Fruitcake. Just the name conjures up images of the dreaded gift that keeps on giving and either gets regifted or repurposed into a door stop. Like its distant cousin, the ugly Christmas sweater, fruitcake is often mocked, tolerated or just plain hidden away. Many cultures have a holiday version of this cake made with dried fruit, citrus and spices that is often drenched in spirits. Marzipan, almond paste, is sometimes used to top it all off.
- Stollen – German fruitcake
- Panettone – Italian fruitcake http://www.italymagazine.com/featured-story/panettone-legends
- Black Cake – Jamaican Christmas fruitcake http://jamaicans.com/fruitcake/
- Dundee cake – Scottish fruitcake http://britishfood.about.com/od/christmas/r/Traditional-Scottish-Dundee-Cake.htm
Here’s a Weal Food suggestion that keeps the spirit of this tradition alive and makes it more palatable: fruitcake inspired granola.
Use citrus zest which is more subtle than candied peel and mix with your preferred assortment of dried fruit. A little bit of oil, liquid sweetener and perhaps some juice helps to bind these ingredients with the oats and the addition of nuts provides healthy fats and some protein. For that ‘marzipan’ touch, use slivered almonds. And to make this a gift worth giving, get some mason jars and fill them with this granola mix.
Are you one of the few people who actually likes fruitcake?