I simply gave them as gifts, bowl, lid and all. Click here for instructions on how to enable JavaScript in your browser. Fruitcake recipes almost never include alcohol, which would bake off anyway. I have a couple more: 1. I have some questions please: 1. As anyone who has tried it would testify, baking a traditional Christmas fruitcake is a lot of work. The second layer consists of foil paper. Yes it is. Fruit juice might well result in mold. Poke the top of the cooked cake with a cocktail stick. Failure to do this might lead to soggy cake tops and dry bottoms. (2) Usually, I poke only once. • Beat stiff 16 egg whites – 16 is a lot so make sure that all eggs are stiff Hi. The secret to making this boozy cake is making it ahead of time so the flavors mature and the alcohol has macerated with the fruit. X. Hi. It is also helpful to write a few details about the cake like type of aging alcohol, types of nuts or any special spice or ingredients you might have included in it. 105. Re-wrap your cake with baking paper/tin foil ensuring that the whole cake is covered. Next, I wrapped them in several layers of plastic wrap. There's no reason why you can't use the flat side. (I am thinking 1/4cup each, however I may be wrong). To answer your question, I have never tried aging a fruitcake without placing it in a sealed container. Whats the reason for aging a fruit cake,i dont understand why? I’ve read on your blog to not age the cake in the fridge – rather keep it in a cool, dark place well wrapped…unfortunately I live in Outback Australia and it’s currently summer here (so 40-45 degrees Celsius daily)…not ideal temperatures for keeping a cake cool.. lol. Also, would this type of cake work with other liqueurs like rum or whiskey? Make sure you use butter and dark muscovado sugar for the very best flavour. thanks . To egg, mixture bowl add all purpose flour mixture and mix it in one direction and add half of the mixed dry fruits along with tutti fruit mixture and mix it. Currently you have JavaScript disabled. This Easy Gluten-Free Fruit Cake will be an ideal addition to your festive celebrations. If aging a fruit cake for an extended period of time such as you describe, do you continue to feed it the entire time? I’m trying to age my fruit cake for the first time so your information really helps a lot. If you plan to serve the fruit for dessert, don't thaw it all the way so it keeps some of its shape. A traditional brandy-soaked rich fruit cake is as boozy as it can get. Sometimes over night. post #3 of 8 I dont age my cakes in the fridge. Wow, have to try out dis Christmas cake recipe. Wrap … 09 December 2019. This will take several hours. This is what ages them and keeps them moist. But why are you reducing sugar before even trying the recipe out to see if the sugar is too much for you? My problem is not being able to find a holiday tin of sufficient diameter. Your cakes should be fed about once a week with alcohol. Please kindly help me out. You recommended aging the fruit cake for at least two months. Smoother finish (3) Yes (4) I dont understand this question (5) I don’t take requests for them. 2. It must have a lovely fruity brandy smell. Notify me of follow-up comments by email. At other times, they should be properly wrapped and stored in air tight containers. Preheat oven at 180 degrees and bake it for 30 minutes. I plan to keep one for a couple of years and see how it turns out. In case you want the cake done immediately, fruit safely kept in an airtight container for one month will work incredibly. As to question 2, I bake in August or September, “feed” occasionally ’til December, and the cake lasts me ’til the following December when I start to enjoy the next fruitcake. Just thought I’d add that. hello Terry thanks for sharing. That's fine as long as you don't want to feed the cake while it is maturing. Fondant Molds, Sculptures and Designs Tutorials, Fondant Shoes/Booties/Boots/Stilettos/Ballerina Slippers Tutorials, MY MASTERCHEF CANADA SEASON 3 AUDITION EXPERIENCE. I am certainly going to try out this recipe and give you feedback. Ensure that the cake does not come in contact with the foil paper or it would affect the taste of the cake. If you love good food, you are in for the ride of your life. I assume those fit in the pans tbe cakes are baked in? I’ve just made my mother’s white fruit cake. Carefully remove from tin, and take away lining papers. I've made fruit cakes before and baked them about a week before they were needed and so far I've had no complaints about the taste. Although it's handy, frozen fruit can easily become a mushy mess if thawed improperly or you can render it unsafe to eat if you thaw it on the counter. Perfectly sealed!!! Can I just wrap it tightly and leave it for a period of time which is what I suspect she used to do?It has more fruit than batter .Is it possible to spray it with fruit juice while it ages? Tastes better with age. 2. I have a wedding cake for 2nd week in September. ½ cup drinking sherry (reduced to 2 teaspoons) Final wrapping is a heavy layer of foil since I don’t happen to have any tins at this moment. She was thrilled. Regarding brushing with apricot jam before covering with fondant, in the absence of apricot, would it be okay to use any other jam please? lol. The soak in alcohol is not for preservation, but for flavor and moisture. • Divide batter into four lined and buttered bread pans Hi. It's super simple to prepare but requires plenty of time to set. There are no eggs.. and I don’t remember using any butter. Hi there Is it possible to use sherry in the aging process? You have a choice of white rum, spiced rum, brandy, whiskey, cognac or liqueurs like Grand Marnier. Like others I too have made and given fresh baked fruit cakes in an "emergency" - one of which was a Golden Wedding cake, they only had 50 years to remember the date! One key ingredient is 2 teaspoons sherry extract – which is now very difficult to find outside the commercial bakery market. Your cake will be sealed with your marzipan and icing, so will sit protected by them both. If the cake browns too fast, place foil over the top and continue to bake. They are called paper baking moulds. God bless you for all you do, Terry. • Cream butter and sugar in very large bowl Using a spoon to drizzle over might be a better alternative to injecting. I wanted to make 2 cakes so doubled all of the ingredients, It’s turned out like two stodgy over sweet Christmas puddings rather than cake. Since I wasn’t entertaining at all (for the first time in decades) this season, I waited till after the holidays to send one to my mother who is 85 and one of the only other people I know who loves fruit cake as much as I do. This fruit cake recipe is perfect for birthday parties, weddings & even Christmas. 