How to Moisten Fruit Cakes

Written by zora hughes
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How to Moisten Fruit Cakes
Fruitcake can be tasty if fresh, dried fruits are used and the moisture is retained. (fruitcake and black tea image by odze from

Fruitcake is a liquor-soaked holiday classic filled with spices and dried fruits such as apple, pear and apricot. It is often made a few weeks or even months ahead of time to allow the liquor to seep into the cake and properly blend with the other flavours. This often leads to a rather dry fruitcake, which is one reason why the dessert is not always well received. However, you can re-moisten the fruitcake before serving by adding more liquor.

Skill level:

Things you need

  • 1/4 cup sherry, brandy or rum
  • Cheesecloth
  • Aluminium foil
  • Tin storage box

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  1. 1

    Poke several holes in the top and sides of the fruitcake using a skewer.

  2. 2

    Pour ¼ cup of your choice of sherry, brandy, or rum over the fruitcake, ensuring that the liquor gets into the holes.

  3. 3

    Wrap the fruitcake in a cheesecloth soaked with the same liquor that you used.

  4. 4

    Wrap the cheesecloth-covered fruitcake in aluminium foil and place in a covered tin. Repeat the process daily for a week before serving the cake.

Tips and warnings

  • To help prevent fruitcake from drying out, before baking, soak the fruits overnight in fruit juice or a liquor of your choice. This allows the fruits to soak up the liquid, which adds moisture to the fruitcake.

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