How to Moisten Fruit Cakes
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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.
Poke several holes in the top and sides of the fruitcake using a skewer.
Pour ¼ cup of your choice of sherry, brandy, or rum over the fruitcake, ensuring that the liquor gets into the holes.
Wrap the fruitcake in a cheesecloth soaked with the same liquor that you used.
- Fruitcake is a liquor-soaked holiday classic filled with spices and dried fruits such as apple, pear and apricot.
- Pour ¼ cup of your choice of sherry, brandy, or rum over the fruitcake, ensuring that the liquor gets into the holes.
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.
- 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.
Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.