Lifestyle
Forget what you think you know about fruitcake
“There’s a lot of terrible candied fruit out there, unfortunately …” says cookbook author Camilla Wynne. “It’s fair that they get a bad rap, but they aren’t representative of candied fruit generally.” In her book Nature’s Candy, Wynne guides cooks through making not-terrible candied fruit, for cakes such as the Stollen Pound Cake, above.
Mickaël A. Bandassak/Appetite by Random House
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Mickaël A. Bandassak/Appetite by Random House
For generations of Americans, making fun of fruitcake has been a holiday tradition. Even Sabrina Carpenter cannot resist piling on. “Fruitcake just makes me sick,” the pop star intones in a song on her new Christmas album that happens to be called Fruitcake.
But a Canadian pastry chef and master food preserver would like us to reconsider our assumptions. Camilla Wynne is the author of a new cookbook called Nature’s Candy. It’s an ode to the pleasures of candying fruits — and even the occasional vegetable — and baking with them.
Wynne said she completely understands why fruitcake got stuck with such a terrible reputation.
“I think it’s because there’s a lot of terrible candied fruit out there, unfortunately,” she said. “Bright red or bright green glacé cherries, and the problem with those, of course, is that they don’t taste like anything. It’s fair that they get a bad rap, but they aren’t representative of candied fruit generally.”
Fruitcake is fantastic, says Wynne, if you use excellent fruit, especially fruit you candy yourself. Still, the idea of candying fruit at home seems daunting at best, at least to this NPR reporter (and enthusiastic amateur baker). “Oh, I hate that you’re intimidated!” Wynne said in response to the hesitancy, “That’s like the last thing I want. [But] people are. I understand that.”
Candying fruit, Wynne insisted, is not any harder than boiling eggs. The technique is, basically, briefly simmering fruit in sugar water over the course of a few days.
“I’m candying a bunch of whole figs right now,” she said. “Every day, it’s not much more than watering your plants. They need to simmer for 10 minutes, so when I’m setting up to make dinner, I’ll just turn them on and put on the timer.”
Those candied figs are put to succulent use in Wynne’s Florentine tart recipe, along with candied cherries and orange peel. Even to a fruitcake skeptic, the cake recipes in Nature’s Candy look delicious. Her Tropical Terrazzo Cake (recipe below) uses coconut milk, lime juice and an array of candied tropical fruits. The cookbook also includes plenty of non-fruitcake recipes, such as caramel corn with candied ginger, and strawberry sugar cookies with candied jalapenos.
“You get all this jalapeno syrup with it too, and it makes a really good base for margaritas if you’re into that kind of thing,” Wynne noted with relish.
Back in the lockdown days of the pandemic, she added, many home cooks turned to baking bread. Candying your own fruit is similar, she says. It brings a sense of scaling up skills and quiet contemplation to the kitchen during a moment marked by violence and institutional turmoil around the world.
“Unwind, de-stress and connect to beauty,” Wynne suggested. “The world’s a bit nuts.”
And what goes better with nuts, after all, than candied fruit?
Tropical Terrazzo Cake
By Camilla Wynne
“They paused to breathe in steam rising from the oven and took extra helpings of pound cake sliced to reveal a terrazzo pattern of candied citron and glace fruits,” writes John Birdsall in one of my favorite culinary biographies, The Man Who Ate Too Much. The idea for this sturdy pound cake studded with chunks of candied tropical fruits and glazed with tart lime syrup came from that single line in this biography of icon James Beard. The book is full of literary descriptions like this that pull you right into the action, making it a pleasure to read. Most importantly, the book doesn’t downplay his queerness. I recommend reading it while you enjoy a slice of this cake. Use a variety of candied tropical (or tropical-adjacent) fruits, keeping in mind that it can always be a mixture of homemade and store-bought. I usually use pineapple, kiwi, papaya, citron, ginger, and cactus pear.
Serves 16
For the Cake
230 g (1 cup) unsalted butter, at room temperature (very soft)
533 g (2⅔ cups) sugar
1½ tsp salt
Zest of 1 lime
6 eggs, at room temperature
420 g (3 cups) all-purpose flour
250 mL (1 cup) full-fat coconut milk
500 g (2 cups) drained and chopped (½- to 1-inch pieces) mixed candied fruit, reserving the syrup
Preheat the oven to 350°F (175°C).
