Thank you Chef! I was there in your store to buy some ingredients for your fruit cake recipe. Then I saw you, I said Hi and you answered Hi! Made my day. ☺️
I just finished baking using the above recipe, my roommate woke up because she smelled the aroma as it was baking. I am sure my friends would love the fruit cake, thanks a million, chef rosemarie
Thank you for explaining regarding the use of parchment paper on tin cans Ma'am. I myself is skeptical in using the tin can on direct heat without parchment paper.
Watched this video several times.luv fruitcake but not all version. It is only now that melted butter can be use in fruitcake. Will try your version.thanks chef
Thank you po chef sa recipe, ang sarap po, orange juice at kalamansi po ang fruit juice ko, and dark brown sugar lang po, mixed local and imported glazed fruit, perfect po yung cinnamon and nutmeg, next time po lalagyan ko ng pili nut since from Bikol po ako. Thank you so much po. ❤❤❤❤
I do not give out costing because this youtube video is not dated. It will be the same video today and 10 years from now. Prices of ingredients are constantly changing. We also do not have the same prices of ingredients. Anyway, just compute the price of all your ingredients and then add 40% for overhead expenses then add between 60%-100% for your profit to get the selling price. This is just a simple way of costing. I, unfortunately do not have a degree in business or accounting :)
My first taste ever of fruit cake was at my grandaunt whose daughter brought it from the states . I was the only one who ate it non stop , every body else did not like it so I had my fill. I just graduated from nursing school so eventually I ended up in NYC. To my surprise, Americans hate fruit cake and joked about it. Why is that ? The hospital I worked at was owned by a conglomerate of Italian Doctors and investors. I tasted everything their Italian families brought on Christmas, fruitcakes , panettone, pies made mascarpone, eggs and wheatgrains, cookies with pine nuts , myriads of pastries, candies, salted caramel nougats. I'm in El Paso where most of family are. No Italians here but in Albuquerque. My love for fruit cake has not waned . I will try my hand at it again that's why I'm viewing this particular episode . I was pretty sure you will showcase this Christmas favorite of Pinoys. Lots of thanks.🎉
You are welcome. Some people do not like fruitcake for various reasons - for the fruits, for the molasses flavor or for the alcohol flavor. For this reason, some make a white fruit cake. I like fruitcakes but not all fruitcakes are created equal so I do not like all versions. I hope you will enjoy my version. Thank you for watching. Happy Holidays!
It is called an electric knife. You can buy them in appliance or department stores. I like to use it because it makes clean cuts or slices even while the cake is still warm.
Hi chef.was able to baked your fruitcake..that with melted butter. And really so easy to mix. Was not able to achieve the fark color coz mollasses is not available in our place.thanks a lot chef
Merry Christmas chef...have tasted na tour fruitcake version. Luv it.actually i trupled the recipe to be able to store some.thanks again chef for sharing your recipes..you are not madamot also. Used half cashew and half walnuts...imported glaced fruits.so goopd just like your binagoongan baboy
Thank you for sharing this amazing recipe..am definitely trying it this Christmas..I just want to know do i have to cover the fruits and nuts with clingfilm as I let it set in the fridge or I just leave it open? I would also like to know the size of your baking tins in diameter...thanks alot🙏
I always cover it with cling wrap to avoid cross contamination. I used different sizes of baking pans for the video to show you the options you can use - 6” loaf pan, 5” round pan, etc. Thank you for watching! Happy Holidays!
Hello it's my 1dt time to watch your demo,thank you for sharing this recipe,i've been doing banana cake & just top it with glazed fruits,quesrion is what is the importance of rhum & molasses in fruit cake? thank u❤
Addition of rhum and molasses for flavor and color. Rhum also has a preservative effect on the cake. Thank you for watching. Hope you will enjoy my recipes.
If i make it in advance chef, say 1 to 2 mos, will storing it in the aluminum pan have an aftertaste/effect on the fruitcake? Or should I use cling wrap?
I never store it in the aluminum baking pan because I need the baking pans for baking. You can store them in aluminum foil pans. So far, I did not detect any after taste. I always cling wrap all the cakes.
