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
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 😂
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!
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. .
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.
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.
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.
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.
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."
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 😊
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.
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!!! ❤️🎄❤️
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.
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. ❤️
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!
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.
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.
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.
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.
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).
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.
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!
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. 😊😊😊😊
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.
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!!
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🤷♀️🎄⭐️✨
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.
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'.]
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.
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 😂
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.
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
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.
I abhor fruit cake. All fruit and no cake. However, as I am a nut for nuts, Eva’s recipe look awesome. PS - in Spanish the z is pronounced like an s. Since Italian is similar, Harper, I think Eva is trying to get you to pronounce the z as an s.
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.
Love your channel makes me smile plis i miss fruite cake since moving to America most don't have good taste in America shameful since this is supposedly the melting pot
I would suggest not using candied cherries which are tasteless and full of toxic colorants. Candied qumquats or squares of citrus fruit or walnut halves.
Io ne ho qualcuno più di te e tra l’altro vivo anche qui in Germania (visto che nel Trentino Alto Adige diverse cose appartengono al mondo germanico), ma non ho mai sentito nominare questo “Zelten”. Termine che se proviamo a tradurlo in italiano viene fuori qualcosa come …..campeggiare, andare in campeggio. 😊
@aris1956 io sono di roma e potrebbe starci ad esempio che la torta in questione fosse una specialità del nord e quindi poco popolare qui da noi ma da qui a definirla "torta italiana" tipica del natale ce ne passa, sono sicuro che se lo chiedi a 100 italiani ti risponderanno la stessa cosa almeno in 95, mi tengo largo perché una manciata di fenomeni che ti dicono che conoscono questa torta li trovi sempre
@@awesomesauce8678 Eva ha parlato di “torta italiana, tipica del Natale” ? Ma questo sarà forse valido per la regione e per la zona di provenienza, ma non possiamo dire questo per tutta l’Italia. Una cosa è un dolce tipico di una certa regione e in Italia anche se magari non li conosciamo, ce ne saranno nelle varie regioni o in determinate zone. Spesso non possiamo neanche parlare a livello regionale, perché magari un determinato prodotto può essere conosciuto in una determinata zona di una regione e completamente sconosciuto in altre zone della stessa regione. Abbiamo avuto vari esempi del genere, vedi ad esempio il canale in lingua inglese, dove girano per le varie zone d’Italia per far vedere quello che fanno le nonne italiane. Forse lo conosci, si chiama “Pasta Grannies”. PS: Qualche italiano su quel canale a volte scrive…. io sono della stessa regione di quella nonna, ma non conoscevo quel piatto o quella determinata specialità.
Male! Perché esiste ed è buonissima. Basta andare in Trentino-AltoAdige .Del resto in ogni regione italiana si fanno delle buonissime torte di frutta secca per Natale e sono tutte torte diverse.
OK 'arper, this Stained Glass Fruitcake recipe is from our beloved home state o' Maine: 1 cup of sugar (I use demerara) 1 cup of flour 4 eggs 1 teaspoon of baking powder 1 tablespoon of vanilla 1/2 lb of red candied cherries 1/2 lb of green candied cherries 1/2 lb of candied pineapple 1/2 lb of pecan halves 1//2 lb of brazil nuts 21 ounces of dates (chopped and pitted) handful of craisins and dried cherries Preheat oven to 325 Beat together the eggs, sugar and vanilla and set aside Combine the flour and baking powder and set aside Combine fruits and nuts in a huge bow and sift flour over them and mix very well to thoroughly coat them Add the egg mixture and stir well...this will give you a workout at it's very thick Spray whatever containers you're going to bake this in well and scoop the batter in making sure to pack the entire container especially the corners. I used smaller aluminum loaf pans which would give me 6 per batch and were also the containers that I'd be gifting people. Bake for an hour - they'll look dark brown, almost burned but, as Eva said "trust the process" Take them out and let them cool for about 30 min then turn the cakes out of the containers and let them air dry for 4 to 6 hours Enjoy...I used to make these every year for friends and around August, I'd start getting the emails of "...am I still on the fruitcake list this year?"
