Interesting Story of Claxton Fruitcake

The first versions claxton fruitcake go as far back to Rome in the first and second centuries. At that period, fruitcake was more detailed a rustic energy bar. It consisted of a conveyable mash of pomegranate seeds, pine nuts and barley formed in a doughnut-shaped dessert. Our version of fruitcake goes back on the Middle Ages, when preserved fruit, honey and spices were added on the Roman mixture.

Did you know that Claxton, Georgia, is regarded as one of many fruitcake capitals around the globe?

Two bakeries there combine to make 4 million pounds of fruitcake annually near me.

At that time, dried fruit became more common. This caused fruited bread to be introduced in Western Europe and UK. By the 16th century, there were an abundance of sugar, nuts and candied fruit. However, could the 13th century, Italy’s sweet and spicy panforte became popular.

Strangely, National Fruitcake Day is Dec. 27. Strange, because one would assume it might be celebrated before Christmas, because that’s it’s once again time to shine.

Fruitcake doesn’t have the best reputation. But it’s time and energy to provide the holiday staple an additional chance.

Germany’s Dresden stollen is really a sweet bread with candied fruit and nuts and glazed with melted butter and powdered sugar. It has been a well known Christmas item since the 14th century. Each year, the location of Dresden carries a Stollen Festival to celebrate Christmas.

Created from the food experts at Hormel Foods, this upgrade to the traditional recipe is full of the requisite fruits and nuts and includes ingredients like candied bacon and Justin’s PB cups that will make for a delicious, playful as well as attractive holiday dessert.

Plus, this fruitcake recipe can be a lot less dense than the traditional dessert.

Fruitcake Recipe

Makes: 12 servings

½ cup golden raisins

½ cup dried cherries

½ cup dried apricots, chopped

1/3 cup orange juice

1 cup applesauce

2 teaspoons grated orange rind

2 teaspoons pure vanilla extract

11/2 cups granulated sugar

3/4 cup butter softened

3 large eggs, room temperature

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

½ teaspoon ground ginger

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 Justin’s dark chocolate-covered peanut butter cups, chopped

Directions:

Heat oven to 350°F.

Grease and flour 12-cup bundt cake pan

The warm Caribbean possesses its own version of fruitcake, called black cake. It is often a booze-soaked distant cousin of England’s plum pudding. In this version, the fruit is soaked in local rum for months before being added for the cake batter.

Bake on middle rack, one hour ten minutes or until cake tester comes out clean when inserted into center of cake. Let stand ten mins.

Cream cheese glaze ingredients:

4 ounces cream cheese, cubed and softened

2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk

In large bowl, using electric mixer, combine cream cheese and remaining ingredients until smooth

Candied bacon Ingredients:

½ cup firmly packed light brown sugar

½ teaspoon cinnamon

1 (16-ounce) package HORMEL Black Label thick-cut bacon

Heat oven to 350°F.

Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.

The “plums” in traditional English Christmas plum puddings are neither plums or prunes, but raisins and currants. In medieval England, steamed puddings, which combined meats or fish with dried fruits and exotic spices, relied heavily on raisins and currants, as these were the least expensive of imported dried fruits.

When wealthy Elizabethans started to upgrade their puddings by importing prunes from Spain and France, the term “plum” gave a far more culinary sophistication to puddings.

Over recent years, there’s been some confusion regarding the utilization of the term “plum.” It originally referred both to raisins and currants. In the context of dried fruits, currants have become small raisins originally imported from Greece, the place that the name “raisins of Corinth” was corrupted to “currant.”

One in the first accounts from the utilization of dried fruits within the New World was within the writings of English historian John Josselyn, who in 1674 told concerning the Massachusetts Indians gathering and drying wild berries. These dried berries were used through the Indians inside a sort of pudding.

When sugar became cheap enough for common use, fruits were often candied and used in a very similar manner for their dried counterparts. One with the early American cookbooks, “The Cooks Own Book,” published in 1832 by the Boston housewife, instructed cooks to dry apricots frist by cooking them in syrup, then putting the stewed fruit on dishes to dry inside sun.

Dried apricots long was considered to be a very beautiful fruit. Ancient Persians called apricots “sun eggs” and were the first one to dry them and also other fruits later. Spanish mission padres inside 1700s found sunshine of California conducive towards the cultivation and drying of apricots, in addition to figs and dates. Today, most of the dried fruit sold in United States, and a lot on the planet, is grown in California.

Dried fruits combine exceptionally well with nuts, especially apricots with almonds. Traditionally, the pitted apricot fruit was preserved by crushed pits for extra flavor, since the apricot pit contains the flavor of bitter almonds.

But allow us to remember the plum in Dickens’ “A Christmas Carol.” In this country, Martha Washington did her bit to upgrade the status of the lowly prune. In her “Booke of Cookery,” published in 1749, she had a receipt for Plumb Broth made with prunes and beef or marrow bones, bread, sugar, raisins and currants. She colored the broth with sandalwood. This was an upgraded version with the medieval soup that evolved into Christmas pudding.

Our colonial ancestors, in particular those living inside South, competed for approval in the community regarding who had baked the best fruitcake any particular one year. Colonial housewives took pride in blending fruits and spices in new and delicious ways. To this day, some in the finest fruitcakes are still being produced commercially within the South, like Claxton Fruitcakes.

There are lots of different kinds of fruitcakes. Some are made with brown sugar, while others use molasses. Some contain plenty of candied fruit soaked in brandy, while others contain only certain kinds of candied fruit. Nuts, including walnuts and pecans, can also be a fundamental piece of fruitcakes. Applesauce or orange juice is often a popular source of moisture for some cakes, while some rely mainly on eggs. Claxton Fruitcakes can either be steamed or baked. There are dark and white fruitcakes and even recipes for non-baked fruitcakes.

Citron is a vital ingredient in most types of Christmas cakes. Many perceive the green bits of candied fruit in fruitcakes to become lemon, if they’re really the candied rind of citron. Citron can be a mildly acidic close relative with the lemon but carries a larger oval shape (6 to 9 inches long) along with a thicker, rougher skin.

Citron originated within the Far East and was brought to Persia in 500 BC. The people in the Mediterranean region used the fruit extensively. The ancient Hebrews used citron in lots of with their religious festivals. Food historians debate whether the Roman references to lemon actually reference citron. Now, additionally it is raised in Corsica, Sicily, the West Indies and California.

Only your skin in the citron is utilized in making candied fruit. The skin is first cut into small pieces and preserved in brine. It is then cooked in heavy sugar syrup. The firm pulp of the citron may also be used to make jellies or preserves. In India, the raw citron flesh is pickled in the liquid spiced with curry powders or cooked and preserved in oil with wild mustard seeds. Citron oil, accustomed to flavor liqueurs, is extracted from your skin with the fresh citron.

Although claxton fruitcake the pulp of numerous citron varieties is simply too bitter to eat raw, there are several varieties which are edible, in particular those grown in Corsica, northern Africa and Madagascar.