Generously grease and amply flour a 10- to 12-cup Bundt pan and refrigerate the pan until it’s time to fill it.
To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lime zest until light and fluffy. Add the eggs one at a time, beating well after each addition.
With the mixer running on low speed, add one-third of the flour and then half of the coconut milk. Alternate until all the flour and coconut milk are incorporated.
Scrape down the sides of the bowl, then beat on medium-high for 30 seconds to make sure everything is well blended. Fold in the chopped candied fruit.
Transfer the batter to the prepared pan. Give the pan a hard tap on the countertop to help settle the batter. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 10 minutes. Meanwhile, make the syrup.
For the Syrup
125 mL (½ cup) candied fruit
syrup (see Note)
60 mL (¼ cup) lime juice
2 Tbsp dark rum (optional)
NOTE You can use any candied fruit syrup for this recipe or use the reserved syrup from the cake method. To make the syrup, in a small pot, combine the syrup and lime juice. Bring to a boil and cook until it is reduced by half. Remove from the heat and stir in the rum, if using.
To assemble, carefully turn the cake out of the pan. Use all the syrup to brush the cake all over the top and sides. Cool completely. The cake will keep, well wrapped, at room temperature for at least 5 days.
Excerpted from Nature’s Candy by Camilla Wynne. Copyright © 2024 Camilla Wynne. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Edited for radio and the web by Meghan Sullivan, produced for radio by Chloee Weiner, produced for the web by Beth Novey
Lifestyle
Bet on Anything, Everywhere, All at Once : Up First from NPR
Online prediction market platforms allow people to place bets on wide-ranging subjects such as sports, finance, politics and currents events.
Photo Illustration by Scott Olson/Getty Images
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Photo Illustration by Scott Olson/Getty Images
The rise of prediction markets means you can now bet on just about anything, right from your phone. Apps like Kalshi and Polymarket have grown exponentially in President Trump’s second term, as his administration has rolled back regulations designed to keep the industry in check. Billions of dollars have flooded in, and users are placing bets on everything from whether it will rain in Seattle today to whether the US will take over control of Greenland. Who’s winning big on these apps? And who is losing? NPR correspondent Bobby Allyn joins The Sunday Story to explain how these markets came to be and where they are going.
This episode was produced by Andrew Mambo. It was edited by Liana Simstrom and Brett Neely. Fact-checking by Barclay Walsh and Susie Cummings. It was engineered by Robert Rodriguez.
We’d love to hear from you. Send us an email at TheSundayStory@npr.org.
Listen to Up First on Apple Podcasts and Spotify.
Lifestyle
A secret-ish Japanese-style listening lounge just opened inside the Hollywood Palladium
Now you can pair your big show with dinner and a more intimate listening experience. The Hollywood Palladium, an Art Deco music venue graced by performers like Frank Sinatra, Richard Pryor, Jimi Hendrix, Lady Gaga and Jay-Z since 1940, has debuted a swanky lounge known as Vinyl Room.
Inspired by 1970s Japanese high-fidelity (hi-fi for short) listening rooms and operated by entertainment company Live Nation, it’s a space where concertgoers can have dinner, grab drinks and catch a vinyl DJ set before, during or after their ticketed event in the same venue.
With a name like Vinyl Room, you can expect to see vinyl records everywhere.
“You’re in [for] a whole night of music,” says Geni Lincoln, president of the California region for Live Nation, adding that her team put “so much thought” into the sound and design of the space, which was in development for more than two years.
“I’ve been coming to the Palladium since I was a teenager, so it’s really special to see,” she says.
Entering Vinyl Room feels like you’re stepping into a secret speakeasy for music lovers, one with iconic music memorabilia, a thoughtful food menu and premium sound quality. Want to check it out? Here are five things to know.
Everything inside of Vinyl Room is inspired by the sounds and the musicians who’ve played at the Hollywood Palladium since 1940.
