I've been patiently waiting for over a month to cut into and try a piece of this fruitcake. Today, my patience is finally being rewarded with this moist, buttery, delicious fruitcake. Firm and not at all soggy, the flavors are subtle yet pronounced, and each bite leaves you craving more. Come each November, count on me baking a few of these in anticipation of having a couple of slices on Christmas day. I believe I have found a new holiday tradition.
I've been watching you cook fo a long time. I love your style and how relax you sound. But most of all is how well you explaIn the reason why you do what you do behind everystep you make. Love to watch you cook. Best Regards. Pierre
Made this two months ago and only now got to try it! I think it's flawless. My other half says it's too alcoholic for her but I don't agree. In fact, I'm planning to keep it on a monthly feeding scheme and see how far I can take it. I'm up to 120ml of Grand Marnier so far. Anyway, for a fruitcake, I can't see how anyone can ask for more than this. Cheers.
Thank you for leaving feedback! If your other half thinks it is too alcoholic, then your plan is a good way to make sure you don't have to share it, eh? :)
G'day Chef. I gave my mum this recipe and she cooked it twice. Both times the top came out split. Nothing wrong with the flavours of course, but she wants the perfect top. The first time she used 3 x 70g eggs. She believes that the mixture being a bit too moist caused the split and the second time used 3 x 60g eggs. Can you confirm the size of the eggs, or anything else that might have caused the top to split? I regularly cook your vindaloo and garlic soup recipes. They are outstanding! Thank you.
The top splitting is most often due to an oven that doesn't have good air circulation -- but fear not! After you wrap it up, soak it gradually with Grand Marnier under refrigeration, that split top will repair itself and it will look perfect after 2-3 weeks.
Looks delicious! I know that these cakes are often given a couple of weeks to 'ripen', but what is the purpose of the periodic addition of Grand Marnier, as opposed to soaking it all in at the beginning? I can guess, but I'm just not sure.
If you pour it on all at once, you create a big wet spot that will be mush. If you do it a little at a time, it can gradually seep through the whole thing and the texture becomes firm (unlike when it is fresh and crumbly).
Yes, chef, it is the regular raisons I hate the most. The golden are very available here in the US. Odd but to me a completely different taste, at least to me. Somehow, I wouldn't be able not to add some craisons (dried cranberries). Are you feeling any better or worse? Much hope and love your way Chef.
I actually put in some of the cognac apricots from my new cocktail book in this (off camera). I wouldn't suggest cranberries, but it's your cake. I'm generally doing better. Some days are worse than others.
@@CookinginRussia Hell yes, love apricots. I was thinking about what I have. Kinda on a tight budget here, but we make do. Right? That is a sign of a good cook, IMHO, make do with what you have. I don't have access to a box of a hundred sheets of parchment paper but wax paper also works, if you are careful. Lots of prayers and well wishes to you, thanks for showing this, I doubt I can afford the Grand Manier, but whatever, it will still be ok. This is more of a method rather than a recipe. Thank you again chef.
Do you think, because of the alcohol and sugar content, this would be ok at room temperature for like 8-10 hours? I want to make this now so that I can have it ready for when I travel to see my family for the holiday around christmas time, but since I will have to fly with it it would have to be at room temperature for a while. Otherwise I guess I could freeze it beforehand, but I am guessing that might not be a great option (sometimes breads suffer in texture from freezing)? Thanks as always for a great recipe. Grew up with fruitcake at the family holiday parties so this was a welcome surprise!
Thanks for adding the video Chef. I cannot wait to try this one. I don't have Grand Marnier in my liquor collection and plan to buy a bottle. I do however have a bottle of Cointreau Can that be used instead?
@@johnel-badawi3511 - I received a fleeting message from you regarding the Almost Rum syrup. It is not just sugar syrup. It is a very high quality sweet molasses.
