If you want to wow the upcoming holiday crowds, now is the perfect time to make this historical, if slightly maligned Yuletide classic (which also does double-duty at weddings).

And, lame jokes aside, it wouldn't be Christmas without a slice of this fabulously fragrant, fruit-and-nut studded and alcohol-cured dessert. Keep in mind -- those mass produced monstrosities already filling up the grocery shelves have absolutely nothing on real deal -- delicate, flavourful creations you make from scratch.

A homemade fruit cake is reflective on the person who lovingly creates it. And the good news is -- they're not that difficult to make.

Research shows the origins of fruitcake date back thousands of years; one of the oldest references places it to the Roman era. During the Middle Ages, honey, spices, and preserved fruits were added and crusaders purportedly carried a food similar to fruitcake as sustenance during their long journeys. It was only later, when dried fruits started arriving from the Mediterranean to England did the real love affair with fruit cake begin.
    

But why start baking now?

"A good fruitcake needs to be aged to enhance its flavour," notes Robert Bartley, director of culinary and executive chef of Maple Leaf Sports and Entertainment who, along with his pastry chef Wally Arruda, created a fruitcake recipe especially for SUN MEDIA readers.

"It becomes moist and mellow, especially when aged in alcohol or even fruit juice, says Arruda, who has been creating delightful sweet treats for the company for years. "By making your fruitcakes now you know you're guaranteed the perfect holiday treat. "

TIP: When giving fruitcake as a gift, first wrap it in clear wrap. Then consider festive tins, or those beautiful Yuletide boxes and bags. Finish with a festive bow.

CHRISTMAS FRUITCAKE

Created especially for SUN MEDIA by Robert Bartley, director of culinary and executive chef of Maple Leaf Sports and Entertainment, and his pastry chef, Wally Arruda.

1 lb. (500g) golden raisins

1 lbs. (250g) EACH dark raisins and currants

4 oz. (1/4 lb./125g) EACH glace cherries and dates (chopped)

1/4 cup (50ml) liquid honey

1/2 cup (125ml) brandy

1/2 lb. (250g) butter

1 cup (250ml) packed brown sugar

5 eggs

1 tsp. (5ml) vanilla extract

Zest of 2 oranges

Zest of 2 lemons

orange zest

2 1/2 cups (625ml) all-purpose flour

1/2 tsp. (2.5ml) EACH ground cinnamon, ground ginger, ground nutmeg and salt

1 cup (250ml) good quality dark rum

In a large bowl combine all fruit, honey and brandy; cover and let soak overnight.

Next day, cream together butter and sugar until smoooth. In a separate bowl gently beat eggs with vanilla, orange and lemon zest; slowly add to fruit mixture until well incorporated.

Sift flour with spices and salt and slowly add to mixture until well blended.

Grease and line an 8 1/2 by 3-inch deep (21 cm by 7.5cm) round pan. Bake cake at 275F (140C) for 2 1/2 hours. Remove cake and gently pour rum over cake, let cool completely.

Wrap pan and fruitcake in foil overnight. Next day remove from pan and wrap cake in cheesecloth and then foil. Store in cool, dry place. Once every two weeks, open up cake and pour 1/4 cup (50ml) of dark rum over cake. Re-wrap until ready to serve.

FRUIT CAKE WITH MASCARPONE ICING

Don't have the time to age your fruitcake? This cake is not only delicious, but it's picture perfect, too. Note, it freezes well for several weeks without the mascarpone icing. Recipe courtesy of Dairy Farmers of Canada (Dairygoodness.ca).

Fruitcake:

2 1/4 cup (550 ml) all-purpose flour

1 cup (250 ml) mixed candied fruits

2/3 cup (150 ml) chopped walnuts and hazelnuts,

2 tsp (10 ml) baking powder

Pinch of salt

1 cup (250 ml) softened butter

1 1/2 cup (375 ml) sugar

1 pkg 8 oz (250 g) soft cream cheese

3 eggs, beaten

1/4 cup (50 ml) milk

2 tsp (10 ml) vanilla extract

Fruitcake:

Preheat oven to 350F (180C).

In large bowl, mix flour, fruits, nuts, baking powder and salt. Mix well and set aside.

In other bowl, beat remaining ingredients with electric mixer. Gradually beat wet ingredients into dry ingredients. Beat well until smooth.

Pour mixture into 2 8 x 4-inch (20 x 10 cm) buttered loaf pans. Bake for 50 to 60 minutes or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 15 minutes. Remove from pan and place cakes on serving platters. Spread cakes with Mascarpone Icing.

Mascarpone Icing:

11 oz (330 g) mascarpone cheese

2 Tbsp. (30 ml) icing sugar

3 Tbsp. (45 ml) orange liquor

1/2 cup (125 ml) hazelnut spread (Nutella style)

In bowl, mix all ingredients. Mix well and refrigerate before using.

Yields 18 to 20 servings.