Hi chef, can I replace molasses with black treacle?Also I want to soak the fruits/nuts for 1 month. Do I need to put in the fridge when I soak it and top up liquor every week? Thank you very much
I have never uses black treacle but it is similar to molasses so I guess you can use that. Theoretically, you do not need to refrigerate fruits/nuts soaked in liquor BUT because it is expensive and you want to do it for a month, I would put it in the fridge. Many factors can affect the fruits/nuts that could cause it to develop molds. It is safer in the fridge if you ask me.
I am going to try this. I tried your fudge brownies recipe with crackling top. Taste was so good. Only one thing i didn't achieve the crackling top. Question po what is the preferred type of heating when baking goods? Is it bottom heating only or top and bottom heating. Thanks. I hope I will be successful on this one. Good day po.☺️
Use only the bottom heat. Please try to make the brownies again following the procedure in the video. Good luck with your fruitcake! Thanks for watching!
Do you bake it using steaming process too? I ask this as i did not hear you mention it. Thanks for the reply...your new subscriber, thanks and more power.
Baked this recipe today, tasted delicious, when I sliced it, it was a little crumbly? I used a normal knife to cut. May I ask what can I do to minimize this? Thank you.
Hello again chef, I have a question. If I decide to lessen the amount of glazed fruits and nuts in the recipe, when can I put on the toppings so it wont sink? May I also know if I should turn the fan or convection mode on when baking? Thank you. ❤
If you reduce the amount of fruits and nuts, you need to put the topping when the cake is 3/4 done but be careful because if you add it to early, the cake will sink. You can also put the topping as soon as it comes out of the oven BUT there is a risk that it will have a shorter shelf life because of contamination from handling. My suggestion is not to put any topping if you reduce the fruits and nuts. Also please take note that reducing the fruits and nuts will also give you much lesser volume. If you reduce the fruits and nuts by 15%, the topping will not sink. I used a regular oven. If you use a convection oven, you don't need to put on the fan. Hope my answers will help you. Thank you for watching my videos. Happy Holidays!
Hi Chef, i just wanted to share something and ask for you opinion. I've planned on selling this on my business but when I did a dry-run, some of my regular cutomers told me it has a bitter aftertaste. Do you know what might be the cause of the bitter aftertaste and how should I fix it? Thank you
I could only think of molasses that could give it a bitter taste. What kind/brand of molasses did you use? Too much baking soda can also give it a bitter taste. Please check the recipe again. You might have missed something. A lot of my followers have been selling this fruitcake and they have been getting a lot of orders.
Hi Chef, Good Evening. I tried your recipe and all and the feedbacks that I've got are all but positive. Thank you for sharing this wonderful recipe. 😁😄
Hi chef I am baking fruitcakes every christmas time.. mine is very moist coz I steam bake it my problem is that when I sliced it, it becomes crumbly and doesn't hold up the shape.. your recipe is quite the same as mine although the method is different.. I hope I can have some tips from u on how to slice it up without loosing its shape.. thanks chef!
I use local molasses that is available here in Cebu. Mapa it talaga ang local na molasses but that disappears when maluto na. If you want hindi mapa it, you can buy imported Brer Rabbit molasses if you can still find it. I have not seen imported molasses in a long time.
Hello Chef. Evey year gumagawa ako ng fruitcake but this Christmas yung recipe ni Chef ang ginamit ko. Sobrang nasarapan yung mga binigyan ko. So sa New Year request nila gumawa ako ulit. Thank u Chef for sharing yung recipe, God bless u😊
Good eve ma'am. Magtatanong lng po kung mag bake na ako ngaun since matagal pa ang december pwd na ako mag bake ng fruitcake using your recipe at nd masisira kasi marami akong order. Pls reply
Add 2 tsp. potassium sorbate to the recipe. Cool well. Wrap well. Keep refrigerated until ready to deliver to your customer. By the way, use gloves as soon as the cakes are baked to avoid cross contamination. Good luck!
