Claire Saffitz Brings Fruitcake BACK | Try This At Home | NYT Cooking

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.

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 😭😭😭

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!

How cute was Claire’s mom!! She had no time to waste she was in the middle of playing cards😂

Harris really knows how to give compliments

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.

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!

Who said fruitcakes were ever gone?? I’m still using last years as a doorstop!

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 am I only now discovering Claire Saffitz? I am making this cake next week, now off to watch more Claire ...

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.

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.

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!

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.

Rehydrating your raisins in alcohol is also the trick to amazing bran muffins. I soak my currants in sherry before adding to the batter.

*Mr. Claire cracked me tf up

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.

It's such a pleasure to watch Claire. She knows her stuff.

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.

We love a Sauci cameo!