Fruitcake That Doesn't Suck - Ultimate Food Geek & Friends
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- Опубликовано: 11 дек 2020
- Ben Starr, the Ultimate Food Geek, rescues you from the scourge of that most wretched of holiday abominations...the dreaded Fruitcake. Together with friends Chip & Jenni, he reinvents this foul, nefarious offense to the palate in a format that is not only palatable, but delightful!
All my favorite kitchen toys: kit.co/UltimateFoodGeek/my-ki...
The kitchen scale I used both at my restaurant and at home: amzn.to/37ulRIw (You can spend less on a kitchen scale, but this one is perpetually accurate, easy to clean, and doesn't take weird batteries.)
Precut parchment liners -
8" rounds for cake pans: amzn.to/3qwGooI
9" rounds for cake pans: amzn.to/2VETG4n
In a large saucepan, add:
1 pound (454g) dried fruit (in the video I use equal weights golden raisins, cranberries, sour cherries, and figs, but ANY combo of dried fruits will work, chop up fruits that are larger than a raisin)
5.7oz (162g or 1/2 cup) molasses (the 3.7oz in the video is incorrect)
1 Tbsp instant coffee
2 sticks (8oz or 227g) unsalted butter
1 cup (8 fl oz or 237mL) booze (whiskey, bourbon, brandy, rum, Port, Marsala, red wine, dark beer, etc....or use any fruit juice)
Bring to a simmer. Reduce heat and simmer gently for 5 minutes. Remove from heat and cool for at least 1 hour until room temp, or overnight, covered.
Into the pot, add:
2 eggs
4.1oz (116g or 1/2 cup) buttermilk (sub milk in a pinch, but it's not as good)
4oz (113g or 1/2 cup) white sugar
2 tsp vanilla
zest of 1 orange and 1 lemon
3oz (85g or about 1 cup) toasted, crushed nuts (optional)
Stir until complete incorporated. In a separate bowl, combine:
8oz (227g or 1 2/3 c) all purpose flour
1 tsp baking powder
1 tsp kosher salt (or 1/2 tsp fine or table salt)
1 tsp each cinnamon, ginger, cardamom
1/2 tsp each clove and nutmeg
Stir until well mixed, then add to pot with wet ingredients and stir until fully mixed. Scrape into a greased baking sheet lined with parchment.
(Recipe bakes well in a deep 8" cake pan, a standard 9" cake round, or multiple mini loaf pans. I highly recommend lining the bottom of ANY baking vessel with parchment, in addition to greasing the sides.)
Bake on the center rack of a preheated 320F (160C) oven. For round cakes, check at 75 mins. For smaller loaf pans, check at 45 mins. Bake until a toothpick inserted into the center comes out clean, or the top springs back when gently pressed.
Cool fully in pan, then remove and rest 24 hours before serving.
(NOTE: I am an Amazon associate and if you buy something from one of my links, I may get a few cents. Thankya!!) 
Хобби
Found your Sourdough videos earlier this evening, watched 5 or 6 of them and was enthralled with the simplicity vs. the other stuff out there. Then I saw the side bar for fruit cake, I love fruitcake, good fruitcake not green cherry fruitcake that's basically the bottom rung. So, I got rid of two others and subed on your channel. Thank you. I appreciate your ability to speak intelligently about the why's and how come's, one of the best cooking channels I've seen.
I’m with chip on this one, fruitcake is the bomb! Awesome channel, ya got yourself a new sub
My uncle makes a great fruitcake. It's pretty simple. You don't use the candied fruit and you soak the thing for ages in rum. It's still dense, but it's very moist and delicious.
Really, the awful candied fruit is the real problem.
A winner. I'm making this one. I'll probably chop up some dates to add to the mix.
I just ran across your channel, and I’m in a quest to watch every video🤣 Love Love Love🩵
This was worth watching to learn how to make buttermilk. I discovered good white homemade fruitcake years ago and the more ginger the better.
I have an entire video dedicated to buttermilk! Give it a watch, you'll learn some cool stuff.
@@ultimatefoodgeek It's a keeper. Your biscuit one too. Pat them out, from one Southerner to another. ☺️
I'm so glad I found your channel! I think I've read every one of your MC recaps twice, plus many of your other posts. You're an encyclopedia of food knowledge! Looking forward to going through your channel and watching everything!
This is an excellent recipe. Thank you Ben!
I wish I was your neighbor.
I will have to visit Dallas after the holidays. It only 177 miles from me. It will be a nice drive.
I have to try this fruit cake.
Spatula City!! Love!
I made this cake yesterday, it’s soooo nice. Shared 1/4 with my neighbors who ate it all in 1 sitting, way to rich😊.
I started thinking how I could change the fruit, nuts & spices to create different flavors for gifts next season, the possibilities are endless. This was a fun, easy recipe, thank you
This was great, thank you.
Great seeing you all enjoying yourselves 😄. And I will give this a try 👍🏻
Made it, and mjamm! Last gluck of Metaxa well spend 😊
Greetings from Portsmouth UK, love your videos Ben. More like this one please loved seeing your friends bake a cake too. We bake a similar one here called a Dundee cake where we put the nuts on the top but yours sounds more tasty and definitely a must to bake. Have a great Christmas everyone. cheers.