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.
In the beginning of the video she pronounces it as a "TS" sound, later as a "DS"😊 those are the 2 different sounds the letter Z may have in Italian: TS or DS, I don't know the correct pronunciation of this cake's name...
The "correct" pronunciation is germanic : [tselten], from tents, like in camping-tents, cuz it was a long-lasting, survival "preserve" of fruit and nuts, and pick-me up liquor, for the harsh winter months, until new crops and harvesting would provide fresh products again, in spring 😊! As well, dry fruit and nuts, cooked together, preserve each other with sugar and oil, and are the seasonal diet, to face short days and bitter cold, at a time where buying sugar and oil was a rich-people's privilege. So all these are traditional sophistications of "cucina povera"! Happy holidays from Paris
I like your show a lot and I like Itly, still I find it rather offensive to call an occupied part of my country "Northern Italy" - even if the occupation has been for more than 100 years.
Zelten? Could it be that the word 'zelten' comes from the word Sultan? The dried fruit in the cake is in origine very Turkish, as in sultanas. These sultanas are dried seedless grapes. These seedless grapes / sultanas used to be imported from Turkey. In fact, these dried fruits are still imported from Turkey. Ottoman Empire cuisine! Rsvp.
What has your fruitcake experience been like? Tried 'em? Liked 'em? Hated 'em? Let us know!
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
Reminds me of my childhood, my mother always made it. I love it.
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 😂
Panforte is more or less the (better) Italian version of fruitcake. I’ve made it a few times. Always a hit.
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!
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. .
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.
That is how Great Grandma made hers!
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.
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.
Sounds absolutely amazing!
Made double batch of “Clear Creek Brandy Fruitcake” with my sister this year. It is delicious. Will try Eva’s suggestions next holiday season
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.
Huh Scottish and (NORTHERN)Irish ARE British.
@@tichtran664 Right you are! 🤯 Thank you for the correction! I hope that my edit corrects my mistake.
@@avivat3010 Well let just say that the British FIGHT AMONG each other. LOL 😂
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."
Isn't it the word proving?
I've only heard proofing before, but Google tells me they're both correct.
I am Italian but ... never heard it before your video. And it looks pretty good. Thank u so much
you guys should watch Max Miller's video on fruitcake and why it's so maligned today
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 😊
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.
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!!! ❤️🎄❤️
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.
I had a friend years ago, a nurse, who every Christmas wore a lapel pin:
Get Even.
Give Fruitcake.
🤣
Thanks for the recipe. Merry Christmas guys.
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
Now that sounds like a Delicious Fruit Cake
Happy Holidays to you 'arper and Eva!!!
Lord Zelton....lol....you're a cheeky prankster Harper..😅😅 i love your interjections of humour throughout the vids.😅
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. ❤️
You said to use Cumin but I think you meant Caraway
Ps- I love your videos!
Pps- just got your cookbook!
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!
I think of a Fruitcake as a 1960’s - 70’s hold over…always store bought never homemade…dry & not missed 😎
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.
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.
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.
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.
Forget it, Harper, Ava left you in the dust. Merry Christmas
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).
The second Zelten looks even better than the first!!! I need to try making it.
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.
Love love love this show! Eva is amazing so is Harper!
I’ve been making Alton Browns fruit cake for a number of years. It’s delicious, but I’m excited to try this one !
Fruit cakes are the hardest ones to be made properly and fully enjoyable. Well done.
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!
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. 😊😊😊😊
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.
I often make stollen - seems very similar!
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.
You can sub them out for dried cherries and fresh lemon/orange zest.
I love fruit cake , it must be rich , dark and moist ❤❤❤
Actually Austrians are living in that region called Trentino Alto_Adige...hence the name of the cake 😉
With Christmas Eve around the corner does Eva prepare the 7 fish Christmas Eve dinner including baccala and smelts?
