dreaded fruitcake! Not all
fruitcakes are alike. There
are a few tricks that can make yours exceptional and here they are.
Never rush your fruitcake.
Start your fruitcakes at least 4 weeks before you need them. Pour liquor over the fruits and nuts you’ve selected and let them stand at room temperature 2-3 days.
Drain the excess off before adding them to the cake mix. For a moister cake you can add 1 cup applesauce to your recipe.
Line your pans with brown paper or wax paper
to prevent burning during the long baking time.
Always bake in a slow oven at 325°F
or lower. Be sure to place a pan of
hot water in the bottom of the oven to keep the cake from drying out. If cake starts to brown too quickly, tent with foil and
turn temperature down a little.
Let your cake cool in the pans on racks.
When thoroughly cool, remove from pan.
Take off the paper and wrap the fruitcake in cheesecloth.
Sprinkle with liquor. Add
more liquor every week.
For long storage, wrap in brandy or wine
soaked towels and wrap in foil. They
can be frozen after 4 weeks.
For very, very long storage, bury the
liquor-soaked cakes in a tin filled with powdered sugar.
Place lid on tightly and store in cool place.
This can keep the fruitcake good for years…..maybe up to 25 years.
Just before serving, coat your cake with a sugar syrup glaze, brushed on all sides. Frost it if you wish and decorate with fruits and nuts.
Freshen the last slices of your exceptional
fruitcake in the microwave and serve warmed with a sauce or glaze.