Hello, chef! I use a Kyowa 45L electric oven (no fan), what heat setting would you suggest? I worry that the toppings would be easily burnt if I use the top and bottom heat setting. Thank you. 😊
Hi Chef: I watch your Kakanin Episode with Global Pacific. You mentioned doing a nutrition bun recipe. May I know where To look for it? Can’t find it in your Facebook & You Tube page. Thank you Chef. Nindot na project maka pakaon ta sa mga homeless &hungry children. Thank you Chef. god bless
Thank you Chef sa Fruit Cake recipe mo. Dito sa Canada ang dami fruit cakes pero ang hinahanap ng panlasa ko ay yung Filipino traditional fruit cake na lasa. Ask ko lang Chef Rose, pwede ko ba i substitute ang maple syrup instead of molasses? Thank you and Merry Christmas!!!
Pwede naman but the Filipino fruit cake has molasses which gives it the distinct flavor na hinahanap mo. Thank you for watching my videos. Happy Holidays!
Chef, gusto ko po gumawa nitong fruit cake kaya lang po hindi available dito sa amin ang molasses, anong measurement po ng sugar kung walang molasses? Thanks po.
You can not replace molasses with brown sugar because it does not have the same profile and flavor. You can use honey or light corn syrup instead but the cake will be light in color and will lack the molasses flavor.
Gud evening! Mam Rose jjust want to ask how many cups ang 1/2 & 1/4 for the nuts & raisins dont have weighing scale with me. Mag soak unta ko tonite. Thank you very much for sharing your recipe.
I am sorry but I do not have the measurements in cups for the nuts and raisins because they are dependent on the size of the raisins and the kind of nuts. That is why I use weights for this. I use weights for ingredients that can not be measured accurately in cups. Rough estimate would be about 1 1/2 - 2 cups per 1/4 kilo.
Hi Chef, wanna ask a few questions. What will be the oven setting for distribution of heat na oovercook po kasi the top and the garnishes wala po setting oven namin to bottom only so i use top and bottom or is better to use top and bottom with the fan? Second po, why my fruitcake turns dark after ko pahiran ng rum? Thanks po!
For oven setting - use only bottom heat. Do not use top heating because your fruitcake will burn. Fan is optional. I am sure there is a setting for bottom heat only. Refer to your oven manual or ask the service center. Fruitcake will become darker after brushing with rum. That is normal. Actually people like dark fruitcakes. Thank you for trying my recipe.
@@ChefRoseofCaroandMarieCebu thanks po! I checked the manual wala po tlga its an ELBA brand electric po and only has conventional cooking symbol the rest are for grilling and top heat lang 😓 I also wanna ask po if i dnt have baking soda..can i jst use baking powder? Whats the reason behind beating the eggs all together first before adding the ingredients?
I used different sizes and kinds of baking pans to show you what you can use. I used a 6"x2" round tin can, a 3"x2" round pan, a 6" loaf pan, 5"x7" aluminum foil pan.
2-3 weeks without preservative at room temperature. 2-3 months without preservative if refrigerated. These numbers could change depending on how you handle and store your fruitcakes. Thank you for watching!
I ate my two-year old fruitcake middle of this year which i had preserved with fruit (cherry) brandy and storing in the fridge. Quite heavy and dark and flavorful. Thought it was an achievement till i found out a century-old fruitcake was discovered and eaten this year. Of course quite possible in cold countries.
Chef thank you for sharing your recipe. ask lang po pwede ba gamitin ang potassium sorbate sa ibang bake goods like ensaymada? or pwede din ba sa puto? 😊
Hi Chef Rose.Thank you so much!!! Questions lang po: 1. What will be the shelf life of the fruit cake with and without potassium sorbate? 2. If I will add potassium sorbate, what will be the measurement for this recipe?
Shelf life with preservative refrigerated 3 years. Without preservative refrigerated 6 months. The numbers will change depending on well you store and handle your baked fruit cakes. Follow proper standards of sanitation. You will need 2 tsp. potassium sorbate for this recipe because it is computed as 1 gram potassium sorbate per kilogram of batter weight (meaning weight of the whole mixture). Thank you for watching!
