In 2021, I choose not to make either the fruit cake or the orange slice cake or even the fruit cake cookies I love. I am over it, all of the nonsense in the world so I will make other cakes like a sweet pound cake and cookies without the fruitiness as we have seen all of the fruitcake personalities and it is time for a smooth, and simplistic versions for 2022. Joking aside, I plan on downsizing a lot of things in the new year both food wise and spiritual side. Focusing on quality and not quantity, value and not as much on how it appears.
2020 NOTE FROM ARLINE: Merry Christmas to All and I decided to bake an Orange Slice Cake instead of the fruit cake to hope 2021 will be a better year. I wish you and your family a safe and prosperous New Year as well.
FRUITCAKE SEEMS TO FIT THIS YEAR with all of the craziness going on in our country and our world. It seems the entire human race has become fruity and early this morning this inspiration came to me. It may seem satirical but I am known to be a little brassy and sassy and even a little fruity so let’s bite right into this subject.
When we were little, the Christmas Fruit Cake was a great treat for us so I have never understood the adversity to the fruit. We would have to wait after Momma baked her fruitcake, packed it with sliced apples, and wrapped it in cloth (later became foil). It seemed like the longest days before that luscious smell in the oven to actually getting a piece. We all stood round when she finally cut into it for her approval of her baking skills. She would say, “This is a good one or “We need to let it mellow longer” which was not the news we wanted to hear. Even if she was going to let it sit as she called the time we were waiting, she would give us a sample. Keep these words in mind as I move through this thought process. I will refer to this time again.
1 lb. Candied Pineapple 1 cup Self-Rising Flour
1 lb. Candied Cherries 1 cup Plain Flour
6 cups Pecans 1 t. each vanilla & lemon extract
1 cup sugar 1 cup chopped dates
1/2 lb. margarine melted (butter for me) 1 cup golden raisins
5 large eggs
1 can Angel Flake Coconut
Chop fruit and nuts in large container. Pour coconut, sugar, flavoring, and beaten eggs over fruit. Add melted butter and mix. Add flours over mixture and mix until wet. Bake in lined pan (Momma used wax paper but modern times have other options) at 275 degrees for 2 1/2 hours.
Note: No mention of the apple slices placed on top of cake and wrapped. To be kept unopened for several days until it becomes moist.
For those of you who know me, you have seen how fond I am of the sweet lady from Alabama, Brenda Gantt, who has turned on the world to cooking and baking the biscuits. Yesterday she made her Mom’s fruitcake and I had to share my Mom’s recipe and a photo of the fruitcake. She responded with a Gorgeous and of course, this humbled blogger is beyond the moon happy. I hope she doesn’t mind my new treasured screenshot of her comments to me. Oh Merry Christmas to me! Thanks Brenda, I am printing it out and putting it in your cookbook. Check Cooking with Brenda Gantt on Facebook. You will love her videos and spirit.
History of the Fruitcake
A traditional Easter Simnel cake
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollenfruitcakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.
Here is what I perceive has been going on in our lives and how fruity we have become.
- We want things in life to be “sweet” even if it goes against any healthy reasoning or moral values, manners, or traditions and we are asking people to accept anything that has that “sugary” feeling.
- We see videos over and over on the cat-dog, pig-dog, cats-horses, etc and we want to believe that all animals accept all animals can live in harmony and on the surface, it seems so beautiful but nature is nature and we have to stop and consider the safety of each species. It is not a given that all creatures get along and we have to consider the rule of nature and take precautions to prevent injury to either one.
- Some people just don’t like fruitcake. I personally love it but have to eat a small piece now for health reasons but I have seen so many people go “Ugh! How do you eat fruitcake? I can’t stand it.”
For all of you who want more of Fruitcake Trivia, I found an interesting article that is too lengthy for me to add in this blog. Here is the link to the article
15 Fun Facts About Fruitcake
Click on the link above to take you to the article for your reading pleasure.
This brings me to my focus of this message.
No matter how much you blend, chop, mix, and/or bake, some people are never going to like fruitcake and that my friends is society in a fruitcake. You can preach, beg, threaten, or try to convince people and if they don’t like it, they don’t like it. We need to stop saying we believe in inclusion and acceptance and then tell the others they can’t say this or they can’t say that. That is not acceptance……that is bullying! We all have preferences and some like fruitcake and others prefer pound cake or pie or neither. My point is that even though I personally like fruitcake, I can understand others not liking it. I can see their side and accept that side. I don’t however, feel I have a right to push fruitcake on them. I personally don’t like raspberries very much so I would prefer someone understanding my dislike. I wouldn’t have a problem with others eating raspberries and I think this is the true meaning of inclusion and acceptance. In our society, we could benefit from agreeing to disagreeing but never demanding that the other one has to say “I love fruitcake” when they don’t. Get my drift?
As I promised to return to the period of “curing” time for Momma’s fruitcake and it contains a wonderful lesson in life. Thank you Mom! Here is my interpretation: Mom’s cake would have been good when she took it out of the oven. As children, we would have gobbled it up immediately but Momma was wise and knew it needed that quiet time, that curing time, that sweetening time. Waiting while it matured in flavor, we were impatient and wanted what we wanted right then but the lesson we were taught was the following:
“Anything worth having or accomplishing is worth the time that it takes to happen in the right way. Success cannot be impulsively demanded but has to have the mellowing and adding that extra ingredient to complete perfection.” (these are my words but could have been delivered by Mom during our waiting time).
I leave you with this final thought: Life is not just a pound cake, fruitcake, cookies or even pie. Life is a continual meal and has to be prepared on a daily basis.
LIVE LIFE, LOVE LIFE, AND LIVE LIFE TO THE FULLEST by adding ingredients and mixing it up with some fun ingredients.
(C) Copyright 2012-2021 Arline Miller with all rights and privileges reserved. Third party material is sourced to original location if known for credit reference.
2 thoughts on “I THINK I WILL PASS ON FRUITCAKES IN THE KITCHEN AND LIFE”
I personally love fruitcake and like Arline says, I’m a bit fruity too. I agree. We should be allowed to like or dislike and express it without being labeled. Without hearing demands that we should change.
I love fruitcake and if I don’t make one, I make the fruitcake cookies. BTW, I love being a little fruity as it keeps life interesting. Thanks for your feedback and friendship. Arline