Fruitcakes are known for their dense and firm texture, and several factors contribute to their hardness:
High sugar content: Fruitcakes typically contain a considerable amount of sugar, which can lead to a dense and firm texture as the sugar binds with other ingredients during baking.
Alcohol or liquid soaking: Fruitcakes are often soaked in alcohol (such as rum or brandy) or fruit juices after baking. This soaking process helps preserve the cake and adds flavor but can also contribute to its density.
Fruit and nut density: Fruitcakes are loaded with dried fruits and nuts, which can be quite dense themselves. When mixed into the batter, they contribute to the overall firmness of the cake.
Low moisture content: The combination of alcohol soaking and high sugar content in fruitcakes helps reduce moisture levels, making the cake harder over time.
Long baking time: Fruitcakes are traditionally baked for an extended period at a low temperature. This slow baking process allows the ingredients to blend and develop their flavors but can also contribute to a denser texture.
Aging: Many fruitcake recipes suggest aging the cake for a few weeks to months before consumption. During this time, the flavors meld together and the cake becomes more compact and firm.
It's worth noting that not all fruitcakes are extremely hard; the texture can vary depending on the specific recipe and preparation method. Some bakers aim for a moister and lighter fruitcake, while others prefer the dense and hard variety.