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Fruitcakes have been made and enjoyed since the time of the Romans.  Early Roman records indicate that a fruitcake made from pomegranate seeds, raisins and nuts mixed into a barley batter and baked were eaten regularly by hunters and soldiers who were out on their own for long periods of time. Because the cakes were tasty and kept for long periods of time without spoiling they were adopted by many other cultures who had contact with the Romans. Each added their own variation to the basic fruitcake using local fruits and traditional cakes.  

 

The Ancient Egyptians made fruitcakes for their dead loved ones and placed them in elaborate tombs. The Egyptians believed that a person needed food and water to take with them on their journey to the afterlife . Because fruitcakes didn't spoil for years they were the food of choice to give a departed relative who was heading to the afterlife. 

Early European cultures would make fruitcakes at the end of the harvest season by drying of the fruits of the harvest and baking them with nuts into an alcohol soaked cake. The cakes were kept for a year in order to ensure a good harvest in the following year and then were eaten. 

 

The Crusaders brought exotic candied fruits like dates and figs and spices like cloves back to Europe after the crusades which were used to make very special fruitcakes.  Fruitcakes in European cultures were regarded as a sign of wealth, since the ingredients to make them were hard to find an expensive.  Fruitcakes became a traditional dish to be served at weddings, religious festivals, and other holidays when people wanted a rare treat that would show off their position in society. 

 

Each European culture derived its own variation of a fruitcake that was served for holidays and events.  In Germany fruitcake is called Stollen and is made with almonds and white sugar frosting.  The Swiss make a light fruitcake called Birnembrot which is glazed with fruit glazes and full of candied fruit. Italian fruitcake is called panforte and is heavily spiced.  Panforte is also extremely dense and rich and often is frosted with marzipan. 

 

In the Caribbean fruit cakes are served for all major occasions. They are light and usually contain large amounts of rum.  Allspice and rum are the major spices in a Caribbean fruit cake.  Fruitcakes were very common fare on the ships that sailed from the Caribbean to European ports because they contained much needed fruit for the sailors diet's and they wouldn't spoil on the long trip.

 

In the United States fruitcakes come in all different types and variations. There are non alcoholic fruitcakes for people who can't have alcohol. There are wine, rum and brandy soaked cakes for those that prefer their fruitcakes to be alcoholic and there are even wheat free and gluten free fruitcakes.