{"id":13775,"date":"2017-11-15T09:04:15","date_gmt":"2017-11-15T08:04:15","guid":{"rendered":"https:\/\/bake-street.com\/?p=13775"},"modified":"2026-04-08T12:30:10","modified_gmt":"2026-04-08T10:30:10","slug":"fruit-cake-cake-aux-fruits","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/fruit-cake-cake-aux-fruits\/","title":{"rendered":"Fruit Cake – Cake aux fruits"},"content":{"rendered":"

Arriving this time of year I’m starting to feel like preparing Christmas recipes. Yeah, I know, there’s still a little time left… But it seems that the cold is beginning to wake up my most traditional and festive pastry mood. If we look on the bright side, this way we won’t be caught off guard and not knowing what to do. In addition, for some time I have been eager to prepare this Fruit Cake or Cake aux fruits<\/strong>, as Christophe Adam calls it in his book “G\u00e2teaux<\/a>“<\/strong>, from where I have adapted the recipe.<\/p>\n

This is a very classic sponge cake<\/strong>, made with spices, honey, candied fruits and nuts. When it comes to decorating it, you can find many more or less elaborate versions. In my case, I have chosen to cover it with a nappage<\/em> and decorate it with more fruits. This cake is traditionally prepared in festive seasons such as Christmas or weddings. But I’m sure we’ll come up with a celebration to make it.<\/p>\n

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Where does Fruit Cake or Cake aux fruits come from?<\/h5>\n

The first recipe is said to date back to ancient Rome<\/strong>, where a recipe was made with pomegranate seeds, pine nuts and raisins mixed with a barley puree. It was from the Middle Ages when honey was introduced along with spices and canned fruits.<\/p>\n

At that time, this cake began to spread throughout Europe and from there, different preparations of this fruit cake were created all over the world. The recipes that emerged were very varied and depended on many factors; from the country where it was made, the ingredients available, the hands that produced it and even church regulations with butter restriction on fasting. This event affected the Stollen and could be integrated into these breads from 1490 onwards through a writing known as the “Letter of Butter” or “Butterbrief”<\/strong>.<\/p>\n

From the 17th century onwards, the production of sugar from the American colonies and the discovery of its use as a preservative led to the creation of exorbitant quantities of candied fruit. Not only did this make these cakes much more affordable for people, but it also made them more popular.<\/p>\n

\"Cake <\/picture><\/div>\n
Tell me where you’re from and I’ll tell you your name.<\/h5>\n

As I mentioned above, this fruit cake derived in different recipes depending on where it was made. Not only in ingredients or process, but even in its final appearance:<\/p>\n

Europe<\/span><\/h5>\n