"In the UK, fruitcakes rose to popularity in the 18th century. Unlike the small loaf we know today, the fruitcake of history was uncharacteristically big and rich, jam-packed with countless ingredients including many dried or candied fruits, warming spices, and a bold dose of liquor. This is still the approach for traditional British Christmas cakes today. The cake represented wealth and abundance, as well as celebration."
"It's therefore not surprising that Queen Victoria chose the trusty and opulent fruitcake as the centerpiece of her royal wedding menu in 1840, when she married Prince Albert. At 300 pounds, the cake was massive and able to feed more than just the wedding guests. The royal couple sent slices of the shelf-stable fruitcake to people who helped plan the event, thus including them in the festivities."
"When Princess Elizabeth married the Duke of Edinburgh in 1948, the fruitcake was there. In fact, that same cake was also present for young Prince Charles' christening, as the couple saved a tier especially for that occasion (another royal tradition). A brandy-soaked fruitcake (shown above) was on display for the Queen's sister Princess Anne's wedding to Captain Mark Phillips in 1973."
Fruitcake gained popularity in 18th-century Britain as a large, rich cake filled with dried and candied fruits, warming spices, and a strong dose of liquor. Alcohol-soaked fruitcakes could be made weeks in advance, making them practical for large events while signaling wealth, abundance, and celebration. Queen Victoria served a 300-pound fruitcake at her 1840 wedding and distributed slices to event helpers; the royal family continues the practice today, often sending slices to charities. Royal households frequently reserve tiers for later occasions, and brandy-soaked fruitcakes have appeared at multiple royal weddings and christenings.
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