Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking
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- Опубликовано: 25 авг 2024
- Claire Saffitz is here to walk us through her new recipe for fruitcake, just in time for the holidays. While traditional fruitcake takes weeks to age, Claire's recipe comes together in a couple of hours (not including an overnight soak for the fruit). It’s finished with apricot preserves and then topped with a sweet, citrusy icing.
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Our family recipe is an aged fruitcake, usually made in early October. My father claims that anyone who says that they don’t like fruitcake has just never had a proper homemade fruitcake.
That's why I made mine 😊 I never really liked it but Claire inspired me to try, and it really is a fun project too.
Fruitcake started out as a Egyptian M.R.E. or soldier survival food that's why it tastes like desperation.
He’s right. My fruitcake is awesome.
Agree!!
Claire’s videos are the only thing that has been able to make me feel better in the past three months that have been so incredibly hard and sad. I love the food, the vibes and it’s just comforting and good 😭😭😭
Sending love and light to you, hope things get better.
I made this and it was EXCELLENT. This best fruitcake I've ever made.
Three things I did differently are, I halved the recipe and made it in a 8" round cake pan, added a couple tablespoons of chopped crystalized ginger and omitted the royal icing.
Thank you, Claire!
Canasta-I didn’t know anyone still played. I’m 75 and as a kid I watched mom, dad and the couple from next door; then, later, mom and I played. I also love fruitcake!
How cute was Claire’s mom!! She had no time to waste she was in the middle of playing cards😂
As a kid this would’ve been the last thing I would’ve wanted from a cake but as an adult, this sounds very appealing. May have to give fruitcakes another try.
I was the weird kid who loved fruitcake. My mom used to get this as gifts all the time from her coworkers, and I'm the only one who eats this. It has always fascinated me how it stays good even after weeks in the fridge. My mom warned me that it had alcohol, so I can only eat one small slice at a time.
@@helenmaghinay7304 That's so cute!
Oh please do! There is nothing quite like a good homemade fruitcake!
Your advice about buttering the pan was so good. I consider myself a talented amature and have been baking for 100 years...seriously! ;) But it never occurred to me that the oil pools. I'm grateful for your graceful instruction and love watching you bake.
Thank you for helping to rescue fruitcake! You are so right in choosing good ingredients. That is key! I love good fruitcake! Oh - another thing Claire is doing right…buttering her Bundt pan! I make Bundt cakes occasionally for fund raisers & found that if I really slather the pan with butter, my cakes slide right out. My amaretto cake made $90 last year!
It's such a pleasure to watch Claire. She knows her stuff.
Back in Derry, Ireland,, my mother would soak the fruit in Guinness and Jamessons in a jar on the coolest part of the kitchen floor in early November. When it went into the pressure cooker on cooking day, wrapped in cheesecloth, tied into a ball shape, the smell was fantastic. After it steamed and cooled, she pudding (as she called it) smelled divine. Before serving, Dad poured rum over the pudding and set it alight for presentation at the table. Of the nine children (I was the youngest) my oldest brother and I were the only two kids who loved it. Heaving whipping cream, whipped, makes the fruit cake creating supreme deliciousness. Thanks Claire.
Claires articulate explanations are very very helpful
How am I only now discovering Claire Saffitz? I am making this cake next week, now off to watch more Claire ...
Make sure to check out her excellent series for Bon Appetit - "Gourmet Makes."
Me too! Claire is fabulous.
Be sure to check out her channel: www.youtube.com/@CSaffitz/videos
Dessert person is wonderful
Rehydrating your raisins in alcohol is also the trick to amazing bran muffins. I soak my currants in sherry before adding to the batter.
Who said fruitcakes were ever gone?? I’m still using last years as a doorstop!
LOL 😂
You can still eat it. If Claire or Alton Brown made it, i recommend you do.
If you have a soaked dense fruitcake stop cutting it thick, cut it thin enough light shines through the candied fruits like a stained-glass window. That’s how fruitcake do. Great flamed with some cognac or kirsch. This one is different
😂
This is the most European cake I have ever seen an American make. From the way the batter is mixed to the bundt pan. Everything. 😉😉
My mom made homemade fruit cake for years helping her in the kitchen was a fond part of my and my siblings childhood. She made them as office gifts for my dad's coworkers. One year we got a compliant from someone who preferred the liquor without the cake and the family tradition stopped.