So, correct me if I’m wrong but a fruit cake is a cake with rehydrated fruits in liquor, baked in a molasses cake, then preserved by wrapping it in cloth and keep adding liquor. Could you do that with other seasonal fruits? Dehydrate strawberries and make a fruit cake with amaretto for spring or apples and bourbon for fall
I followed this recipe to a T and whilst the flavour is very delicious, I have two (minor) problems. One, my candied cherries sank to the bottom. It's possible that my eggs are on the larger side making the batter more liquid than intended. The nuts and raisins didn't sink as bad. Two, I'm guessing this is because of the brand of molasses I used, the cake turned out quite a bit darker than shown in the video. I just couldn't find the almost rum brand. Can you suggest another product?
There is both light and dark molasses. Sounds like you used a dark one, so go for a lighter one. As for the cherries, this sometimes happens if your kitchen is hot. Put the mixture with the cherries into the refrigerator for an hour first next time. Also, you can add a little more flour to the topping and it won't be a problem.
You can run it about 10 degrees hotter, but the cake won't come out so evenly cooked. By the way, my oven is currently gas, too -- that's not an issue.
I'm assuming this is not a restaurant recipe, since I've never seen fruit cake on a restaurant menu, and I can't really imagine them spending more than a week to let it sit and soak after baking it. Out of curiosity, is there such as a thing as a restaurant-style fruitcake, other than maybe one bought from a commercial baking house like (yuk) Sara Lee?
Actually, I have served this in a restaurant for a New Years, with the cakes having been started around this time of year. But it was an expensive restaurant and part of a fixed price meal that cost about US$150 in today's money. It was served with British "hard sauce" on the side. Fruitcake is served in the holiday season in some restaurants in Europe, but I've never seen it in the U.S. on any menu.
Made it three days ago. Opened it today to drizzle more Grand Marnier but the cheese cloth is quite damp and even the nylon bag feels moist. Is that normal? Should I wait longer? I only poured 60ml so far.
@@BravingTheOutDoors - It is important to let it cool completely first so that it isn't steaming up the bag with excess moisture. If you think that might have happened, leave it in the refrigerator with the plastic bag open for 3-4 days to help dry it out. Just be sure not to store a cut onion or some fish in the fridge at the same time!
Question: I don't have V4 just yet. In the written recipe in the beginning of the video you wrote 3 whole eggs but in the video you say egg yolks. Which is it?
@@CookinginRussia would it be an option to add addendum in your video description or as a pinned comment? Then you can caveat on your video that the viewers should look for additional texts in the description/comment section?
No. Thanksgiving is strictly an American thing, naturally. I have done holiday menu items in the past if you look at my older videos. Generally I try to do videos on dishes that have appeal year-round. This is a rare exception because I received several requests by email to show this one from Volume 4 of my cookbook series.
@@bobknight8412 - In Finland there are SO MANY holidays, it's crazy. In Russia, there's only really New Years, but they combine everything into that one day (presents, costumes, fireworks, family dinner, drinking toasts -- everything), then 10 days of vacation.
I've been patiently waiting for over a month to cut into and try a piece of this fruitcake. Today, my patience is finally being rewarded with this moist, buttery, delicious fruitcake. Firm and not at all soggy, the flavors are subtle yet pronounced, and each bite leaves you craving more. Come each November, count on me baking a few of these in anticipation of having a couple of slices on Christmas day. I believe I have found a new holiday tradition.
Thank you for leaving feedback!
I've been watching you cook fo a long time. I love your style and how relax you sound. But most of all is how well you explaIn the reason why you do what you do behind everystep you make. Love to watch you cook. Best Regards.
Pierre
Thank you!
I'm so making this.
Thank you, Greg! We love you! Happy holidays!
Same to you!
You were reading my mind.
I was just planning to make this for Christmas!!
Made this two months ago and only now got to try it!
I think it's flawless.
My other half says it's too alcoholic for her but I don't agree. In fact, I'm planning to keep it on a monthly feeding scheme and see how far I can take it.
I'm up to 120ml of Grand Marnier so far.
Anyway, for a fruitcake, I can't see how anyone can ask for more than this.
Cheers.
