Definition of fruit cake

The term "fruit cake" can be dated back to the 17th century in England, where it was known as "stuffed figgages" - a type of cake made with figs, spices, and nuts that were commonly available in the region. As the popularity of this cake spread, it became known as "fruit cake," representing the inclusion of various types of dried fruits in its recipe. The name "fruit cake" became a catch-all term for any cake that contained dried fruits, such as raisins, currants, cherries, and candied peel. It became a staple dessert at special occasions and gatherings, often being served at Christmas and other festivities due to the inclusion of seasonal fruits and spices. Interestingly, the addition of alcohol to fruit cake also has a historical significance. In the 19th century, when transportation of fresh fruits was limited, the addition of brandy or rum to preserve the cake for a longer time became popular. This became a traditional practice, and the inclusion of alcohol in fruit cakes remains popular to this day. In summary, the term "fruit cake" originated in the 17th century in England due to the popularity of fig-based cakes, and it has evolved to represent any cake containing dried fruits, with the addition of alcohol for preservation becoming a common practice over time.