The Italian Recipe That Might Change Your Mind About Fruitcake

[@PastaGrammar]

What has your fruitcake experience been like? Tried 'em? Liked 'em? Hated 'em? Let us know!

[@killianmmmoore]

Love y'all . These look interesting Here in Ireland we do a fruit cake usual made in advance with mixed fruit steeped in tea or alcohol. A few days later you add a marzipan later. Then more days later a white icing made from powdered sugar and water. It should go firm and slightly crunchy as it sets

[@annmarienoone9879]

Reminds me of my childhood, my mother always made it. I love it.

[@barbaramiller349]

My Mother made the best fruit cake. It was mostly pecans and everyone was so excited to get it as a gift. It was treasured, just like she was. 💝🎄. It kept getting more and more expensive for the ingredients, but she still did it, to the chagrin of my dad 😂

[@ragazzotexano]

Panforte is more or less the (better) Italian version of fruitcake. I’ve made it a few times. Always a hit.

[@petermccrindle1448]

I recall from DECADES ago, overly sweet, extremely dense fruitcakes that, for some reason, always tasted exactly the same! Oh and I almost forgot, they were heavy enough to use as a "weapon", for instance if thrown at someone's head!

[@Nancy-nn2tc]

I make my Nonna’s fruitcake every year. She was from Fruili. This is 1/4 recipe - it makes just 2 loaves. My nonna used to make the full recipe which made a huge ring which she decorated. Day 1 marinate in a large bowl covered with a cloth and stir every few hours (at least 24 hrs): 1/4 lb currants 1 lb raisins, mixed types 3/8 lb slivered almonds 1/2 lb cut candied fruit 1/2 lb glazed cherries 1/4 lb dates chopped 1/4 can crushed pineapple with some of the juice 2 Tbsp blackstrap molasses 1/4 tsp allspice 1/4 tsp almond extract 1/2 Tbsp vanilla 1/4 cup white wine 1/4 cup red wine 1/2 orange’s juice and zest 1/2 lemon’s juice and zest Day 2: Use a mixer to combine: 1/4 lb lard (shortening) 2Tbsp butter 1/4 cup white sugar 1/4 cup brown sugar 3 eggs Pour this mixture into the fruit mixture and stir till evenly coated. In a small separate bowl, mix: 1 3/4 cup flour 1/2 baking soda 1/2 tsp baking powder Sift these dry ingredients into the wet fruit mixture and turn with a large spoon till all dry flour is gone. Pour and press into two loaf pans lined with parchment or wax paper. Place a pan of water on the lowest rack of the oven to keep the air moist. Bake at 350 for 10 minutes. Turn oven down to 325 for 30 minutes. Turn oven down to 300 for 45 minutes or until done -when a toothpick comes out clean. Rotate the pans in the oven to prevent hotspots from burning. Cool completely. Brush with white wine and/or rum before wrapping. .

[@Percykap]

“Trust the process.” I love it!

[@doctordoctor5909]

We had a fruitcake for a wedding cake. I made a four decker boozy fruitcake with homemade almond paste and fondant. It was delicious and we sent cubes of it home with everyone for Christmas.

[@janem3378]

My northern English heritage has instilled in me a love of fruit cake. I make a light batter fruit cake. The secret is to keep it moist. The brandy, applied weekly in the weeks leading up to Christmas (AKA Advent) is what keeps it moist.

[@mollyjones4165]

That is how Great Grandma made hers!

[@richardstone5241]

I love fruitcake and have no idea why so many people hate it. As a child I grew up with fruitcake and looked forward to it every year. That fruitcake is absolutely beautiful!!! Can't wait to make one.

[@susanestes222]

Made double batch of “Clear Creek Brandy Fruitcake” with my sister this year. It is delicious. Will try Eva’s suggestions next holiday season

[@thelmaguaetta1109]

My mom made excellent fruit cake at Easter, wrapped each cake in muslin, plastic wrap and foil, stored them in a dark closet. She took them out every 2 weeks and soaked them in a mixture of liquors, wrapped each back up and hid them away again until Christmas. They were mostly fruit and nuts, barely held together by a butter rich batter. She bought about 25 pounds of whole candied citrons, pineapple, cherries and 2 kinds of raisins with about 10 or 12 pounds of brazil nuts, pecans and almonds. The only things that would hold all the batter and fruit were big canning kettles. At today's prices, those cakes would cost a fortune.