Thank you for leaving feedback! If your other half thinks it is too alcoholic, then your plan is a good way to make sure you don't have to share it, eh? :)
@@CookinginRussia gchh 🤔😆🤣
@@CookinginRussia gchh 🤔😆🤣
Just bought volume 4 and the new cocktail book.
Thank you!
G'day Chef. I gave my mum this recipe and she cooked it twice. Both times the top came out split. Nothing wrong with the flavours of course, but she wants the perfect top. The first time she used 3 x 70g eggs. She believes that the mixture being a bit too moist caused the split and the second time used 3 x 60g eggs. Can you confirm the size of the eggs, or anything else that might have caused the top to split?
I regularly cook your vindaloo and garlic soup recipes. They are outstanding! Thank you.
The top splitting is most often due to an oven that doesn't have good air circulation -- but fear not! After you wrap it up, soak it gradually with Grand Marnier under refrigeration, that split top will repair itself and it will look perfect after 2-3 weeks.
@@CookinginRussia Thanks Chef
Great recipe. should definitely try ❤ Like ❤ ❤
Looks delicious! I know that these cakes are often given a couple of weeks to 'ripen', but what is the purpose of the periodic addition of Grand Marnier, as opposed to soaking it all in at the beginning? I can guess, but I'm just not sure.
If you pour it on all at once, you create a big wet spot that will be mush. If you do it a little at a time, it can gradually seep through the whole thing and the texture becomes firm (unlike when it is fresh and crumbly).
Yes, chef, it is the regular raisons I hate the most. The golden are very available here in the US. Odd but to me a completely different taste, at least to me. Somehow, I wouldn't be able not to add some craisons (dried cranberries).
Are you feeling any better or worse? Much hope and love your way Chef.
I actually put in some of the cognac apricots from my new cocktail book in this (off camera). I wouldn't suggest cranberries, but it's your cake. I'm generally doing better. Some days are worse than others.
@@CookinginRussia Hell yes, love apricots. I was thinking about what I have. Kinda on a tight budget here, but we make do. Right?
That is a sign of a good cook, IMHO, make do with what you have. I don't have access to a box of a hundred sheets of parchment paper but wax paper also works, if you are careful.
Lots of prayers and well wishes to you, thanks for showing this, I doubt I can afford the Grand Manier, but whatever, it will still be ok. This is more of a method rather than a recipe. Thank you again chef.
@@rockshot100 -- I would NOT use wax paper! It will burn and the wax will ruin the cake. Butter and flour the pan if you don't have parchment.
Do you think, because of the alcohol and sugar content, this would be ok at room temperature for like 8-10 hours? I want to make this now so that I can have it ready for when I travel to see my family for the holiday around christmas time, but since I will have to fly with it it would have to be at room temperature for a while. Otherwise I guess I could freeze it beforehand, but I am guessing that might not be a great option (sometimes breads suffer in texture from freezing)?
Thanks as always for a great recipe. Grew up with fruitcake at the family holiday parties so this was a welcome surprise!
Sure -- no problem keeping at room temperature for a day.
@@CookinginRussia Thank you!
@@PetrichorAllegory - Any time. Feel free to write me at my email address, too!
Thanks for adding the video Chef. I cannot wait to try this one. I don't have Grand Marnier in my liquor collection and plan to buy a bottle. I do however have a bottle of Cointreau Can that be used instead?
It can, but Grand Marnier will give a much better result.
@@CookinginRussia thanks chef thought so I'll buy a bottle
@@johnel-badawi3511 - After you do, have a sample of each and compare. Then you'll see why. Cheers!
@@johnel-badawi3511 - I received a fleeting message from you regarding the Almost Rum syrup. It is not just sugar syrup. It is a very high quality sweet molasses.
@@CookinginRussia ok cool thanks for the clarification. I'll use molasses
So, correct me if I’m wrong but a fruit cake is a cake with rehydrated fruits in liquor, baked in a molasses cake, then preserved by wrapping it in cloth and keep adding liquor.
Could you do that with other seasonal fruits?
Dehydrate strawberries and make a fruit cake with amaretto for spring or apples and bourbon for fall
You could. It's just that this is traditional for Christmas with this particular arrangement of fruits.
