The butt of many Christmas jokes, the fruitcake has a long history.

Recipes for original fruitcakes can be found as early as the reign of the Romans, rich with figs, pomegranates and other native fruit. By the 1400s, dried fruits from the Mediterranean including figs, raisins and dates made their way to England and launched a fruit cake craze. Mainly reserved for special occasions, including weddings and Winter Solstice, this meant that fruitcake was mainly for the rich. However, later they were available to anyone including the working class.

Think about the constant battle about fatty foods?  In the early 18th century fruitcakes were outlawed throughout Europe for their “sinful” nutrition facts…but by the Victorian era, it became a staple of tea time.

Over the centuries, local traditions, fruits, alcohol and sugar have put regional spins on this festive dessert. While no one is exactly sure how it became so well-known in Christmas tradition. Between the threat of having fruit in one’s stocking and the history of a tasty treat, fruitcake is still around.

Having such a  history definitely makes me appreciate the fruitcake more, but honestly…I still don’t want to eat it.