The perfect fruit cake would be edible for more than 100 years!

Even if you are ambivalent about the fruit cake, it has been part of Quebec holiday traditions for several generations. What is the science behind this famous cake and what is its origin? Let us enlighten you about this culinary tradition that continues year after year.

From England to Quebec

Having been consumed in several European countries, the fruit cake is cooked according to several different recipes. Quebecers have adopted the one from England. Although the main ingredients of the recipe remain the same throughout Quebec, the latter had some differences depending on the region. For example, the cake that appeared in Quebec families around the 50s had more clove when it was done in the Montreal area.

From recipe to scientific experiment!

The chemical composition of the cake makes it possible to keep it for a 100 years. Indeed, its density prevents bacteria and mold to proliferate and its alcohol content makes it more sanitized, which also has an impact on its conservation. The small amount of water present inside the cake and the high amount of sugar also minimize the growth of mold and bacteria. In short, if it’s done perfectly, it is science mixed with the cooking that allows the cake to be edible for so long!

Classic or improved

Several recipes exist for this cake. We advise you to make your favorite family recipe or to follow a classic one. It is possible to make the cake without alcohol, but the original recipe is without a doubt that which contains a strong alcohol, and macerated candied fruit. For best results, it should macerate for at least a month. At first, brandy was used for the cake. Now, brown rum is more commonly incorporated into the recipe. If you want a more Québécois recipe, make as a Toque & Tablier and replace the candied fruits with dried fruits such as blueberries and cranberries. Everything will be less sweet and more local!