[@hb7282]

Sounds absolutely amazing!

[@Someone-vn9ce]

YES! I love aged fruit cakes!! I make mine ever year right after Christmas to age until the next Christmas. Mine too is mostly fruits and nuts barely held together by a rich dark batter and I soak and age it with spiced rum. It was my grandmother in my family that always made aged fruitcakes and I still use her recipe (except she soaked hers in brandy, but I like the vanilla and caramel flavors of spiced dark rum)! I have also steamed them before, that helps to open the pours and allow faster aging, but typically I don't. You are correct about the price, nuts and fruits are so expensive now, making an aged fruit cake costs a small fortune, not to mention the liquor. But it is so worth it!

[@hb7282]

@ would you be willing to share your recipe?

[@CocoonDelVecchio]

I am Italian but ... never heard it before your video. And it looks pretty good. Thank u so much

[@MyFocusVaries]

When I was little, my mom made dozens of fruit cakes. She baked them in the wooden boxes the mandarin oranges came in, lined in butcher paper. The cakes were wrapped in cheesecloth and "basted" in rum for a month or two. She made typical cake, plus one for us kids, who didn't like candied fruit, with only dried cherries and nuts. ❤️

[@Herman-f9m]

The word Eva is looking for to describe the oven with the light on is "proofer." The process of letting the dough rise is called "proofing" so the warm cabinet in which the proofing takes place is called a "proofer."

[@mariaelisera]

Isn't it the word proving?

[@MyFocusVaries]

I've only heard proofing before, but Google tells me they're both correct.

[@killianmmmoore]

The wet parchment paper liner is a gamesaver First used it in a recipe from Spain called the burnt basque cheesecake. It is normally made with Philadelphia cheese. But apperantly you can substitute any 'cream cheese" such as mascarpone or ricotta etc for different variants Loving the new pepper tattoo on Eva's arm 😊

[@gloriapaddock6714]

They both look sooo Yummy!!!😋 A long, long, long time ago I used to make fruit cakes as soon as the dried fruits were available. I wrapped the in cheesecloth & I flipped them over & poured some rum over them every week until Christmas. They were addicting!!! Merry Christmas Everyone… 10 days to go!!! ❤️🎄❤️

[@avivat3010]

Eva, you are an amazing woman in the kitchen!! This reminds me of my Nana - British, Scottish, Irish background making fruit cake. She just soaked hers in rum every week. You decorate yours so beautifully. Thank you for sharing all of your recipes. So many people secret theirs away. It's really generous of you! I agree that it's so much nicer for everyone to be able to enjoy. Merry Christmas to both of you and your families.

[@tichtran664]

Huh Scottish and (NORTHERN)Irish ARE British.

[@avivat3010]

@@tichtran664 Right you are! 🤯 Thank you for the correction! I hope that my edit corrects my mistake.

[@tichtran664]

@@avivat3010 Well let just say that the British FIGHT AMONG each other. LOL 😂

[@sassandsavvy007]

I love fruitcake and so do a lot of people around the world. Tell the British nobody likes fruitcake and see what happens :) :) :) Here in the Bavarian Alps we have soc. Fruitbread (Früchtebrot in Highgerman) which in Bavarian is called Zelten. Since Trentino is just on the other side of the Alps, I'm not surprised we use the same word. Our shape is different but the Zelten is pretty much the same thing. Anyway, I love love love this recipe and I would love to have a piece of it right now. Thank you so much for all the wonderful videos you crated. I'm watching every Sunday. The cooking is only half of the fun - the other 50% are you guys. It's a joy watching you. Looking forward to more of this and wish you the very best happy holidays and merry XMAS from the Bavarian alpine region.

[@Someone-vn9ce]

I am one of those rare people that absolutely loves traditional, aged fruit cake, it is up there as one of my all-time 3 favorite cakes! I am sure I would love your version too. If a cake has nuts and fruits, I am there. Even though I currently have a fruit cake that has been aging for almost a year that I am going to use for Christmas, I am going to make yours too! The more fruit cakes the merrier! Thanks for the recipe!

