The most illustrative example, from the relatively recent ones, is the wedding cake of Prince William and Kate Middleton.

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

The magnificent eight-tiered structure consisted of 17 (!) individual cupcakes.

The guests of the wedding ceremony, of course, received a piece each, and not even on a plate, but in a beautiful tin box.

Almost a souvenir for a long time years.

The wedding took place in 2011, and then this cake was “eaten” for a very, very long time.

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

But the key word here is “pleasure”. But sometimes you need to pamper yourself!

Having tried many recipes and combinations of spices and alcoholic impregnations, I created my own unique recipe, which I am sure you will like.