Who complains about a thoughtful holiday gift? So rude. I feel bad for your mom.
Aww, my grandma's last fruit cake, umm, yeà, she became blind, so we all got buzzed off 1 small slice lol. I miss her, her fruitcake and homemade pies!!!
Yikes, how unnecessarily rude. But it sounds like you had a great mom.
Please keep baking!!!!
I love fruitcake. This is a great basic recipe. One can experiment with different fruits, nuts, alcohols. Using a Bundt pan and soaking with alcohol when warm are keys to success.
Pro tip: put the rum in a spray bottle (the kind from the beauty supply store) for easy even application to the finished cake. I do that for my (aged) fruitcakes and saves time and drips.
Plus, you can spray the excess directly in your mouth which is fun
@@sunblock8717 or spray your pulse points for a classy eau de rhum fragrance
I don't know why fruit cake got so hated. I've always loved it; even the bad ones! This one however looks incredibly special. Yum.
Harris really knows how to give compliments
Made it! With Calvados. It is lovely. Thank you.
Love the shinyness and the snow look! X)
Thank goodness for a dried fruit fruitcake! I’ve been making one for years with the only candied “fruit” being crystallized ginger. Reminds me that I should make one again this year. I usually go for apricots, dried cherries, golden raisins, some regular raisins, and maybe dried cranberries for the fruit. I was asked to go alcohol free because a family member was intolerant, so it was just orange juice, which I found added a nice brightness, therefore stayed with it. It never lasts long enough to need the preservative quality.
I make mine the first of October. Use basically the same fruit, I soak mine for about two days in bourbon or brandy. Base is an applesauce cake batter. Once done I wrap in cheesecloth soaked in bourbon, then plastic wrap and foil. Put in cool dark place like a closet or if you have a basement even better. Usually two weeks before Xmas I will put in fridge. Absolutely the best fruitcake, serve a warm slice with hard sauce or a slice of good cheddar.
I made Claire’s fruit cake the last two Christmases and it was awesome! The only reason I’m not making it this year is because I’m spending Christmas alone and don’t have anyone to share a whole Christmas cake with!
Boohoo paw you.
Me too, personne.
If you make it, they will come….
I would suggest getting a 6-cup bundt pan, or a bundtlette pan for occasions like that. I have the Nordic Ware Classic Bundtlette pan (6 cavity) and will typically halve, or even quarter recipes for myself. It makes it easy to wrap and freeze a couple that I can't eat, as well.
Slice the cake, then wrap and freeze the pieces in a zip lock bag. You will be enjoying your cake into next year!
You can share with me! 😉
I love fruitcake!! My recipe calls to begin soaking the fruits and nuts in…July.
Our family loves fruit cake.
I didn't have time to make your fruitcake recipe again this year and everyone was disappointed. This quickie cake will save the holidays, thank you Claire 😭❤
Always have, always will love fruit cake
We love a Sauci cameo!
That thing is a work of art. I can smell it through the screen.
I love fruit cake.
Who says fruitcakes were gone? I’ve always been here!
Underrated comment! 😂
I eagerly made this, swapping out the cranberries for dried figs. The almond paste is a genius addition because its texture is there right through the cake. The icing, apart from being super pretty, brings in some acidity to cut the sweetness of the dried fruit. Cake is great on day 1, better on day 2, even better on day 3.
My daughter and I made your Dessert Person Fruitcake last year, and it was truly an experience in cake making and eating. I lovingly referred to the fruitcakes as my drinking buddies from October to December 😊! However, I’m so excited to try this quicker version with all the love and flavor but less time commitment and, maybe, less drinking. ❤
Viva fruitcake! I made mine a month ago and it smells divine and has a lovely sweet syrupy feel from all the booze I’ve fed it with!
How often and how much booze do you apply at a time? Thx
Nod to citron, lemon and orange peel…amazing and hard to find in the US of late.