[@GreatDaneRescueMom]

yummo gonna be next on my menu to make. - Just ordered Nduja christmas deal they had. SOOO excited for hubby to enjoy. Blessings. luv you guys

[@mikec769]

Thanks for the recipe. Merry Christmas guys.

[@cynthiakane9928]

😂 I enjoy the two of you so much🎉 the looks on your face when you went to show us the piece of cake and it fell😅 I couldn't stop laughing and love the reality and "not refilming" a funny moment that's what makes your podcast so unique of course the food too LOL❤😂

[@Herman-f9m]

I had a friend years ago, a nurse, who every Christmas wore a lapel pin: Get Even. Give Fruitcake.

[@ridingtheroad185]

🤣

[@rufusbayne2230]

I'm one of those weird people who like fruitcake . My Aunt Katherine used to make them every Christmas. They were dense, rich and really moist. They were more like Christmas pudding than cake.

[@petermccrindle1448]

Happy Holidays to you 'arper and Eva!!!

[@JZeverybody]

I purchased mine today! Cheers to the mill!

[@darianroscoe1017]

Here's the recipe for my. mother's White Fruitcake. It's yummy: 4 cups flour 1 lb pecan halves (or 4 cups) 1 1/2 cup raisins (your choice, I like green, she liked black) 2 cups butter, room temperature 2 1/4 cups sugar 6 eggs, separated 2 1oz bottles lemon extract (I'm not kidding) 1 1/4 lbs dried fruit, diced (I added candied red and green cherries, quartered, for color) Dust fruit with one cup of the flour and set aside. Cream butter. Add sugar, beat well. Beat in yolks until thick and lemon colored. Add flavoring and 1 cup of the flour. Gradually add remaining flour and beat until smooth. Fold batter into fruit mixture. Beat egg whites and fold into mix when at stiff peak stage. Spoon into greased and paper lined tube pan. Bake 275º 4 1/2 hours. Age 2 weeks in fridge before eating. Makes 1 10" cake.

[@jackdorsey4850]

Forget it, Harper, Ava left you in the dust. Merry Christmas

[@cliffordmaynard6559]

Now that sounds like a Delicious Fruit Cake

[@stevenschuster3608]

Harper, where did you get your glasses! i have been looking for the right frames for months. Now I found them on you! Always love your episodes. Don't ever stop!

[@crankiemanx8423]

Lord Zelton....lol....you're a cheeky prankster Harper..😅😅 i love your interjections of humour throughout the vids.😅

[@rednelob9951]

I've made fruitcake for Christmas since 1991. My sister in law is allergic to nuts, so I substituted all the nuts for candied fruit and cherries. The cake base is almost the same, except I don't use rye flour. I make them about a month before Christmas, and they "marinade" with a sprinkle of brandy in a cool place. Been watching and trying a lot of your recipes for a while now. (My grandfather was from Calabria- Sant'Ilario dello Ionio).

[@Luna.3.3.3]

This looks like a very nice dessert. I will try making Zelten and maybe I might love it as much as I do Panettone. From what I've seen, Milan is the capital for Panettone, so it seems the north has some wonderful Christmas goodies in abundance. I received one as a gift over 15 years ago and have LOVED it ever since! (even though I'm not usually one for sweet things). I know they're nothing alike, but I'd still like to make and taste it. 😊 ~~⭐ *Buon Natale!* 🎄 ~~

[@mygetawayart]

you guys should watch Max Miller's video on fruitcake and why it's so maligned today

[@hypnocracy6102]

I think of a Fruitcake as a 1960’s - 70’s hold over…always store bought never homemade…dry & not missed 😎

[@mollyjones4165]

Where I live in the United States, fruitcake sells out at the store way before Christmas but the best fruit cakes are homemade for sure! A lot of folks adore fruit cake during the holidays.

[@51rwyatt]

On Iron Chef, Alton Brown made his fruitcake a secret ingredient and the audience and all the chefs were so collectively deflated when it was revealed.

[@FondaMasters]

WOW That is soo beautiful.❤😊 Such a great teacher. I love how she let's us know where the recipes are from. Love her accent. Im a curly hair lady myself. Merry Christmas to you and yours.

[@Subviolaceus]

I’ve been making Alton Browns fruit cake for a number of years. It’s delicious, but I’m excited to try this one !