Fun fact: Zelten is the german word for camping, and i would totally take one of these with me :D
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!!
Haha don't you look Christmasy....❤❤🎉🎉😂 compliments of the season everyone
I’m going to try this one also. Without nuts.
Nice Shirt!
Eva is finally wearing her wedding ring. 😊
When fruit cake is made right, it is delicious. I have a least one good fruit cake. MERRY CHRISTMAS
What are you talking about? Fruitcakes of many sorts are popular all over the world.
Look up the recipe for Irish Christmas cake. We’re Irish and I make them, without nuts.
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🤷♀️🎄⭐️✨
Ciao ! If I understand correctly, since I am Italian and don't speak English, your neighbors are all disappeared ? 😊
@@aris1956no. We had many Canadians that have left and so the neighborhood changed
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.
11:36 At this moment we were already waiting since yesterday ! 😉😀
I'd eat cake off the floor and I'm not the only one.
It's safe if you pick it up in 7 seconds. I'm just saying.🍰
It depends on how clean or dirty the floor is.
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'.]
Zelten ( in German) translates to tent camping 😂
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.
Yes I still needed to watch the second part 🤣
These look good. I actually like fruit cake. But I like the ones made with more dried fruit, less candied fruit.
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 😂
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.
I love the MS Paint Lord Zelten.
The hat is from Santa by the shirt is from Freddy! 😄
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
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!
I love fruitcake!
Fruitcake is really good, just make sure to get a good one, Collin Street Bakery is the best I've had
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!
"Lord Zelten" lmao!
you guys should do a usa fruit cake taste test
I love fruitcake!!
I love plum cake
There are 3-4 companies out there that make excellent fruitcakes. I think most are from monistaries.
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.
The quality fruit cakes are so good. They are expensive and are very high in calories. That's why avoid buying one.
I abhor fruit cake. All fruit and no cake. However, as I am a nut for nuts, Eva’s recipe look awesome.
PS - in Spanish the z is pronounced like an s. Since Italian is similar, Harper, I think Eva is trying to get you to pronounce the z as an s.
Rum Cake I call.
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.
Love your channel makes me smile plis i miss fruite cake since moving to America most don't have good taste in America shameful since this is supposedly the melting pot
Grew up with this and much better than fruit cake
I wanna see that green cake thing you showed first.
I would suggest not using candied cherries which are tasteless and full of toxic colorants. Candied qumquats or squares of citrus fruit or walnut halves.
Sono italiano, ho 45 anni, non ho mai visto o sentito parlare di questa torta, mai mai mai 😂
Io ne ho qualcuno più di te e tra l’altro vivo anche qui in Germania (visto che nel Trentino Alto Adige diverse cose appartengono al mondo germanico), ma non ho mai sentito nominare questo “Zelten”. Termine che se proviamo a tradurlo in italiano viene fuori qualcosa come …..campeggiare, andare in campeggio. 😊
@aris1956 io sono di roma e potrebbe starci ad esempio che la torta in questione fosse una specialità del nord e quindi poco popolare qui da noi ma da qui a definirla "torta italiana" tipica del natale ce ne passa, sono sicuro che se lo chiedi a 100 italiani ti risponderanno la stessa cosa almeno in 95, mi tengo largo perché una manciata di fenomeni che ti dicono che conoscono questa torta li trovi sempre
@@awesomesauce8678 Eva ha parlato di “torta italiana, tipica del Natale” ? Ma questo sarà forse valido per la regione e per la zona di provenienza, ma non possiamo dire questo per tutta l’Italia. Una cosa è un dolce tipico di una certa regione e in Italia anche se magari non li conosciamo, ce ne saranno nelle varie regioni o in determinate zone. Spesso non possiamo neanche parlare a livello regionale, perché magari un determinato prodotto può essere conosciuto in una determinata zona di una regione e completamente sconosciuto in altre zone della stessa regione. Abbiamo avuto vari esempi del genere, vedi ad esempio il canale in lingua inglese, dove girano per le varie zone d’Italia per far vedere quello che fanno le nonne italiane. Forse lo conosci, si chiama “Pasta Grannies”.