Claire is such a great teacher!
That glaze on the shiny cake……..looks delicious!
Loved watching you make this incredibly delicious cake Claire, will make it for my family this Christmas, thank you!
Brilliant recipe - at less than 2 minutes in! Most recipes are actually raisin cake with tons of sugar. Wesson oil used to have a recipe on their label, and they use candied fruits including pineapple, and dried figs and walnuts - pretty good, and served as cupcakes. Same with Stollen - a good German recipe has a variety of fruits, plus hazelnuts.
This recipe is a keeper! Thank you Claire, your style of instruction is so clear and easy to follow. One of the best fruitcakes I've had and I made it, thanks to you! Now I need to see if you have any pie crust videos....that is a feat not yet conquered for me. Happy New Year!❤🎊🎉
*Mr. Claire cracked me tf up
The ease of this recipe makes me want to actually attempt fruitcake! Claire is such a great teacher and her recipes are always perfectly balanced❤️
Same here & my mom loves fruitcake, so I might make it for her.
I just love this video. Watching Claire cooking the recipe of fruitcake, which is very similar to the recipe that in Chile his name is "Pan de pascua" which is traditional to make for Christmas and coincidentally my mom was baking too ❤️
C-L-A-I-R-E!!!!!!!! LOVE THIS!!!!
Very thorough explanation! Thanks! Looks like a GREAT recipe!
My moms recipe was similar except she soaked dates and rasins and it had brown suger .... love it
I made fruitcake in my younger years. This year I tried sticky toffee pudding. It only used pitted dates. 2 hours and I like it better than the taste of fruitcake . I used a pie plate for the batter.
Candied citrus peel is easy to make. Recipes are hither, thither and yon on the web and in older cookbooks
It's good for christmas~My children might like this. Thank you^^
My favourite take on a fruit cake is panettone!
So amazing to see the Queen of Baking at work!!!
claire. claire's mom. i love everything about this video.
My mom loved this cake. Thank you 😊
I really love this recipe. It delivers 🙌 👏
This was beautifully made. Superb.
I would love to see Stollen next!!! 😋
I'm making my second ever fruitcake this year and I did wonder if a bundt pan would help. Now I know. Thank you Claire!
Awww Claire, this looks absolutely delicious! Can’t wait to make it and make a homemade vanilla custard to go with it! 💛
Thank you so much 😊❤❤❤🙏
I love fruitcake!!!!
I have a preCOVID fruitcake sitting in the fridge. I doused the cheesecloth with rum and\or brandy. No mold last time I took a peek.
Can’t wait to try this!
I was hoping to see this! I hope there are no wonderful tips I really could have used a month ago.. 😄
I love the idea of making it in a bundt! Looks lovely.
My great grandparents played canasta all the time. I never learned how to play
Looks tasty. I’ve made Dorie Greenspan’s Figgy Pudding for several years and it’s delicious.
Half of my family is from Guyana and would have a conniption at the idea of a one day fruit cake - I have a cousin who saved the top layer of her wedding cake for 27 years - but I think this looks delicious! 😅
Wow 27 years that's crazy ! My mom don't even have her wedding pictures anymore. She just doesn't care 😅😅
I make fruitcake every year. It's what you put in it that makes or breaks it. What will break it is using so-called "candied" fruit. Just don't do it. Use actual, dried fruit as Claire does.
I will say, as sacrilegious as it may be, I use maraschino cherries in mine. It's delicious and I don't care how fake or bad they are for you. They taste good, unlike citron and weird "candied" fruit. 😊
My family recipe uses just sultanas, pecans and grand marnier.
The regional variation where I live it to use jujubes/gumdrops instead of candied fruit.
You do you. ✌️🙂
Candied fruit doesn’t even taste like fruit. This must actually be delicious with all that rum soaked fresh fruit flavor.
@@kvdjopfdj5302
Degueulasse
@@eugenesedita jujubes are ok it’s the gum drops that trouble me
Fruit cakes are amazing. I do 3 different ones every year and they are always a hit. Also, word got out last year and I ended up baking and selling 13 more cakes. It all depends on the quality of fruit. Thanks for this one, might have to add a 4th cake to the Christmas rep. (PS is the recipe in one of the cookbooks?)
oh wow thats nice! could you share what three different ones you make? I thought the cake was only one type?