[@pile333]

Fruit cakes are the hardest ones to be made properly and fully enjoyable. Well done.

[@michaelstusiak5902]

This looks really good.

[@katalinas9264]

Restoring the mill is such a cool idea!

[@Dantesfayemd]

Love love love this show! Eva is amazing so is Harper!

[@endivjakdivjak6451]

Actually Austrians are living in that region called Trentino Alto_Adige...hence the name of the cake 😉

[@DJMarcO138]

The second Zelten looks even better than the first!!! I need to try making it.

[@mykaltlewis1]

11:36 LOL! "Christmas is a time of forgiveness..."

[@susanpilling8849]

This sounds like the Christmas cake I knew when I was younger. My mother would make about 8 cakes, some round, some loaf shaped, every year. They would be wrapped and 'fed' in the run up to Christmas. The only difference is that they took hours to bake.

[@petersarubbi]

Change my mind about fruitcake? I already love it... I always have... I even love "bad" fruitcake 😋 it's been one of my favorite desserts forever... I absolutely love this version... I'm sure it's scrumptious 😃😃😃🎅🤶🧑🏻‍🎄🎄🤗♥️💚

[@patrickanthw]

You said to use Cumin but I think you meant Caraway Ps- I love your videos! Pps- just got your cookbook!

[@annwilliams2075]

In the UK the Christmas cake is made in the first weekend of December. Mine is in a cool dry place well wrapped in tin foil and greasproof paper. I have fed it with brandy last Sunday and today. It will be iced next Sunday - 22nd December. The Christmas pudding has also been fed alcohol- can not wait until Christmas. 😊😊😊😊

[@ridingtheroad185]

I started making an English figgy/Christmas/Plum pudding several years ago in America. I found a mold in Ebay and that started my journey. It's a hit with everyone who tries it.

[@marilyndoering2501]

As someone with German heritage, we love Stollen for Xmas, it’s our version of fruitcake, but not nearly as sweet or dense as regular fruitcake. Even in Canada we can buy German Stollen every Christmas season!

[@marie-suzankalogeropoulos9249]

Hi, thank you for the moment of pure joy and Christmas-y bounty, so heart-warming for us people in bitter damp cold weather (Paris, but it's warming up already, so we're pbbly heading for another "freak" Xmas, at 15 C😂!). I 'M sure part of generational disgust for fruit-cake comes from childhood memories of filling up on the sweet part of the meal, after turning down the more "grown-up", savory relishes, and since the combination of dried fruit, spices and booze makes it a little rich (euphemism😂), most kids have a shameful memory of getting VERY sick on spicy, sticky dried fruit indigestion, in the middle of the night, and a bored mum's "I told you so, not to fill up on this, remember?!!"... 😢 Harper, there's a traditional Scottish version of the fruit-cake which is famous, you'll find it under the denomination of DUNDEE Cake. Or, obviously, and you may know it already, there's the even more terrific, ever soooo British, Christmas Pudding, and Chef John's version, on Foodwishes KZbin channel, is spot on, with whiskey, stout, the lot ! OH, and the pronunciation of Zelten is definitely germanic, like in zehn (10), or zahlen (to count), as the Nordic tradition of mulled-wine spices etc... tells, for the once Austrian occupied regions of northern Italy. And Zelten means tents, or camping, as this cake was a survival provision for long, mountain-frozen walks, and the long-lasting leftovers of autumn's harvest, until spring provided fresh food again ! All the same, I get the joke, of an ominous Lord of the winter darkness , like some germanic Bogey - man 😅... Happy holidays to both of you and your families, keep well, ❤from Paris !

[@jelsner5077]

Last week, I made the first version pretty much the same without the rye flour and I soaked the fruit in Grand Marnier. Then the dough is divided in half and rolled into logs, wrapped in parchment paper and frozen. Then you slice the log and bake them as cookies. They're absolutely delicious even if you don't like fruitcake. Plus, you can keep them frozen and bake off as many as you want at a time.

[@JohannSwart_JWS]

Slightly warmed fruitcake with fresh cream is out of this world...

[@khristolu]

Buongiorno ragazzi, mia moglie che è marchigiana prepara il Frustingo. Buone feste a voi dal Bel Paese ❤

[@lenalyles2712]

My husband and I are the only ones that like fruitcake. We like to warm it and pour a little vanilla sauce on it.

