Holiday Fruitcakes for Your Restaurant Menu

Discover the secret to making rich fruitcakes and attract holiday consumers.

Fruitcake season is here, and with it, a golden opportunity for your restaurant to feature far out fruitcakes and attract the masses of holiday consumers to your eatery. While no one knows exactly how the dense, candied, nutty, sweet, and booze-soaked dessert became associated with the Christmas tradition, the fact is that customers wait all year long to indulge in the traditional treat. At the same time, they are ready and eager to sink their teeth into new and updated recipe.

From Fruitcake Classics to Flavorful Twists

Typically eaten by the slice and popularly given away as holiday gifts, new flavorful twists on the age-old dessert include recipes for fruitcake cookies, bars, mini-bites, shortbread, and even fruitcake waffles and donuts! Decadent no matter how they are prepared, let’s learn more about the culinary science and art of making magnificent fruitcakes. To do so, take off your apron, take a load off your feet, and prepare to take a journey into the past as we indulge in some fascinating fruitcake history…

History of Fruitcakes Across the Ages

Did you know that the modern-day fruitcake has been making the global rounds for millennium? Food historians have determined that the placing of cake loaves on the tombs of loved ones was customary as far back as ancient Egypt, over 3,000 years ago (perhaps as nourishment for the afterlife). But it was not until ancient Roman times that the fruitcake became popular and really took off. Touted for its portability and long shelf life – and hence frequently brought to the battlefields by Roman soldiers – the first fruitcakes were made of a pomegranate-pine nut-barley mash that was molded into a ring-shaped dessert.

Similarly, during the Middle Ages, fruited breads were widespread among Crusaders travelling the world and featured the addition of preserved fruits, spices, and honey.

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Your Guide to Working with Different Types of Pastry Dough

Last updated on December 24th, 2019

Discover the fine art of pastry making with this easy-to-read pastry dough guide.

If the perfect pastry is what your customers are craving, you have come to the right place! In fact, if you work anywhere in foodservice, and especially if you own a bakery, patisserie, or café, the following guide on how to make the perfect pastry is your recipe for success.

At their essence, all pastries are doughs made from fat (usually butter), flour, and water (with the occasional egg). Remarkably, it is from these few simple ingredients that some of the globe’s most decadent and beloved desserts are born including pies, tarts, croissants, eclairs, strudels and more. Similarly, on the pastry menu, are favorite foods such as baguettes, quiches, meat and mince pies, (just in time for the holidays), souffles – and so on.
So, let’s set out to explore the wonderful world of pastry and learn the art of making crusts and crafting recipes that pamper the palate with their buttery flavor and crumbly, flaky texture. On the way we will sink our teeth into the different types of pastries, learn about the history of pastry dough, learn about less familiar pastry doughs and share some secret tricks of the trade…

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