@@rutgenesis I always do Nigel Slaters fruit cake from his Christmas book. An old fashioned cherry topped fruit cake. And a Murrumbidgee fruit cake, which is quite different from the norm. I think you could google the recipes.
I’ve always wanted to make a fruitcake since I usually hate the ones that are sold in grocery stores or bakeries, so I decided to try this recipe… By far, this is the best tasting fruitcake I have ever had!!! I think I will make another one to finish off the leftover ingredients I still have❤… Thank you!!!
Thank you Claire, I have sampled many fruitcakes and followed many recipes, but looking at the slice of this cake I can see that it will be perfect for me, and you used fruit I love and spices also.NO CINNAMON, I make my own orange and lemon candied peel very easy, the store bought product is foul...
I love Fruit Cake
The "Mr. Claire" annotation took me out! LOVED THIS!
She thinks about things I would never think of, and she makes it make sense.
Looks yummmmm Claire - I truly love fruitcake.
I've been looking around for a fruitcake recipe and when I saw Claire had posted one, I knew it was the one for me! I'm really excited to make this. I already spent $8 on dried cherries. 😂 Happy Holidays, all!
I can't wait to try this but I didn't expect the ingredients to be that expensive... Cost me around $100 and I didn't even get nice aged rum because that would've been an extra $25. Hope it's all worth it and that my father will be happy with it though! With his mother's passing, there's no one to make him his annual fruitcake anymore and, no disrepect to her memory, I'm pretty sure this is going to be even better.
Don't delay! Trust me, it's worth it! I made it New Year's Day and it turned out terrific. Next time I will take Claire's advice and substitute one of the fruit selections. I'll sub out prunes for dates.
All jokes aside from the fruit cake I actually love them. I usually wound up eating them all after the holidays, which wasn't much left afterwards. We always got the one pound fruit cakes.
Oh, por Dios!!! Qué delicia! I don’t really like fruit cake, but the way you look at it just before eating it just makes me want to make it myself and give it another chance!!! ❤
Great video and recipe. I am surprised Claire didn't add that you can "age" this fruitcake . I'm sure it would only get better .Holiday time is busy and stressful . Making fruitcake ahead of the season is a good idea .
Um, I am so going to make these. Thank you!!! 🖤🖤🖤
Dessert Person's fruitcake be like, "I don't know her"-
Yummy!
I've never been more invested in a fruitcake in my life.
Felix is a very cute kitty !!
Going to try this! Tried it and It took longer than the 1.10 or 1.20 mins to bake, as specified in he recipe. It’s a great recipe and the cake is excellent!
It's gorgeous and fruitcake is delicious. My dad made one 6 months ahead and it drank bottles of rum! Yummy.
Sauci, Sauci, Sauci. She's my Queen.
I only just saw this and Christmas 2023 is already behind us! I'm so making it in Easter 2024! One question Claire, is it difficult to make almond paste at home? I don't think I have seen it in stores here in Hong Kong.
There was always store bought fruit cake at our local bank when I was growing up and it was AWFUL. But this looks amazing!!
Claire! There is totally a lifetime movie called Baking Spirits Bright where they try to rebrand fruitcake!!!
I have all the ingredients sitting on my counter. I'll start soaking the fruit tomorrow. I haven't been this excited about cooking anything in a long time! I just know it will be a huge hit and look like a million bucks. One question for those more experienced than me - Claire says that you can make this up to a week in advance and keep it at room temperature. But you would hold off putting the icing on until the day of serving, right? Or can you put the icing on early?
MMMMMMMMM 😋 I'm so making this!!!!
Excellent presentation! And you wear an Apron!!
no raisins made me happy
Yes yes yes
A fruitcake has never looked so good. 🤤🤤🤤
I 💖 fruitcake / Claire / NYT Cooking. I wonder how this will be in a muffin tin?
is there a substitute for Almond Paste?
i cant seems to get it..