[@ciabattascalza]

As the years go by, Eva's hair just becomes nicer and nicer

[@charleslupica]

Probably 95% of English speakers get this wrong but it is unlikely to marinate fruit. Fruit mixed with sugar and / or alcohol macerates / is macerated.

[@mariecjimenezcolon]

I love fruit cake, My mother had a recipe with golden rum and molasses . The best comercial Fruit cake is Collin Street Bakery

[@browniewin4121]

I've never made fruitcake and never liked any I'd tried til I was gifted a DeLuxe Fruitcake from Colin Street Bakery in Corsican TX. That is a fruit cake worth eating, and the chocolate cherry pecan cake petites are better than candy and a new favorite of mine.

[@76jmlaw]

I often make stollen - seems very similar!

[@being2107]

Even if you make your own, the candied fruit contains high, fructose corn syrup, which is known for spiking your blood sugar and blood pressure.

[@jelsner5077]

You can sub them out for dried cherries and fresh lemon/orange zest.

[@odettemarillier1297]

I love fruit cake , it must be rich , dark and moist ❤❤❤

[@neilhowe2665]

Haha don't you look Christmasy....❤❤🎉🎉😂 compliments of the season everyone

[@michellepernula872]

I Love fruitcake! Nuts and fruits soaked in good stuff. Americans buy that color cellophane terrible bright red n green cherry looking crap and make a brick. A real cake with fruit and nuts and technique it can be lovely. Panettone is another yummy bake good. I use this delicate spicy bread use as a French 3:19 , bread pudding, or grilled cheese sandwiches. 😋

[@wesleyzain9524]

Do you make pitta? My family used to but a recipe was not passed down from the last generation. I am having trouble finding a recipe that is not in Italian so that I can understand it. We are from San Giovanni in Fiore and I understand this is a popular Christmas tradition there. Thank you!!

[@nancydaley9646]

I'd eat cake off the floor and I'm not the only one.

[@rosacortes5074]

It's safe if you pick it up in 7 seconds. I'm just saying.🍰

[@aris1956]

It depends on how clean or dirty the floor is.

[@nancydaley9646]

@@aris1956 wimp.I think it depends on what kind of cake it is.

[@albatts4706]

With Christmas Eve around the corner does Eva prepare the 7 fish Christmas Eve dinner including baccala and smelts?

[@ilarya8463]

In south of Italy we have fish based dinner, however it's an American tradition called 7fish dinner. I don't know what it actually should be for you ...

[@Italian_Americans]

Nice Shirt!

[@mb0314]

Beautiful job, Eva. But I don’t think I could afford all the fruits and nuts now a days.❤️

[@FitLadyJoy]

Eva is finally wearing her wedding ring. 😊

[@themattschulz3984]

Fun fact: Zelten is the german word for camping, and i would totally take one of these with me :D

[@armelleaymonin8907]

Fruitcake is one of the best cakes in the world, if it is home made, not industrial versions which are a waste and usually awful!

[@debbybrady1246]

I’m going to try this one also. Without nuts.

[@aris1956]

11:36 At this moment we were already waiting since yesterday ! 😉😀

[@charleslupica]

The fruit part of the filling for the first fruit cake, Zelten, is very close to the filling I use for Cuccidati / buccellati; Sicilian fig cookies / fig wreath.

[@wr6293]

Zelten ( in German) translates to tent camping 😂

[@jonathanfinan722]

What are you talking about? Fruitcakes of many sorts are popular all over the world.

[@cliffordmaynard6559]

When fruit cake is made right, it is delicious. I have a least one good fruit cake. MERRY CHRISTMAS

[@LiefLayer]

Don't worry, this is christmas cake, while panettone and pandoro are christmas bread. Still, a really amazing recipe, easy too. This year I will try both Pandolce genovese and Zelten.

[@LiefLayer]

Yes I still needed to watch the second part 🤣

[@RetroRobbin59]

These look good. I actually like fruit cake. But I like the ones made with more dried fruit, less candied fruit.