Winco IS amazing!
I have people standing in line for my fruitcake, sir. I don't know of what you speak, unless it is Claxton fruitcake.
WinCo is the best! We moved away from ours and it's now 3 hours away. I miss it so much!
Thank you for including options for alcohol free households.
Spatula city. We sell spatulas. And that's all.
Can I use half and half to add to my buttermilk?
I hate nuts in baked goods too!
If you make your own buttermilk make sure the milk is not ultra pasteurized? Ultra pasteurized milk will not coagulate to make yogurt, cheese, etc. I'm guessing it wil not thicken for buttermilk.
It will! I've never had a milk not thicken on me for buttermilk, and virtually all the milk sold here in Dallas is UP/UHT
I culture buttermilk all the time, also make fresh paneer, and all i can get is the ultra pasteurized milk and it never fails
That's what I use to make my homemade yoghurt all the time and it sets happily every time. It is FAR better than fresh/ regularly pasteurized milk for this.
@@ultimatefoodgeek I don't know how. I used to make yogurt and then it stopped thickening. That's when I realized it was the Ultra pasteurized. I can't even make it anymore with the pasteurizd milk our stores sell. Heating milk to a certain temperature changes the proteins and they won't coagulate, although UHP heavy cream does make nice thich creamy sour cream.
American versions of fruit cake is disgusting. But traditional English Christmas cake (“fruit cake”) is delicious!
This cake is based on your Christmas cake!
they don't have the proper varieties of dried grapes so it doesn't work right.
There is nothing extra special about this technique. Here in Australia we call it Boiled fruit cake and teach it in school cooking classes. This is just varying the ingredients in the same technique. Regular fruit cake is better here as we have several better grape varieties that form the basis of the fruit, although other fruits and/or other additives are added as determined by the cook eg slivered or flaked blanched almond and dried apricot (Aussie sultanas look like golden raisins, but have softer skin and milder flavour and are better all round; and we also use currents -
Thank you for this recipe!!! I like the idea of fruit cake but can never get past the high fructose corn syrup, artificial junk and "fake" fruit and, yes, those nasty green/clearish cherries! 🤢
I've been looking for a good recipe, but they all say "add your choice of candied fruit", no!
Kind of the wrong season, but I'm looking forward to trying this 😄
This guy is nuts if he thinks nuts become soggy in baked goods. 🙄
The only thing that's nuts here is your tolerance for soggy nuts!
Is a special pot/pan needed to use the induction burner?
Induction burners cook by magnetism, so it only works with pots that include magnetic metals. This means aluminum (light/cheap) pots do NOT work. Solid copper pots also do not work. Most clad-type cookware does, as well as cast iron. You can also simple put a cast iron skillet on the burner, and put your aluminum or copper pots on top of that...the cast iron will act like a burner and transfer the heat to the non-magnetic pot. They also sell little metal burner irons specifically for using induction-incompatible pots with an induction burner.
@@ultimatefoodgeek thank you
Afraid to say but I'm the oddball that loves fruitcake& buys myself a claxton ea yr-But yours is real&sounds yummy-it's not so$$- bit time consuming& but wonderfully back to Victorian days&I will bake me one in a few months(it's june&hot!)
Fruit cake is awesome. If you leave the stupid booze out of it. I make a white fruit cake useing white grape juice instead of the booze. It is awesome
I use Apple juice and it is great too
Hey toy man, have you bought the new Vitamix food processor yet????? OMG, it is amazing and you must find a way to sell it on my Amazon kitchen toy site I bought it on Amazon but unfortunately it didn't ship to Mexico but my girlfriend brought it down. The new Vitamix food processor is like no other it is most amazing fast fast fast with no lugging whatsoever. Now, you may have it on your site I didn't make it all the way through, I got to the food dehydrator and now I am comparing, hahahahahaha. The one you have is it totally BPA free, someone implied it is not just the part of the tray the food sits on, the rest of the plastic is full of BPA which when heated leaches, what is your take?
I haven't checked it out, I didn't even know it existed! I'll have to do some reading.
The BPA issue could take up several books. BPA is EVERYWHERE, even in the air we breathe. It's impossible to avoid it. And even in the newer BPA-free materials, there's some speculation that an equally-dangerous compound exists...we just haven't researched it as much as we've researched BPA. I decided years ago that it was futile to spend money, time, and stress trying to escape BPA. (I'd have to move to an uninhabited island and produce 100% of my food from my land.) If I could afford a stainless steel dehydrator, I would. Until then, I assume ALL plastic dehydrators leach BPA. (Just like virtually everything our food is packaged in at the grocery store.) I use the lowest heat setting that's safe for the application I'm using.
@@ultimatefoodgeek Good answer, hahahahahaha, thinking about it you are right. But I did not know it was in the air we breathe, ugh!
Are u gay Ben? I think you kinda cute 😊
I am!
@@ultimatefoodgeek i love your energy !