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Fruitcake is perhaps the most mocked, maligned and mistreated Christmas dessert there is. But here we are, against all odds, with a darn fruitcake recipe!
And it’s all because of a fateful Christmas where Eva decided to make a northern Italian recipe, “Zelten,” for her southern Italian family…
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31 Comments
What has your fruitcake experience been like? Tried 'em? Liked 'em? Hated 'em? Let us know!
I would totally add some Calabrian pepper flakes into the Christmas nut and berry and spices mix
Key correction: the correct spice for the second version of zelten is known in English as caraway (cumino tedesco in Italian, i.e. "German cumin"). It is different from the spice known in English as cumin (cumino nero in Italian, i.e. "black cumin"). The seeds look almost identical and they are both sometimes shortened to just "cumino" in Italian but they're very different. Caraway has a mild fennel or anise flavour and is frequently used in rye bread. Cumin has an earthier, more savoury flavour and almost never appears in traditional European cuisines. Despite the similar names in Italian and certain other languages, they shouldn't be used interchangeably.
My family loves fruitcake. My Swedish mother made them every year growing up. I do not know where she got her recipe from. She mailed whole fruit cakes out to all the relatives. Her fruit cakes were dense. Had to weigh over 20#;s. She stewed the fruits and cooled them before adding the flour and spices. Hers used the dried fruit bits of pineapple, citron and cherry along with the dates and figs and raisins. Used only pecans inside and out for decorations. It was a very dark cake. After cooling she would wrap them up in heavy duty foil twice. We stored one in the freezer for the rest of the year. They can be keep for years in the freezer.
I am amazed how many variations all over the world there are. They make sense to me. You use what you preserve all year long.
Thank You Eva! I love your recipies!!!🎄
What about Panettone ? I love this of Gugelhupf with lots of nuts and candied lemon orange and cherries.
Brilliant idea of Christine. Fantastic baking too. Love you lots.
Fruit cake, those rocks of gross candied fruits 😝😝 We get one every single year. My father in law asks, every single year- did you like the fruit cake..and every single year- dad- I'm ALLERGIC to pineapples…and every single year- oh that's right, I must write it down. Yesterday, we actually got a text- you-uh..allergic to anything? YES- FRUIT CAKE…answer back..oh 😏😏🤣🤣😂😂
Zelten 🏕 mean camping in German😃
i love how Eva is mastering english language! she seems a lot more confident in front of the camera! DAJE EVA!
The girl with the most beautiful hair and her lucky husband. Best regards always to you two. May you have a Merry Christmas and Happy New Year.
My favorite every year is Penetone. In my family it tastes like Christmas and most of us eat it. If u don’t like the dried fruit u can get it with Italian dark chocolate chips. But, me , I love the fruit and nuts. I just had some. lol
Real fruitcake is a lot like zelten, but your brush it with brandy and let it rest for a week or two.
Love rye flour in my baking, and love homemade fruitcake(make the candied peel, if in US)
I have absolutely always loved fruitcake
Yum
I love fruit cake.
11:35
Is Eva professionally trained or is she home taught how to cook?
My sisters xmas cake was the only one I would eat….LOVED it!
I think this is the only time that would say this is a hard NO for me. It's beautiful and I am in no way being critical of this cake, but I just can't with a fruit cake. Love you guys and your channel.❤❤❤
I love this. You two just make me smile ❤
Collin Street Bakery – Fruit Cake . Corsicana Texas ..
I only recently came across your channel and I was wondering – have you done any videos on heirloom cultivars of Italian fruit? (Despite the name of your channel.) I've been binge watching your videos on pastas, cheeses, and meats, but as you went through Molise, I was thinking there are probably local fruit varieties as well. Regardless, I enjoy your work!
I LOVe traditional fruit cake!
I make fruitcake every year…my favorite xmas treat.
My fruit cake is delicious and very moist. The secret is prunes and feeding with alcohol!
Cumin is not a spice I would think good in a sweet dish .. more enchiladas 😂❤ I keep hoping for Pitta Impigliata video someday ❤❤
Happy holidays to the both of you!
Definitely getting one of those shirts and can’t wait for airbnbs etc in Dasa so I might actually get there one day sans Covid 😂
What was the liquid in the glass she added to the first Zelten (cake)? And do we know how much of each? I don't c a recipe.
I think fruitcake, at least in the US, was a victim of the post-WWII commodification of food, and of the movement away from slow food. Good fruitcake takes time, and it takes booze (which USians can also get real weird about), and it is so very unlike anything else that USians call "cake". It's known for its long shelf life — so supermarkets kept it on the shelves forever. It's known for having tons and tons of dried fruit in it — so grocery producers started selling cheaper mass-produced poor-quality neon-colored fruitcake blends. Good homemade fruitcake, though, with good fruit, that's not underbaked (ew), that's brushed with brandy every few days while it cures: man, there's nothing like it. So many European countries (and their former colonies) make incredible fruitcakes. They're such a treat, a spiced and punchy ode to so many jewels of sweet summer preservation.
In Australia we have tons of fruit cake…we love it ❤ just as much as Pannatonne
Buddy, you hit the LOTTO when you met, fell in love and married your sweet Ava! Beautiful Italian chick that makes some yummy Italian dishes and now Italian Fruitcake and bread, which are really called Zeltons. Thank you for sharing, 👍trying the Zelton recipe here in Mexico and Christmas greetings👋for you both.🤠