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!
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 😭😭😭
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.
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!
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.
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!
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.
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.
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 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.
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.
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!!!
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.
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.
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
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 😭❤
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.
Yes. I've been reading lots of recipes from everywhere for fruitcake to compare & contrast. Almond paste was a surprise. Good to hear what it does, thank you.
Just finished icing mine. 🥰 I am on cloud nine waiting to taste it. Xmas Eve day update: everyone is in love with it, including myself. We defied the fruitcake reputation! I soaked the fruit in dark rum and OJ, but I fed the cake brandy after it baked. Had a tiny sliver at every breakfast for the past week, it's just lovely.
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!❤🎊🎉
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.
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. ❤
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!
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.
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 ❤️
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'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 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.
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!!!
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.
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.
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!!! ❤
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?)
@@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 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?
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.
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 .
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.
Thank you for sharing, this was really helpful. Please we don't access to almond paste in my country, so how can I substitute it for brown sugar? ( what's the measurement of brown sugar to use)
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! 😅
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!
Why is it ok to dab rum but brush apricot? I thought you had stated brushing could result in crumbs and bristles in the cake. How do you prevent the crumbs and bristles?
What would be a good N/A substitute for the final rum? The first step would have the alcohol (mostly) cooked out but I wouldn’t want the uncooked rum in a cake that might be eaten by kids.
My kids ate my rum/brandy soaked fruitcakes and never came to harm or became alcohol abusers. The alcohol evaporates and leaves just the flavor behind.
I'm not worried about my kiddos eating it but I do have a couple of family members who are sober and an N/A option would be great. I wonder if the newer zero proof alcohols might work? (Ritual is one I know of but there are many.)
Looks so delicious! Could almond flour be substituted here since it’s a pretty dense cake already?? I have a loved one with celiacs disease who would love this cake!
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!
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.
Pain shared is pain divided, but joy shared is joy multiplied. ❤
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!!
Do you use butter or oil? And do you soak your fruits month in advance or just a day or so?
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!
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.
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. 😉😉
How cute was Claire’s mom!! She had no time to waste she was in the middle of playing cards😂
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!
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.
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.
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.
It's such a pleasure to watch Claire. She knows her stuff.
Rehydrating your raisins in alcohol is also the trick to amazing bran muffins. I soak my currants in sherry before adding to the batter.
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 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.
Claires articulate explanations are very very helpful
That thing is a work of art. I can smell it through the screen.
Love the shinyness and the snow look! X)
Always have, always will love fruit cake
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!!!!
@@lisabishop133 not going to happen the booze evaporates off the cake unless you douse it right when eating it
Our family loves fruit cake.
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
Made it! With Calvados. It is lovely. Thank you.
Excellent, perfect instructional video for a great fruitcake
We love a Sauci cameo!
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.
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
😂
Who says fruitcakes were gone? I’ve always been here!
Underrated comment! 😂
Very thorough explanation! Thanks! Looks like a GREAT recipe!
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 😭❤
Claire is such a great teacher!
I love fruitcake!! My recipe calls to begin soaking the fruits and nuts in…July.
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.
Yes. I've been reading lots of recipes from everywhere for fruitcake to compare & contrast. Almond paste was a surprise. Good to hear what it does, thank you.
Just finished icing mine. 🥰 I am on cloud nine waiting to taste it.
Xmas Eve day update: everyone is in love with it, including myself. We defied the fruitcake reputation! I soaked the fruit in dark rum and OJ, but I fed the cake brandy after it baked. Had a tiny sliver at every breakfast for the past week, it's just lovely.
My mom loved this cake. Thank you 😊
C-L-A-I-R-E!!!!!!!! LOVE THIS!!!!
claire. claire's mom. i love everything about this video.
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!❤🎊🎉
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.
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. ❤
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! 😉
Loved watching you make this incredibly delicious cake Claire, will make it for my family this Christmas, thank you!
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 ❤️
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.
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
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
That glaze on the shiny cake……..looks delicious!
I love fruit cake.
Candied citrus peel is easy to make. Recipes are hither, thither and yon on the web and in older cookbooks
So amazing to see the Queen of Baking at work!!!
It's good for christmas~My children might like this. Thank you^^
This was beautifully made. Superb.
Claire, thanks for all these great vids! How did the two year old fruit cake taste?
My moms recipe was similar except she soaked dates and rasins and it had brown suger .... love it
*Mr. Claire cracked me tf up
Looks tasty. I’ve made Dorie Greenspan’s Figgy Pudding for several years and it’s delicious.
I really love this recipe. It delivers 🙌 👏
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...
My favourite take on a fruit cake is panettone!
Awww Claire, this looks absolutely delicious! Can’t wait to make it and make a homemade vanilla custard to go with it! 💛
I love fruitcake!!!!
Harris really knows how to give compliments
Thank you so much 😊❤❤❤🙏
The "Mr. Claire" annotation took me out! LOVED THIS!
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 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.
I love Fruit Cake
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!!!
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.
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!
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
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!!! ❤
She thinks about things I would never think of, and she makes it make sense.
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 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?
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.
Looks yummmmm Claire - I truly love fruitcake.
Um, I am so going to make these. Thank you!!! 🖤🖤🖤
Sauci, Sauci, Sauci. She's my Queen.
I would love to see Stollen next!!! 😋
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 .
Yummy!
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.
I've never been more invested in a fruitcake in my life.
Thank you for sharing, this was really helpful. Please we don't access to almond paste in my country, so how can I substitute it for brown sugar? ( what's the measurement of brown sugar to use)
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 😅😅
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!
is there a substitute for Almond Paste?
i cant seems to get it..
Nod to citron, lemon and orange peel…amazing and hard to find in the US of late.
I can find them everywhere they are so easy to find its insane.
Yes yes yes
Felix is a very cute kitty !!
Why is it ok to dab rum but brush apricot? I thought you had stated brushing could result in crumbs and bristles in the cake. How do you prevent the crumbs and bristles?
What would be a good N/A substitute for the final rum? The first step would have the alcohol (mostly) cooked out but I wouldn’t want the uncooked rum in a cake that might be eaten by kids.
I think gently boil the rum for 10-15 minutes to evaporate the alcohol.
Also there’s so little alcohol in the whole cake it couldn’t possibly make a problem. I mean sprayed on? No problemo.
My kids ate my rum/brandy soaked fruitcakes and never came to harm or became alcohol abusers. The alcohol evaporates and leaves just the flavor behind.
I'm not worried about my kiddos eating it but I do have a couple of family members who are sober and an N/A option would be great. I wonder if the newer zero proof alcohols might work? (Ritual is one I know of but there are many.)
I'm bringing fruitcake back this year!
Looks so delicious! Could almond flour be substituted here since it’s a pretty dense cake already?? I have a loved one with celiacs disease who would love this cake!
MMMMMMMMM 😋 I'm so making this!!!!
My great grandparents played canasta all the time. I never learned how to play
what if you cant find the almond paste? what can you replace it with?