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Thank you Chef! I was there in your store to buy some ingredients for your fruit cake recipe. Then I saw you, I said Hi and you answered Hi! Made my day. ☺️
You are so welcome. Sana nagpa picture ta! Thank you for following my YT channel and for dropping by the store. Take care.
I just finished baking using the above recipe, my roommate woke up because she smelled the aroma as it was baking. I am sure my friends would love the fruit cake, thanks a million, chef rosemarie
My pleasure!
Thank you Chef Rose for sharing your recipe, i do love fruit cake & now i understand why it is expensive.
Thank you for explaining regarding the use of parchment paper on tin cans Ma'am. I myself is skeptical in using the tin can on direct heat without parchment paper.
Delicious!!! I can smell it all the way from Johannesburg South Africa
Thank you❤
Thank you so much!!!
Watched this video several times.luv fruitcake but not all version. It is only now that melted butter can be use in fruitcake. Will try your version.thanks chef
Please do try it. Easy to mix. Hope you will like it. Happy Holidays!
Thank you for sharing Chef! I'm about to soak nuts and fruits, then bake tonight 🥰
Love it… I want to try this
Please do! Happy New Year!
love this vid.
Thank you chef this is my most awaited recipe from you.Good bless and stay healthy.
Thank you Chef for sharing !
Wow!png Christmas na Mam.Rose🎄thanks for sharing
Thank you Chef
You are welcome! Merry Christmas!
Thank you chef for sharing fruitcake recipe. Been waiting for this recipe🤩🥰
woooow chef salamat kaayo . more more blessings chef.
Ang sarap..jusko kaso matrabaho at medyo mahal ung ingredients..
Oo ma’am. Pang special occasion lang talaga.
@@ChefRoseofCaroandMarieCebuyummy ! This is my favorite cake
Love it Chef.... KUSINA NI SIR ROMI
Thank you po chef sa recipe, ang sarap po, orange juice at kalamansi po ang fruit juice ko, and dark brown sugar lang po, mixed local and imported glazed fruit, perfect po yung cinnamon and nutmeg, next time po lalagyan ko ng pili nut since from Bikol po ako. Thank you so much po. ❤❤❤❤
Wow!!! So happy to know that! Thank you for watching my video!
great tutorials as always Chef Rose!
Hello chef Rose
Thank you for Fruit cake recipe came out ok but i dont know how to make a costing . God Bless
I do not give out costing because this youtube video is not dated. It will be the same video today and 10 years from now. Prices of ingredients are constantly changing. We also do not have the same prices of ingredients.
Anyway, just compute the price of all your ingredients and then add 40% for overhead expenses then add between 60%-100% for your profit to get the selling price. This is just a simple way of costing. I, unfortunately do not have a degree in business or accounting :)
Fav of my fam
💞💞💞💕💕 thank you chef
Thank you for sharing your recipe. Please what's the use of molasses?
Molasses is used both for color and flavor.
@@ChefRoseofCaroandMarieCebu Okay... thank you
My first taste ever of fruit cake was at my grandaunt whose daughter brought it from the states . I was the only one who ate it non stop , every body else did not like it so I had my fill. I just graduated from nursing school so eventually I ended up in NYC. To my surprise, Americans hate fruit cake and joked about it. Why is that ?
The hospital I worked at was owned by a conglomerate of Italian Doctors and investors. I tasted everything their Italian families brought on Christmas, fruitcakes , panettone, pies made mascarpone, eggs and wheatgrains, cookies with pine nuts , myriads of pastries, candies, salted caramel nougats. I'm in El Paso where most of family are. No Italians here but in Albuquerque.
My love for fruit cake has not waned . I will try my hand at it again that's why I'm viewing this particular episode . I was pretty sure you will showcase this Christmas favorite of Pinoys. Lots of thanks.🎉
You are welcome. Some people do not like fruitcake for various reasons - for the fruits, for the molasses flavor or for the alcohol flavor. For this reason, some make a white fruit cake. I like fruitcakes but not all fruitcakes are created equal so I do not like all versions. I hope you will enjoy my version. Thank you for watching. Happy Holidays!
