Fruitcake became popular in Europe in the late 16th century, an ingenious idea resulting from imperialism’s influx of exotic fruits and cheap sugar. The fruit was preserved by soaking it in concentrated sugar water.
What better way to eat candied fruit than wrapping it in cake?!
It’s unclear when someone had the brilliant idea to macerate the fruit and soak the cake in liquor, but surely no one put up much of an argument.
Always a fair man, during the holidays William Beekman would allow his servants to make products to sell in his mercantile and earn extra income. His housekeeper, Generous, was well-known for her “spirited” fruitcakes. She used only the best ingredients from the shelves of the mercantile, just like the version that we sell today.
Our version, made in the ovens of the Black Cat Bakery right in Sharon Springs, is a “generous” 1.5 lbs, and contains only the best assortment of fruits macerated in locally distilled spirits.
Each cake is hand-wrapped in brandy-soaked cheesecloth. As the cake is consumed, keep the remainder wrapped and continue to brush the cloth with your own brandy or spirit of choice. The flavors will continue to develop. (You can try this technique with any fruitcake that finds its way to your doorstep)
NOTE: The Generous Fruitcake is available in the Beekman 1802 Mercantile each year beginning Thanksgiving Day and is available for purchase until January 1. To every thing there is a season…
To purchase, click here
We believe in sharing. If you’d like to try our recipe yourself, click here