I followed this recipe to a T and whilst the flavour is very delicious, I have two (minor) problems. One, my candied cherries sank to the bottom. It's possible that my eggs are on the larger side making the batter more liquid than intended. The nuts and raisins didn't sink as bad. Two, I'm guessing this is because of the brand of molasses I used, the cake turned out quite a bit darker than shown in the video. I just couldn't find the almost rum brand. Can you suggest another product?
There is both light and dark molasses. Sounds like you used a dark one, so go for a lighter one. As for the cherries, this sometimes happens if your kitchen is hot. Put the mixture with the cherries into the refrigerator for an hour first next time. Also, you can add a little more flour to the topping and it won't be a problem.
Chef, are there any options if you don't have a fan assist oven? (My oven is gas/propane...)
You can run it about 10 degrees hotter, but the cake won't come out so evenly cooked. By the way, my oven is currently gas, too -- that's not an issue.
I'm assuming this is not a restaurant recipe, since I've never seen fruit cake on a restaurant menu, and I can't really imagine them spending more than a week to let it sit and soak after baking it. Out of curiosity, is there such as a thing as a restaurant-style fruitcake, other than maybe one bought from a commercial baking house like (yuk) Sara Lee?
Actually, I have served this in a restaurant for a New Years, with the cakes having been started around this time of year. But it was an expensive restaurant and part of a fixed price meal that cost about US$150 in today's money. It was served with British "hard sauce" on the side. Fruitcake is served in the holiday season in some restaurants in Europe, but I've never seen it in the U.S. on any menu.
Made it three days ago. Opened it today to drizzle more Grand Marnier but the cheese cloth is quite damp and even the nylon bag feels moist.
Is that normal?
Should I wait longer?
I only poured 60ml so far.
It should be damp, but not "quite damp", and you are supposed to do it once a week, remember?
ALSO, did you let it cool completely to room temperature before you bagged it up in plastic? (I hope so)
@@CookinginRussia I'm not sure. I think so.
@@CookinginRussia Wasn't clear but I haven't yet so it should be ok. I hope.
@@BravingTheOutDoors - It is important to let it cool completely first so that it isn't steaming up the bag with excess moisture. If you think that might have happened, leave it in the refrigerator with the plastic bag open for 3-4 days to help dry it out. Just be sure not to store a cut onion or some fish in the fridge at the same time!
Ah... now everything is clear! A two year old fridge kept fruit cake... that must surely be what kick started the corona virus 😂🤣😁😄😋😜
I know you weren't serious, but there's not a speck of any mold on it because of the high sugar and alcohol content.
@@CookinginRussia And that after two years it also started to speak and decided its into studying architecture in Singapore :-)
Question:
I don't have V4 just yet.
In the written recipe in the beginning of the video you wrote 3 whole eggs but in the video you say egg yolks.
Which is it?
Oops... it is 3 whole eggs. This is the problem with no ability to add text in annotations to fix mistakes like that.
@@CookinginRussia would it be an option to add addendum in your video description or as a pinned comment? Then you can caveat on your video that the viewers should look for additional texts in the description/comment section?
@@dqvhncity - I did add a note in the description of the video, but that's a VERY good idea about mentioning that in future videos!
@@CookinginRussia You're welcome, chef. Wish I could give you a review on the fruit cake but I'm planning not to eat it until Christmas Eve ;)
@@dqvhncity - A good plan!
I noticed you never really do that many Thanksgiving type recipes. Do u not really celebrate since you left usa?
No. Thanksgiving is strictly an American thing, naturally. I have done holiday menu items in the past if you look at my older videos. Generally I try to do videos on dishes that have appeal year-round. This is a rare exception because I received several requests by email to show this one from Volume 4 of my cookbook series.
@@CookinginRussia yes, but Thanksgiving is easily the best holiday there is.
@@bobknight8412 - In Finland there are SO MANY holidays, it's crazy. In Russia, there's only really New Years, but they combine everything into that one day (presents, costumes, fireworks, family dinner, drinking toasts -- everything), then 10 days of vacation.