Easy Fruitcake Recipe - Foxy Folksy (2024)

FAQs

What is the best liquor to soak fruitcake in? ›

What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

The trifecta of sugar, low moisture ingredients and some high-proof spirits make fruitcakes some of the longest-lasting foods in the world.

Alcohol serves as a preservative

Almost any recipe that calls for soaking fruits for a long period of time, that is several days, weeks, or months, will use some sort of liquor to soak the fruits.

The most common duration to properly age a fruitcake is about three months. Any quicker will limit the development of complex flavors attributed to the maturing process. You can certainly age your cake for much longer than several months if you'd like, but we know how busy everyday life can be.

You can soak the fruit for days (or weeks) by adding alcohol and mixing as you go, allowing the dried fruit to soak up all the liquid. We do this by adding alcohol (or fruit juice or even a mix) bit by bit until the fruit is plump, or you can just soak overnight and add the rest of the alcohol after the cake is baked.

Evenly pour 1.5 - 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake. For a quick way to measure, use a standard-sized shot glass. Take care to pour slowly, allowing the liquor to absorb into the cake with minimal runoff.

According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century.

In The Early 1700s, Fruitcakes Were Outlawed In Europe

Over the centuries, people added increasingly sweeter ingredients to their fruitcakes until the cakes became decadence incarnate, which was morally wrong and thus made illegal.

We recommend wrapping your fruitcake in plastic wrap before placing it in an airtight container. Then, place that container in the fridge. Doing this can ensure your fruitcake stays fresh for up to two months.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Why does my fruit cake taste bitter? ›

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Again, fruitcake covered or soaked in alcohol can last much longer than its sober counterparts. Fruitcake with alcohol can last years, and in some rare cases, it can last decades.

Feeding the cake is a matter of personal preference but it is a good idea to feed it shortly after baking, while the cake is cooling in its tin. Then you can feed the cake one a week or once a fortnight. Use 1-2 tablespoons of alcohol each time and it may help to use a skewer to poke some holes in the cake first.

To fix your dry problem, poke holes into the cake with a wooden skewer and brush some brandy or port on top. If you are so inclined, make a simple syrup as well and brush both on the cake.

Spiced Rum: Spiced rum has hints of ginger, cinnamon and allspice making it ideal for this festive fruit cake. Gold rum can also be used in place of spiced rum. The cake takes its deep color and fragrance from rum. The longer you soak the cake in rum the darker and stronger it will be.

A good cake does not need preservative as it is not meant to stay for ever. However, some wedding cakes that are fruit based or fruit cakes in general tend to stay longer than normal because of the fact that the dried fruits used are soaked in rum, brandy or the likes.