Hello chef I like your caker slicer where did u buy ur slicer
It is called an electric knife. You can buy them in appliance or department stores. I like to use it because it makes clean cuts or slices even while the cake is still warm.
Wow nice food 👍
Daghan salamat Chef 🙂♥️
Thank you Chef.
Hi chef.was able to baked your fruitcake..that with melted butter. And really so easy to mix. Was not able to achieve the fark color coz mollasses is not available in our place.thanks a lot chef
Glad you were able to make it. Hope you will like it. Happy Holidays!
Merry Christmas chef...have tasted na tour fruitcake version. Luv it.actually i trupled the recipe to be able to store some.thanks again chef for sharing your recipes..you are not madamot also. Used half cashew and half walnuts...imported glaced fruits.so goopd just like your binagoongan baboy
Thank you , new subscriber here.
Thank you Chef Rose! This is amazing!
😊 thank you
Hi maam i love your fruit cake very much.i want to ask you where to buy your electric cake slicer?
Thank you! I bought my electric knife in the department store many years ago. You can now buy it online.
Thank you for sharing this amazing recipe..am definitely trying it this Christmas..I just want to know do i have to cover the fruits and nuts with clingfilm as I let it set in the fridge or I just leave it open? I would also like to know the size of your baking tins in diameter...thanks alot🙏
I always cover it with cling wrap to avoid cross contamination. I used different sizes of baking pans for the video to show you the options you can use - 6” loaf pan, 5” round pan, etc. Thank you for watching! Happy Holidays!
Thanks alot and happy holidays too❤
Hello it's my 1dt time to watch your demo,thank you for sharing this recipe,i've been doing banana cake & just top it with glazed fruits,quesrion is what is the importance of rhum & molasses in fruit cake? thank u❤
Addition of rhum and molasses for flavor and color. Rhum also has a preservative effect on the cake. Thank you for watching. Hope you will enjoy my recipes.
Salmat po chef
If i make it in advance chef, say 1 to 2 mos, will storing it in the aluminum pan have an aftertaste/effect on the fruitcake? Or should I use cling wrap?
I never store it in the aluminum baking pan because I need the baking pans for baking. You can store them in aluminum foil pans. So far, I did not detect any after taste. I always cling wrap all the cakes.
Hi chef, can I replace molasses with black treacle?Also I want to soak the fruits/nuts for 1 month. Do I need to put in the fridge when I soak it and top up liquor every week? Thank you very much
I have never uses black treacle but it is similar to molasses so I guess you can use that. Theoretically, you do not need to refrigerate fruits/nuts soaked in liquor BUT because it is expensive and you want to do it for a month, I would put it in the fridge. Many factors can affect the fruits/nuts that could cause it to develop molds. It is safer in the fridge if you ask me.
Thank you very much chef.
Hello Chef, may I ask the shelf life of the fruit cake without preservatives?
6 months to 1 year inside the refrigerator and well wrapped following standard procedures in storage and sanitation.
@ChefRoseofCaroandMarieCebu thank you so much chef. 🙏
Chef Rose, do you have a distributor of your baking ingredients in the north? No molasses was available in SM Lacion and other supermarkets
Our only branch catering to the north is at APM Centrale which is across SM City Cebu.
Is it ok to put the glaze at once if it will takeos before I sell
You apply the glaze as soon as you take the cake out of the oven.
I am going to try this. I tried your fudge brownies recipe with crackling top. Taste was so good. Only one thing i didn't achieve the crackling top. Question po what is the preferred type of heating when baking goods? Is it bottom heating only or top and bottom heating. Thanks. I hope I will be successful on this one. Good day po.☺️
Use only the bottom heat. Please try to make the brownies again following the procedure in the video. Good luck with your fruitcake! Thanks for watching!
Hello Chef, for glazing instead of corn syrup can I use Glucose syrup instead? Or are there alternatives for corn syrup?
Glucose is too thick to use.
Gud afternoon! Thank you Chef Rose for sharing your recipe. Just want to ask what brand of butter your are using. Pls let me know & again thank you!
Magnolia Gold Butter Unsalted. Thank you for watching!
Chef what is the preservative and the amount needed to avoid molds
Add 2 tsp. potassium sorbate.