PS: Qualche italiano su quel canale a volte scrive…. io sono della stessa regione di quella nonna, ma non conoscevo quel piatto o quella determinata specialità.
Male! Perché esiste ed è buonissima. Basta andare in Trentino-AltoAdige .Del resto in ogni regione italiana si fanno delle buonissime torte di frutta secca per Natale e sono tutte torte diverse.
@@aris1956 bastava fare attenzione e guardare la miniatura del video invece di partire in quarta con la vena tappata a fare l' internet warrior
OK 'arper, this Stained Glass Fruitcake recipe is from our beloved home state o' Maine:
1 cup of sugar (I use demerara)
1 cup of flour
4 eggs
1 teaspoon of baking powder
1 tablespoon of vanilla
1/2 lb of red candied cherries
1/2 lb of green candied cherries
1/2 lb of candied pineapple
1/2 lb of pecan halves
1//2 lb of brazil nuts
21 ounces of dates (chopped and pitted)
handful of craisins and dried cherries
Preheat oven to 325
Beat together the eggs, sugar and vanilla and set aside
Combine the flour and baking powder and set aside
Combine fruits and nuts in a huge bow and sift flour over them and mix very well to thoroughly coat them
Add the egg mixture and stir well...this will give you a workout at it's very thick
Spray whatever containers you're going to bake this in well and scoop the batter in making sure to pack the entire container especially the corners. I used smaller aluminum loaf pans which would give me 6 per batch and were also the containers that I'd be gifting people.
Bake for an hour - they'll look dark brown, almost burned but, as Eva said "trust the process"
Take them out and let them cool for about 30 min then turn the cakes out of the containers and let them air dry for 4 to 6 hours
Enjoy...I used to make these every year for friends and around August, I'd start getting the emails of "...am I still on the fruitcake list this year?"
I am so looking forward to the video of fruitcake tastings! This sounds like one my family used to have
Nice, Another easily vegan-izable recipe! Zelten “bread” with your choice of syrup instead of honey.
Arper, how do you say "butterfingers" in Italian?
It
You have to like candied fruit 🙁
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.
it
I can't tell from my speakers... Is Eva pronouncing the Z in zelton as ts or simply an s? TSelton? or more like Selton?
In the beginning of the video she pronounces it as a "TS" sound, later as a "DS"😊 those are the 2 different sounds the letter Z may have in Italian: TS or DS, I don't know the correct pronunciation of this cake's name...
The "correct" pronunciation is germanic : [tselten], from tents, like in camping-tents, cuz it was a long-lasting, survival "preserve" of fruit and nuts, and pick-me up liquor, for the harsh winter months, until new crops and harvesting would provide fresh products again, in spring 😊! As well, dry fruit and nuts, cooked together, preserve each other with sugar and oil, and are the seasonal diet, to face short days and bitter cold, at a time where buying sugar and oil was a rich-people's privilege. So all these are traditional sophistications of "cucina povera"! Happy holidays from Paris
I like your show a lot and I like Itly, still I find it rather offensive to call an occupied part of my country "Northern Italy" - even if the occupation has been for more than 100 years.
Get USED to it. THAT region in northern Italy is NOW Italy.
Can we get your recipe with measurements.
Joking boy you are pritty clumsy at times.
Harper, try to pronounce Zelten with a TS, rather than a Z!!!!
Zelten? Could it be that the word 'zelten' comes from the word Sultan? The dried fruit in the cake is in origine very Turkish, as in sultanas. These sultanas are dried seedless grapes. These seedless grapes / sultanas used to be imported from Turkey. In fact, these dried fruits are still imported from Turkey. Ottoman Empire cuisine! Rsvp.
Yuck... Non mi piace!
I love fruitcake!