1. Vinyl Room is exclusively open to members and concertgoers with an upgraded ticket
Vinyl Room is open only on Hollywood Palladium show nights, starting 90 minutes before doors open, and remains open one hour after the concert. Admission is limited to concertgoers who purchase a ticket upgrade, which starts at $35. Early reservations are recommended.
Vinyl Room also offers annual membership packages, which start at $2,000 and come with various benefits such as complimentary guest passes to Vinyl Room, access to an exclusive menu, valet parking, table reservations inside the lounge, a dedicated private entry, complimentary coat check and concert ticket credits.
Tip Dunn, also known as DJ tenSpeed, played records during opening night at Vinyl Room at the Hollywood Palladium.
2. Hi-fi is having a moment in Los Angeles — and Vinyl Room delivers on sound quality
From Common Wave Hi-Fi in Boyle Heights to Slow Jamz Gallery in the Arts District and Gold Line bar in Highland Park, hi-fi — a 1950s term used to describe the high-quality reproduction of sound — venues and experiences have been slowly popping up around L.A. over the last few years. Vinyl Room joins a short list of places where audiophiles can go to listen to music on hi-fi equipment, which many argue is the best way to experience it.
Much like the Hollywood Palladium, which is known for its top-tier sound, Vinyl Room also makes sound a priority. The lounge utilizes hi-fi sound equipment including Master Sounds Clarity-M speakers to ensure that the records sound as crisp as possible. Live DJs spin records on a set of turntables, which helps to create a richer and more analog sound that is closer to the original track than compressed versions such as MP3s.
Ruthie Embry, vice president of architecture and design at Live Nation, says the records and other memorabilia inside the space “connects you directly to the venue’s history the second you walk in the door.”
3. All of the decor ties back to music and the Hollywood Palladium’s rich history
With a name like Vinyl Room, you can expect to see vinyls everywhere. Records line most of the walls and shelves, drinks are served on vinyl-shaped coasters and tables and light fixtures are designed to the theme. There’s even vinyl wallpaper in the photo booth. In one corner of the lounge, you can dig through records under a neon sign that reads, “But have you heard it on vinyl?”
Ruthie Embry, vice president of architecture and design at Live Nation, says the records and other memorabilia inside the space “connects you directly to the venue’s history the second you walk in the door.”
Some standout items include a Red Hot Chili Peppers show flier, a Hollywood Palladium postcard signed by late musician and host Lawrence Welk and a photo of late singers Bonnie Baker and Orrin Tucker at the venue. Even the bathroom creates a memorable photo moment: The stalls are filled with photos of musicians and an “on air” studio sign lights up when a stall is occupied.
Vinyl Room’s menu, created by Chef Ryan DeRieux, is inspired by Asian flavors and includes items like the “Vinyl Roll,” which is made with spicy tuna.
4. Don’t worry about dinner plans before or after the show. Vinyl Room has got you covered
Eliminating the need to find a pre- or post-show restaurant, Vinyl Room has a full Asian-inspired menu created by Chef Ryan DeRieux.
Think sushi tots (like crispy tuna but with tater tots instead of rice), tuna poke nachos, chili crunch chicken wings and shiitake tempura burgers. There’s also a mouth-watering 10-ounce American wagyu skirt steak served with shishito peppers, pickles and charred carrots. For dessert, try the taiyaki, a popular fish-shaped Japanese street food, which is served with a delicious passion fruit cream that I wanted to take to go because I liked it so much.
Signature cocktails at Vinyl Room, inspired by popular songs, include the Superfly, Escape (if you like piña coladas) and Smoke on the Water.
5. The craft cocktails aren’t just delicious — they each have a story
Vinyl Room’s old-fashioned is made with Nikka Yoichi whisky, which is made in Japan.
The cocktail program, developed by third-generation bartender Sean Kenyon, is inspired by the songs created by musicians who’ve graced the Hollywood Palladium stage. A nod to the 1970s, the Superfly is a fizzy, citrus-forward play on Curtis Mayfield’s 1972 track and is made with Roku Gin and yuzu and sencha syrup. Other signature drinks include the rum-based Escape (if you like piña coladas) with coconut oolong syrup, pineapple juice and miso, and the tart yet sweet Smoke on the Water, which is reminiscent of Deep Purple’s 1972 song. The bar also offers an espresso martini (called the MT Joy), a signature old-fashioned (made with Nikka Yoichi whisky) and a Japanese whiskey highball (made with Hibiki Harmony whisky). The bar offers a number of non-alcoholic options as well.