Chef instead of butter because it 's costly, can I use vegetable oil?
Use butter compound instead which is actually a blend of butter and margarine and way cheaper.
Do you bake it using steaming process too? I ask this as i did not hear you mention it. Thanks for the reply...your new subscriber, thanks and more power.
No ma'am. I did not bake it using the steaming process. Thank you for subscribing.
Chef how long is the shelf life for this fruitcake....
Depends on how you bake, cool and store. I can keep mine for over 2 years in the refrigerator.
Baked this recipe today, tasted delicious, when I sliced it, it was a little crumbly? I used a normal knife to cut. May I ask what can I do to minimize this? Thank you.
Fruitcake is crumbly on the day it is baked. Age it for at least 3 days before consuming.
Thank you so much for the help. ❤
Hello again chef, I have a question. If I decide to lessen the amount of glazed fruits and nuts in the recipe, when can I put on the toppings so it wont sink?
May I also know if I should turn the fan or convection mode on when baking? Thank you. ❤
If you reduce the amount of fruits and nuts, you need to put the topping when the cake is 3/4 done but be careful because if you add it to early, the cake will sink. You can also put the topping as soon as it comes out of the oven BUT there is a risk that it will have a shorter shelf life because of contamination from handling.
My suggestion is not to put any topping if you reduce the fruits and nuts. Also please take note that reducing the fruits and nuts will also give you much lesser volume.
If you reduce the fruits and nuts by 15%, the topping will not sink.
I used a regular oven. If you use a convection oven, you don't need to put on the fan.
Hope my answers will help you.
Thank you for watching my videos. Happy Holidays!
Can i use glucose cz i dont have corn syrup
No ma'am, glucose is too thick for this. Just omit the glucose. And go ahead with the cherry brandy or rum.
@@ChefRoseofCaroandMarieCebu Ok Thank u so much for response
Ma’am, What is the use of shortening in the fruit cake? I read a recipe which uses butter and shortening.
It is a cheaper alternative to butter. If making fruit cake, please use butter!
@@ChefRoseofCaroandMarieCebu
Thank you, Ma’am Rose!
You are welcome!
Hi Chef, i just wanted to share something and ask for you opinion. I've planned on selling this on my business but when I did a dry-run, some of my regular cutomers told me it has a bitter aftertaste. Do you know what might be the cause of the bitter aftertaste and how should I fix it? Thank you
I could only think of molasses that could give it a bitter taste. What kind/brand of molasses did you use? Too much baking soda can also give it a bitter taste. Please check the recipe again. You might have missed something. A lot of my followers have been selling this fruitcake and they have been getting a lot of orders.
Maybe I'll just goin to try your recipe instead of my old one. I'll update you once its done. Thank you so much chef.
Hi Chef, Good Evening. I tried your recipe and all and the feedbacks that I've got are all but positive. Thank you for sharing this wonderful recipe. 😁😄
Hi chef I am baking fruitcakes every christmas time.. mine is very moist coz I steam bake it my problem is that when I sliced it, it becomes crumbly and doesn't hold up the shape.. your recipe is quite the same as mine although the method is different.. I hope I can have some tips from u on how to slice it up without loosing its shape.. thanks chef!
You put too much water when you steamed baked it.
Does it have to have rum? Thanks.
Yes. You can use brandy or rum. You need the alcohol so you can keep it longer. Alcohol is a preservative.
@@ChefRoseofCaroandMarieCebu - I meant, for children who cannot have alcohol.
Wow super 😍👌👌👍👍👍
?Centigrade po b or Fahrenheit
Fahrenheit
Good evening po, anong brand po ng molasses ang gamit nyo? Masyado po kasing mapait yung gamit kong molasses. Thanks po.
I use local molasses that is available here in Cebu. Mapa it talaga ang local na molasses but that disappears when maluto na. If you want hindi mapa it, you can buy imported Brer Rabbit molasses if you can still find it. I have not seen imported molasses in a long time.
