Most commercially-made fruitcakes are alcohol-free, but traditionally, fruitcakes usually contained alcohol; both for the flavor and to preserve the cakes for months. In the 1800s, wood burning stoves didn’t have temperature gauges, and oven temperatures varied based on the type and size wood used. You were supposed to learn how to determine the heat through experience. Some recipes ignored the oven temperature and others used terms such as a slow, moderate, or quick oven. ...Continue reading ...
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Did you know that food historians say fruitcakes were common in ancient Rome "when pomegranate seeds, pine nuts and barley mash were mixed together to form a ring-shaped dessert"? (Source)
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