Motherdough Luxury Fruit Cake

It’s not just the cake that lasts a long time — the history of fruitcake goes way back, all the way to ancient Rome.

A recipe from 2000 years ago had pomegranate seeds, pine nuts and raisins mixed into a cake made out of barley mash. Later in the Middle Ages, fruitcakes with honey, preserved fruit and spices were popular.

Fruitcake made with butter and sugar was banned for a while in Europe in the 18th century because it was thought to be just too rich and tasty (probably because they were using this recipe). From the 19th century on fruitcake became a traditional wedding cake in England.

Makes 2 X 600g or 1 X 1,2kg cake.



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