Hello Chef. Evey year gumagawa ako ng fruitcake but this Christmas yung recipe ni Chef ang ginamit ko. Sobrang nasarapan yung mga binigyan ko. So sa New Year request nila gumawa ako ulit. Thank u Chef for sharing yung recipe, God bless u😊
Wow!!! So so happy to hear that! Happy New Year!
@@ChefRoseofCaroandMarieCebu Happy New Year din po❤️
Good eve ma'am. Magtatanong lng po kung mag bake na ako ngaun since matagal pa ang december pwd na ako mag bake ng fruitcake using your recipe at nd masisira kasi marami akong order. Pls reply
Add 2 tsp. potassium sorbate to the recipe. Cool well. Wrap well. Keep refrigerated until ready to deliver to your customer. By the way, use gloves as soon as the cakes are baked to avoid cross contamination. Good luck!
Thanks so much Ma,'am Rose. I've been using your fruitcake recipe for business since 3 yrs ago.. yummy gyud
feeling jud nko lami ni ba… kung naa lang ko sa pinas magpa ship jud ko chef from cebu to davao
Hello, chef! I use a Kyowa 45L electric oven (no fan), what heat setting would you suggest? I worry that the toppings would be easily burnt if I use the top and bottom heat setting. Thank you. 😊
Use only the bottom heat.
Hi Chef: I watch your Kakanin Episode with Global Pacific. You mentioned doing a nutrition bun recipe. May I know where To look for it? Can’t find it in your Facebook & You Tube page. Thank you Chef. Nindot na project maka pakaon ta sa mga homeless &hungry children. Thank you Chef. god bless
I did but I have changed the launching date to next year after the elections. I will announce when I finally post it. Thank you for watching!
Recipe pls chef😊diko na isulat eh
Please watch the Fruitcake video until the end. You can find the recipe at the end of the video. You can take a screenshot. Thank you for watching!
Thank you Chef sa Fruit Cake recipe mo. Dito sa Canada ang dami fruit cakes pero ang hinahanap ng panlasa ko ay yung Filipino traditional fruit cake na lasa. Ask ko lang Chef Rose, pwede ko ba i substitute ang maple syrup instead of molasses? Thank you and Merry Christmas!!!
Pwede naman but the Filipino fruit cake has molasses which gives it the distinct flavor na hinahanap mo. Thank you for watching my videos. Happy Holidays!
Chef, gusto ko po gumawa nitong fruit cake kaya lang po hindi available dito sa amin ang molasses, anong measurement po ng sugar kung walang molasses?
Thanks po.
You can not replace molasses with brown sugar because it does not have the same profile and flavor. You can use honey or light corn syrup instead but the cake will be light in color and will lack the molasses flavor.
Thank you so much chef... God bless po. ❤️
❤❤❤
Thank you!
Can you boil the Rhum po Ma'am para po mawala (or mabawasan) alcohol content? Naisip ko po kasi what if kakain is bata?
Yes you can but please be careful because rum is flammable.
Ma'am regarding kundol, are you using fresh wintermelon? Or Kundol Candy?
I used imported glaced fruits for this recipe. Local glaced fruits are colored candied condol. Do not use fresh condol for fruitcake.
@@ChefRoseofCaroandMarieCebu Thanks Maam. Candied po is Good
Is this one recipe Ma’am Rose?
Yes it is.
Gud evening! Mam Rose jjust want to ask how many cups ang 1/2 & 1/4 for the nuts & raisins dont have weighing scale with me. Mag soak unta ko tonite. Thank you very much for sharing your recipe.
I am sorry but I do not have the measurements in cups for the nuts and raisins because they are dependent on the size of the raisins and the kind of nuts. That is why I use weights for this. I use weights for ingredients that can not be measured accurately in cups. Rough estimate would be about 1 1/2 - 2 cups per 1/4 kilo.
Thank you Mam Rose, I manage to measure it, yes you are right its 11/2 - 2 cups for the 1/4 & 1/2 kl for the nuts & glaced fruits.
Is this sweet fruitcake po Chef? Thank you.
I am sorry but I do not understand your question. What do you mean by - sweet fruitcake?
