Using port on your Christmas fruitcake is good since it is a great addition. Allow the fruits to be plump upwards to get the desired test. This first recipe is for a traditional ‘Make and Mature’ cake. Cover and store at room temperature until further use. If you want to err on the side of caution, which I tend to do, first soak the fruit in a high-alcohol solution for a few weeks and use a high alcohol-to-fruit ratio. For optimal flavors, you’ll want to soak your fruit in alcohol for around 3 hours. Soak your fruit with alcohol for up to one month. In case you want the cake done immediately, fruit safely kept in an airtight container for one month will work incredibly. Soak the fruit before baking, in the same spirit you plan to use for preserving the cake. Wrap it up in cling wrap and foil, and store away. These would be soaked in an alcoholic beverage of choices, such as rum, brandy, sherry, vodka (who knew), or wine for a couple of months, even up to a year. Find the best cake mixers which I use here. I have not tried soaking in alcohol . This process is called ripening, and we know that fruit cakes taste way better with age! The process may look laborious but worth to taste this Delectable moist spice infused alcohol soaked rich fruit and nut Christmas Cake. With so many of us preparing for the season, it is inevitable that in most of the conversations right now, you will not miss out on “…have you made your cake yet?” “…and how many are you making?”. Instructions Sort out the dried fruit, removing stalks and checking that the fruits are clean and dry. Pour alcohol over it just enough to soak the dried fruits. Do not soak the fruits in a plastic or steel or aluminium container as the alcohol tends. Place lid on tightly and then turn jar upside down a few times to distribute liquid. Here are my two favourite Christmas Cake Recipes. Add 1/2 cup alcohol, such as brandy, cognac or rum, to a large saucepan with a bit of orange zest.Place cake on top and heat until the liquor begins to simmer. My grandmother Marga taught me the importance of fruit soaking for a great-tasting cake, and I think of her every year when I prepare my fruit. Post was not sent - check your email addresses! Method put your chosen dried fruit mixture into a large bowl with your choice of alcohol or tea. Stir well. If using tea soak for up to two weeks. Also, to have that deep boozy feel, soak your fruits two weeks ahead if possible. Kitchenvile participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Why not join us and make your own? Add in one egg at a time and mix well with each addition. However, if you cannot manage to soak the fruits for a long time, you can still use them. amzn_assoc_linkid = "76084c20796459d05ba81beef79be280"; The first step to making this yummiest Cake among all is soaking the fruits. For the Quick Preparation Method, the reason why the … See more ideas about Yummy drinks, Party drinks, Food. The longer they soak, the better it tastes. Give the bottle a shake every now and then. Cover with plastic wrap or … Grapes + Wine. Alternatively, you can cook the fruits by mixing the orange juice and zest, stir well, and heat these up in a pan. Use after a week. If you can manage to soak your nuts until the end of the year, you will enjoy the most delicious cake. Piña Colada — Pineapple soaked in rum, ... all you have to do is chop the fruit, put it in a bowl, cover it with your alcohol of choice, and let it sit in the fridge for 2 to 3 hours. Take a large glass jar, big enough to fit your fruit. Remember the bottle or jar you use must be airtight. Liquor based fruit cakes can be wrapped and stored in a cool place, several months before serving, and this gives them a fuller, richer taste. With black tea you can use a standard cup of very strong plain tea, but it also tastes amazing to use a flavoured black tea. Pour the mixture to the prepared baking dish and bake for 2 to 2 ¼ hours or until the cake is firm to … Give the jar a swirl every 2-3 days. First, gather your choice of dried fruits, which would be best if their tastes are complementary. Soak candied fruits, dried cranberries, raisins, candied cherries, dried figs, dried apricots, chopped dates, walnuts, almonds, cashews, and hazelnuts in 1 cup alcohol or juice for overnight or 24 hours. It has no eggs and is a condensed milk fruit cake. The numerous feeding of the cake is what makes the difference, and ensures your cake is not dry and crumbly. Monday—Friday: 9:00AM–5:00PM Using this method adds more flavor to your dried fruits. Hot Network Questions Layer the fruit or mix together and then spoon into jar. Soaking the dry … Check in a few days, if most of the alcohol is soaked up, then add some more. Sometimes, to entertain my cows, I dance in my gumboots. Add alcohol or tea. I also have a love for business. Add another cup of red wine to the mixture in the bowl, and 50 ml of rum, then continue mixing the contents in the bowl thoroughly. So good! How long should fruit be soaked for Christmas cake? Store the mixture in a dark cabinet from one month to a year. In a large, glass airtight container (like a mason jar), add in all the dried fruits. A mix of sultanas, raisins, glace cherry halves, currants, sweetened dried cranberries, dried chopped apricots and candied mixed peel, soaked in brandy. Blanched almonds and pecans for decoration. Then let me help you become who you came here to be… READ MORE>>>. Slice the fruits to the size... Place the sliced fruit in a non reactive food grade jar or pot with … Also See: My favorite Dinnerware set for Christmas. I’m a psychic, channel and metaphysical teacher. You would wrap the cake in a kitchen towel that is soaked in the alcohol, then wrap these in cling wrap and cover in 2 layers of foil. 1. Let this mixture cool then add to your cake batter. ‘Feeding’ the cakes entails poking tiny holes on the tops with a small skewer or cocktail stick (toothpick), and brushing these tops, or spooning them over with a few teaspoons the alcohol. Peaches (8/10) The peach started to look a lil nasty after a day of soaking in Smirnoff, but the flavor … I Love cooking and sharing my views on my experiences in the kitchen. There are many, many old recipes for preserving fruit in alcohol, and relatively few of them suggest canning. Add the remaining fruit mixture in the food processor then continue blending. Saturday & Sunday: 11:00AM–3:00PM. Your intuition is a compass. The best Jamaican cake comes from a fruit that has been soaked for almost one year. If you opt to prepare non-liquor based cakes, which use fruit juices instead, these can be stored in the freezer for just as long, or in the refrigerator for a short period of time.