In Australia, a traditional Christmas treat takes the cake… out of fruitcake and puts those candied fruits in a Down Under version of Rice Krispie treats! Watch how to make the delicacy called White Christmas.
Fruitcake may be maligned stateside, but its Australian second cousin—known as a White Christmas—is so beloved, most Aussies have likely cooked up a batch in their childhood (there’s no baking required). Essentially, a White Christmas is a coconut Rice Krispies square studded with candied cherries and raisins. The reason why you don’t find the dish in America is because the essential ingredient, hydrogenated coconut oil (Copha is the household brand) is difficult to source in the U.S. This recipe substitutes white chocolate in place of coconut oil. Note: Rice bubbles = Rice Krispies.
The recipe in the video from from Steve's Kitchen is in the YouTube description. White Christmas is only one of the dishes described in a an article at the A.V. Club called 7 global Christmas food traditions Americans should adopt.
We dish up more neat food posts at the Neatolicious blog
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My issue with normal fruit cake is the denseness. I use a version called white fruitcake by Cook's Illustrated that uses a lighter, citrusy base and cooked bain marie. It sounds a lot like a cake version of the white Christmas, and works.well with both traditional and tropical fruit. Fruit cake, tradional or not, works with fresh fruit for those that don't like the candied version. But I still use candied fruit for versions that get mailed, and that can be lightened by careful picking of the fruit (e.g. candied ginger, cherry and pineapple).
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Candied fruits, rinds, currants, raisins, cranberries, citrus peels, etc., YUCK! Thanks but no thanks.
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