Good am chef m need the recipe of fruit cake
Please watch the Fruitcake video until the end. You can find the recipe at the end of the video. You can take a screenshot. Thank you for watching!
Hi Chef, wanna ask a few questions. What will be the oven setting for distribution of heat na oovercook po kasi the top and the garnishes wala po setting oven namin to bottom only so i use top and bottom or is better to use top and bottom with the fan? Second po, why my fruitcake turns dark after ko pahiran ng rum? Thanks po!
For oven setting - use only bottom heat. Do not use top heating because your fruitcake will burn. Fan is optional. I am sure there is a setting for bottom heat only. Refer to your oven manual or ask the service center.
Fruitcake will become darker after brushing with rum. That is normal. Actually people like dark fruitcakes. Thank you for trying my recipe.
@@ChefRoseofCaroandMarieCebu thanks po! I checked the manual wala po tlga its an ELBA brand electric po and only has conventional cooking symbol the rest are for grilling and top heat lang 😓 I also wanna ask po if i dnt have baking soda..can i jst use baking powder? Whats the reason behind beating the eggs all together first before adding the ingredients?
thank you for sharing chef! pila ka months or days ideal curing sa fruitcake?
I normally cure it for at least 2 weeks. Ideally a month is best but I do not have enough space in my refrigerator. Thank you for watching!
@@ChefRoseofCaroandMarieCebu thank you so much Chef...
thank you chef. what kind of raisins are ideal for fruitcake? california or sultana?
You can use any kind as long as they are seedless. I used California raisins in my recipe. Thank you for watching!
@@ChefRoseofCaroandMarieCebu thank you chef🥰
Chef do you use raw or toast the walnuts?
@@moniquetan6826 I don’t toast the nuts but you can if you want to.
Thank you so much chef😊
hi chef rose..unsay mga sizes sa mga molder gigamit?
I used different sizes and kinds of baking pans to show you what you can use. I used a 6"x2" round tin can, a 3"x2" round pan, a 6" loaf pan, 5"x7" aluminum foil pan.
@@ChefRoseofCaroandMarieCebu thank you for the reply chef. I am newbie in baking. you help me a lot. salamat
Hi chef Rose , do you have the oven fan on when baking cakes?
No I don't. Thank you for watching!
@@ChefRoseofCaroandMarieCebu Salamat sa reply :) I’m a big fan here in Thailand!
@@mariurban706 Thank you very much ma’am for your support!
slamat chef. pila ka months ang shelf life kung wlay potassium sorbate?
2-3 weeks without preservative at room temperature. 2-3 months without preservative if refrigerated. These numbers could change depending on how you handle and store your fruitcakes. Thank you for watching!
What can i use in lieu of molasses, i dont want a dark colored cake?
You can use honey. But take note that it will have a different flavor than the dark fruitcake.
how many days ang mo last ang fruitcake chef?
With preservative up to 3 years inside the refrigerator. At room temperature without preservative, depends on handling and storage procedures.
I ate my two-year old fruitcake middle of this year which i had preserved with fruit (cherry) brandy and storing in the fridge. Quite heavy and dark and flavorful. Thought it was an achievement till i found out a century-old fruitcake was discovered and eaten this year. Of course quite possible in cold countries.
Chef thank you for sharing your recipe. ask lang po pwede ba gamitin ang potassium sorbate sa ibang bake goods like ensaymada? or pwede din ba sa puto? 😊
Potassium sorbate is a preservative for cakes, fillings and sauces NOT for bread doughs. For bread doughs, you need calcium propionate.
Hi Chef Rose.Thank you so much!!!
Questions lang po: 1. What will be the shelf life of the fruit cake with and without potassium sorbate? 2. If I will add potassium sorbate, what will be the measurement for this recipe?
Shelf life with preservative refrigerated 3 years. Without preservative refrigerated 6 months.
The numbers will change depending on well you store and handle your baked fruit cakes. Follow proper standards of sanitation.
You will need 2 tsp. potassium sorbate for this recipe because it is computed as 1 gram potassium sorbate per kilogram of batter weight (meaning weight of the whole mixture).
Thank you for watching!
Will take note of this Chef and promise to give you an update. God bless!