The Bristol's Fruitcake is Not Your Grandma's Recipe

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published by The Feast on 12/23/2010

"People are ready for Christmas, and more importantly—fruitcake!" says pastry chef Amanda Rockman of Chicago's The Bristol. One of the few desserts that people are willing to pass on, fruitcake has earned a bad rep over the years for its dry, tough texture and questionable neon green "fruit." But Rockman is willing to bet that her recipe she describes as "not your grandma's fruitcake" can convert the naysayers. "With fruitcake, everyone is like, 'Ew, it's going to be really dry and gross!' But when they try it, they realize it's actually really tasty. It's kind of like giving your children vegetables."

Rockman adopted the fruitcake recipe while working at The Peninsula under pastry chef Jimmy MacMillan (JM Pure Pastry). The fruitcake now serves as more of an embellishment to her ricotta brûlée than the centerpiece, served with cranberries poached in nutmeg syrup, sorghum syrup and the fruitcake croutons—though it's just as tasty on its own.

The biggest seller of the week, her dessert has not only been a big hit among guests, but The Bristol chef Chris Pandel as well. "Chris is always like, 'If you come into work and it's gone, I'm sorry.' Thanks, chef! You know, for a man who says he doesn't like sweet stuff, he sure eats a lot of it," she says.

Hit play to watch how she makes her fool proof recipe and try to make it for yourself. Or, just stop into The Bristol where the fruitcake is currently on the menu for $7.