comes from the Middle East.

Fruit cake is also called fruit bread. We know that it originated in the Middle East. At that time, dried fruits and condiments were widely available, and chefs in western Europe began to add some fruits to bread. Soon a variety of fruitcakes appeared. In the 13th century, Italians coined the word panforte, which literally means indigestible bread. A mixture of sweets and condiments with strong flavor originated in Siena and was covered with butter and sugar. Since 14, it has become the favorite food of Dresden people. In the 16th century, fruit cakes developed greatly, because Europeans liked the taste buds of Caribbean sugar. In the kitchen, this new delicacy makes people make sweet fruits. In the 18th century, the French gourmet Jean-Anseur May Rilat-Savari believed that this process of preserving fruits would take a long period of natural air drying. However, housewives in this period may have discovered that soaking cherries, plums, pears and figs, and imported oranges, lemons and citrons, as well as sweet sour oranges, can not only increase sweetness.