On the inaugural season of Top Chef: Just Desserts, NYC-based Zac Young won the judges (and viewers) over with his whimsy in the kitchen and snappy one-liners on camera.
No matter what's baking in the kitchen, Young says the most important thing is to have fun.
"Don't be afraid to mess up," he tells UsMagazine.com. "Your family will still love you even if your souffle falls. If not, get a new family."
Just in time for the holiday season, the finalist shares his fruitcake recipe with Us.
2 cups dried cranberries
2 cups dried cherries
1 cup dried strawberries
1 ½ cups Maker’s Mark Bourbon
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup orange juice
3 cinnamon sticks
1 3/4 cups all purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs large eggs lightly beaten
Extra Makers Mark for basting
Heat oven to 325 degrees.
Pour bourbon over fruits and microwave for 5 minutes to re-hydrate.
In a non-reactive pot combine re-hydrated fruit-bourbon mixture with sugar, butter, orange juice and cinnamon sticks. Bring mixture to a boil, reduce heat and simmer for 5 to 10 minutes. Let cool till mixture reaches room temperature.
Combine dry ingredients and sift on top of fruit mixture. Stir together with a rubber spatula. Stir in beaten eggs. Pour into a 10-inch non-stick loaf pan and bake for 1 hour. The cake is done when a tooth pick comes out clean.
Remove cake from oven and brush with about a ¼ cup of Makers Mark.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.