Christmas calls for the making of a wide range of desserts from mincemeat pies to fruitcakes. A favorite of ancient Romans, fruitcakes were originally made of pine nuts and barley mash. Over time, spices and fruit were added, allowing the cake to remain fresher for a longer time.

Sinfully rich, fruitcake was banned throughout Europe for a time during the 1700s and then limited to holidays, weddings, christenings and funerals. The English often handed out slices of fruitcake to poor Christmas carolers.

Today, fruitcake continues to be served during the holidays in countries around the world. The dessert varies from culture to culture. In the Bahamas, for example, fruitcake is often drenched with rum, where in Switzerland, it is light and fluffy. American fruitcakes vary. Some are heavier on the fruit and alcohol than others. Here are some sample recipes.

Applesauce Fruitcake

1-1/2 c. sugar

1 c. shortening

2 eggs

3-1/4 c. all-purpose flour

1-1/2 c. chopped walnuts

1-1/2 c. raisins

1-1/2 c. dates, pitted and chopped

1/2 c. maraschino cherries, coarsely chopped

1-1/2 t. baking soda

2 t. ground cinnamon

1 t. ground allspice

1 t. ground cloves

1/2 t. salt

2 c. applesauce

6 maraschino cherries, halved

6 pecan halves

Preheat oven to 325º F. Grease a 10 inch-tube pan. Line bottom with parchment paper and grease again. Cream sugar and shortening until light and fluffy. Add eggs and blend well. Combine 1/2 c. of flour with walnuts, raisins, dates and cherries, and stir until coated. Set aside. Add remaining flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, increase speed to medium and beat another 2 minutes. Fold fruit and nut mixture and applesauce into batter and pour into pan. Arrange cherry and pecan halves on top. Bake for 1 hour and 15 to 45 minutes, or until toothpick inserted into center comes clean. Let sit in pan for 5 minutes. Turn out onto wire rack, remove parchment paper and cool completely.

French Fruitcake

3/4 c. candied orange peel

1/2 c. chopped walnuts

1/2 c. raisins

1/2 c. golden raisins

2 T. all-purpose flour

1/2 c. butter, softened

1/2 c. sugar

2-1/2 T. honey

2 eggs

1-1/2 T. evaporated milk

2 T. dark rum

1 t. vanilla

1-1/2 c. all-purpose flour

1/2 t. baking powder

Preheat oven to 350º F. Grease and flour a 9×5-inch loaf pan Toss candied orange peel, walnuts and raisins with 2 T. flour and set aside. Cream butter with sugar and honey. Beat in eggs, milk, rum and vanilla. Combine 1-1/2 c. flour and baking powder, and beat into creamed mixture. Add fruit and nuts. Turn into pan and bake for 10 minutes. Reduce heat to 325º F and bake for 45 minutes, or until cake tests done with a toothpick. Transfer to a rack to cool.

New Orleans Fruitcake

2 c. sugar

4 eggs

2 t. vanilla

2 c. all-purpose flour

1 t. baking powder

2 lb. pecan halves

1 lb. candied cherries

1 lb. candied pineapple

1 lb. pitted dates

Preheat oven to 300º F. Grease and line two 5×9-inch loaf pans with parchment paper. Beat sugar, eggs and vanilla until frothy. Sift together flour and baking powder and add to egg mixture. Stir in nuts, cherries, pineapple and dates. Pour into loaf pans and bake for 1 hour.

There are hundreds more fruitcake recipes to choose from. Try one above or find your own, and serve when ready!