[@bacigalumompala5794]

Love fruitcake, young Italians for some reason hate raisins, candied peel etc. Just started my UK Christmas cake, not too different from zelten, but more alcohol 😂

[@nancysmith4848]

I love homemade fruitcake, not commercial.

[@debbybrady1246]

Look up the recipe for Irish Christmas cake. We’re Irish and I make them, without nuts.

[@HopeLaFleur1975]

Guess what we do!! Also there are some bad fruit cake but Harper you have not had Jamacian fruitcake. Jamacians marinade the dried fruit in rum and the results are phenomenal ❤✨✨✨🎄 We love ❤️. Fruitcake. As a Canadian 🇮🇹🇨🇦. With Italian roots we have many Canadian neighbours and I just got to love them. And now this season we can’t find any🤷‍♀️🎄⭐️✨

[@aris1956]

Ciao ! If I understand correctly, since I am Italian and don't speak English, your neighbors are all disappeared ? 😊

[@HopeLaFleur1975]

@@aris1956no. We had many Canadians that have left and so the neighborhood changed

[@alc5440]

I love the MS Paint Lord Zelten.

[@johnleake5657]

Oh, I hope this recipe doesn't change my mind - I'm British and love all cakes, and fruitcake as much as any other (and Christmas cake more than most). [While I hate _Zelten,_ that's only in the German sense of 'tents'.]

[@pile333]

The hat is from Santa by the shirt is from Freddy! 😄

[@rollinronin8125]

I don't hate fruitcake and I have never spit one out. It's stigma is its barrier to consumption. It's appearance seems kind of chaotic(commercially) It doesn't look like anything else. Perhaps a tradition of Christmas Meatloaf should be started. It could look similar.lol

[@ZForce5496]

I understand your enthusiasm, but I don’t like most fried fruits or candies fruits, so no matter how good the cake is, I am never going to like fruitcake.I would rather have my cake flavored with other things.

[@kswwhodat]

Fruitcake is really good, just make sure to get a good one, Collin Street Bakery is the best I've had

[@janefreda7034]

I'm in the minority because I love fruit cake. I do a light pineapple one and a regular one every year. I'll have to try Eva's now!

[@SqueakyPeeps]

I was waiting for the American fruit cake to magically appear so Eva could try it....but where the heck do you buy them? I think maybe Trader Joe's has them. Or Big Lots if they are still in business in Arizona. I've never eaten one, and I'll be happy to go to my grave never having tasted it.

[@maureenmanning223]

I love fruitcake!

[@Ge1Ri4]

"Lord Zelten" lmao!

[@lynnmkiesel444]

you guys should do a usa fruit cake taste test

[@deedaw9246]

I think people quit making fruit cake and it became industrialized. That is where fruit cake got a bad wrap is my guess. So to be true to the "legend" I would say buy one from a store, like walmart, and then make a real one. After all Europeans came to America and brought their recipes and traditions with them. Those recipes also changed along the way as some items were not readily available here. I've seen a type of fruit cake made from Ireland (bigger bolder baking), England (chateau diaries), and now Italy. From the 3, they are VERY similar fruit wise and some form of alcohol. The American garbage bought in a store can't hold a candle to the roots of where it came from. I would try ANY of the European ones and I hate "American fruit cake". Couldn't pay me to eat that stuff out of a tin from a grocery store.

[@sherrymurphy-kleine4592]

I love fruitcake!!

[@tony_25or6to4]

There are 3-4 companies out there that make excellent fruitcakes. I think most are from monistaries.

[@Temptd2]

My Mom made the best fruitcake which started with a package of Date Bar Mix. Not sure those are even sold these days! Then lots of glacé cherries and candied pineapple, figs, dates, nuts. None of that citron stuff. It was really good! I'd LOVE to order a couple shirts to support the restoration of the mill but don't want red - any chance that the organizer of the benefit might see fit to offer a couple other colors? Maybe black, grey, blue? I'd ask directly to her but don't have Facebook.

[@pranavpisupati4953]

I love plum cake

[@leedoss6905]

I love a good dark fruitcake. The one's in the store are garbage. But I'll eat one anyway.

[@Alex-y2f6z]

One question about the "bread" if ok guys? In most other recipes you have 1g of yeast as 4g Here it says 2.25tsp but only 7g yeast Is this meant to be 1.75tsp? Or should there be a few more g ? ❤😊