What do eggs to a fruitcake?

Eggs play a crucial role in fruitcake, contributing to its texture, flavor, and structure:

Texture:

* Binding: Eggs act as a binder, holding together the ingredients, including the flour, sugar, and fruit. This creates a cohesive and moist texture.

* Emulsification: The fat in the butter or shortening is dispersed throughout the batter by the eggs, contributing to a smooth and consistent texture.

Flavor:

* Richness: Eggs add richness and depth of flavor to the fruitcake.

Structure:

* Stability: Eggs provide structure to the cake, helping it maintain its shape and prevent it from collapsing.

* Leavening: When beaten, eggs introduce air into the batter, which expands during baking, creating a light and airy texture.

Other benefits:

* Color: Eggs add a slight golden hue to the cake.

* Moisture: Eggs help retain moisture in the cake, making it less likely to dry out.

Overall, eggs are an essential ingredient in fruitcake, contributing to its delicious flavor, moist texture, and structural integrity.