What Ever Happened to Fruitcake? The Rise, Fall, and Comeback of a Christmas Classic There are few desserts that divide a holiday table quite like fruitcake. Mention the word and you’ll see reactions ranging from misty-eyed nostalgia to mild horror. Yet, for all the jokes about doorstops and re-gifting, fruitcake has a long and fascinating history, and it might just be making a comeback. Fruitcake has been part of Christmas celebrations for centuries. Its origins go back to ancient Rome, where a mix of pomegranate seeds, nuts, and barley mash was the go-to energy snack for soldiers. Over time, the recipe evolved into the dense, fruit-and- nut-filled loaf we know today. By Victorian times, it had become a symbol of celebration, a rich, spiced cake packed with dried fruit and preserved citrus, often soaked in brandy to keep it “fresh” through the season (and possibly until the next one). Of course, the booze is where some of us draw the line. Personally, I’m a lifelong fan of fruitcake, as long as it’s free of alcohol and that mysterious layer of marzipan that seems to appear without warning. Please give me a dark, dense, sticky slice that leans more toward molasses than rum, and I’m happy. There’s something deeply comforting about that rich aroma of candied fruit, spice, and nostalgia. I particularly like the one the Shriners sell as a fundraiser at Christmas! So what happened? How did a dessert once so beloved become the butt of so many holiday jokes? The short answer: mass production. In the mid-20th century, fruitcakes became a commercial product; uniform, overly sweet, and
heavy on the neon-green cherries. The homemade care and subtlety that once made them special gave way to factory efficiency, and with that, the dessert’s reputation crumbled faster than a stale slice left on the counter. But don’t count fruitcake out just yet. In recent years, bakers and home cooks have been reclaiming the recipe, swapping candied mystery fruit for real dried cherries, cranberries, and apricots. Local ingredients, better spices, and yes, restraint with the brandy, have helped fruitcake rediscover its charm. Maybe it’s nostalgia, or maybe it’s the slow return to homemade traditions, but fruitcake is quietly finding its way back onto Christmas tables. And honestly? It deserves it. So this year, before you make another joke about ‘the world’s oldest fruitcake’, consider giving it another try — preferably dark, moist, and just the right amount of sweet. Because somewhere beneath all the candied peel and reputation, there’s still a truly classic Christmas treat waiting to be loved again.
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Boomers and Beyond – Elgin • December 2025 Page 9
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