Lifestyle
Found: The 19th century silent film that first captured a robot attack
A screenshot from George Mélière’s Gugusse et l’Automate. The pioneering French filmmaker’s 1897 short, which likely features the first known depiction of a robot on film, was thought lost until it was found among a box of old reels that had belonged to a family in Michigan and restored by the Library of Congress.
The Frisbee Collection/Library of Congress
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The Frisbee Collection/Library of Congress
The Library of Congress has found and restored a long-lost silent film by Georges Méliès.
The famed 19th century French filmmaker is best known for his groundbreaking 1902 science fiction adventure masterpiece Le Voyage dans la Lune (A Trip to the Moon).
The 45-second-long, one-reel short Gugusse et l’Automate – Gugusse and the Automaton – was made nearly 130 years ago. But the subject matter still feels timely. The film, which can be viewed on the Library of Congress’ website, depicts a child-sized robot clown who grows to the size of an adult and then attacks a human clown with a stick. The human then decimates the machine with a hammer.
In an Instagram post, Library of Congress moving image curator Jason Evans Groth said the film represents, “probably the first instance of a robot ever captured in a moving image.” (The word “robot” didn’t appear until 1921, when Czech dramatist Karel Čapek coined it in his science fiction play R.U.R..)
“Today, many of us are worried about AI and robots,” said archivist and filmmaker Rick Prelinger, in an email to NPR. “Well, people were thinking about robots in 1897. Very little is new.”
A long journey
Groth said the film arrived in a box last September from a donor in Michigan, Bill McFarland. “Bill’s great grandfather, William Frisbee, was a person who loved technology,” Groth said. “And in the late 19th century, must have bought a projector and a bunch of films and decided to drive them around in his buggy to share them with folks in Pennsylvania, Ohio, New York.”
McFarland didn’t know what was on the 10 rusty reels he dropped off at the Library of Congress’ National Audio-Visual Conservation Center in Culpeper, Va. A Library article about the discovery describes the battered, pre-World War I artifacts as having been, “shuttled around from basements to barns to garages,” and that they, “could no longer be safely run through a projector,” owing to their delicate condition. “The nitrate film stock had crumbled to bits on some; other strips were stuck together,” the article said. It was a lab technician in Michigan who suggested McFarland contact the Library of Congress.
“The moment we set our eyes on this box of film, we knew it was something special,” said George Willeman, who heads up the Library’s nitrate film vault, in the article.
Willeman’s team carefully inspected the trove of footage, which also contained another well-known Méliès film, Nouvelles Luttes extravagantes (The Fat and Lean Wrestling Match) and parts of The Burning Stable, an early Thomas Edison work. With the help of an external expert, they identified the reel as having been created by Méliès because it features a star painted on a pedestal in the center of the screen – the logo for Méliès Star Film Company.
A pioneering filmmaker
Méliès was one of the great pioneers of cinema. The scene in which a rocket lands playfully in the eye of Méliès’ anthropomorphic moon in Le Voyage dans la Lune is one of the most famous moments in cinematic history. And he helped to popularize such special effects as multiple exposures and time-lapse photography.
This moment from George Méliès’ Le Voyage dans la Lune (A Trip to the Moon) is considered to be one of the most famous in cinematic history.
George Méliès/Public Domain
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George Méliès/Public Domain
Presumed lost until the Library of Congress’s discovery, Gugusse et L’Automate loomed large in the imaginations of science fiction and early cinema buffs for more than a century. In their 1977 book Things to Come: An Illustrated History of the Science Fiction Film, authors Douglas Menville and R. Reginald described Gugusse as possibly being, “the first true SF [science fiction] film.”
“While it may seem that no more discoveries remain to be made, that’s not the case,” said Prelinger of the work’s reappearance. “Here’s a genuine discovery from the early days of film that no one anticipated.”
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