2 teaspoons baking powder Hi Terry, thank u so much for all your post, it has really been of help to me. 03 of 10. We had mo heat, except when we were there. 3. Or still better to leave out even though it’s quite warm? Cover with a clean tea towel. Christmas Lizzies The Spruce. (2) I am not sure as I have never tried it. Let me clarify, First. Would love to taste an aged cake to experience d difference, This is extremely wonderful.Thank you so much, so true have a fruit cake from 2012 dec taste gets beta with age n i feel its an healthier version cos its more fruits dan flour n sugar. These various stages of wrapping and sealing are important. The alcohol you use to age your fruit cake is also up to you. Cheers If you prefer not to use alcohol, try tea instead. Before covering with fondant, brush with apricot jam and cover with marzipan. (1) No, typically, aging is reserved for fruitcakes. Remove from the heat, cover the cake, and let sit for five minutes. But, it’s down to personal taste. Injecting might not achieve the same effect. I typically age mine for about 2 months max. As for resisting the urge to dig in, its tough! I keep mine in my coat closet as this is the coolest place in my house with very little traffic and the door is always closed. Thanks in advance! We would all take a small slice and then soak it heavily with whiskey and reseal it until the next year. Feed your cake every fortnight for up to 2 months. The fruits in the cake need alcohol to age properly. Place cake on top and heat until the liquor begins to simmer. Hi ladies, I've been asked to make a wedding cake in 3 weeks time. From your description, it sounds as if your cake has matured nicely. For a traditional fruit cake recipe, click here. If you want to bake your cakes in September (like I do), buy the tins now! If I decorate and finish a fresh fruit cake, will it continue to mature before delivery to the customer? You may wish to cover fruitcakes with aluminum foil for the last half hour of baking. If you so continue to feed it, how much? • Mix flour and baking powder in separate medium bowl I don’t have such a recipe. Traditional Christmas cake recipes suggest that three months is enough time to perfect this fruity masterpiece. Did someone (Arlene?) you’re doing a great job i can tell from all the comments. post about making a quick Christmas cake from Phil and Kirstie's programme? Save my name, email, and website in this browser for the next time I comment. Merry Christmas. Due to how moist they are though, they do not need to be aged for long. Hello Terry, Well, my three muslin wrapped fruit cakes turned out fabulous. But my my brother, please I need help. I just realised that I never replied to say thank you for your response. Zest of 1 lemon Cover and steam for a few minutes, spooning the sauce all over the cake. Dear, The fun part: you can create different shapes and colors to match any celebration theme. Very interesting site Terry. Terry, I have three fruit cakes aging now, soon to be ready for their first feeding after the initial alcohol (rum) dowsing. I, too, find mine at the Dollar Store, but be forewarned, they’re a seasonal product. I know it is best matured for 3 months but will it be OK baked, left overnight, then decorated? Hi. Yes Joe, they should be fed the same way. DO NOT store them in the fridge as this will halt the aging process. My grandmother (British) always used Sherry, Bristol Cream I think, and did the cheesecloth soaking thing every few weeks for months, starting in August or September. Hopefully they acquire a taste for it soon. I find them on eBay and Amazon. Thanks for sharing Seth. The first layer consists of cling film. Even Dollar Stores around me either did not have one of sufficient size or did not maintain a seal for very long. Or is that completely wrong? Spoon over 1-2 tbsp of the alcohol/fruit juice of your choice ensuring that the whole cake is evenly covered. Thanks for your mail. Using fruit juice can increase the chances of your fruitcake going mouldy. thank for this aging cake tutorial may lord continue to strengthen you terry, Hi terry,you are so blessed. The best fruit cakes are matured for at least a month and moistened or ‘fed’ from time to time with alcohol such as sherry, Madeira or brandy. For a december wedding, bake it in Sept or Oct at the very latest. Today I made my mothers recipe for fruitcake.It doesn’t use alcohol and she used to age hers but I’m not sure how. What is the name of and where do you buy the waxy cardboard collars for the cakes. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. No body is willing to share this recipe on how that result is achieved. Now to your question, I do not believe aging fruitcakes for long require continuous feeding with alcohol. Also, after looking at Mrs Jones fruit cake recipe video, when she turns out of the tin upside down to the rack, obviously the cake has perfect edges and top, whereas when she turns back the right way the top is naturally a bit bumpy. Happy baking!! How soon after baking do you wrap the cake up please? Hi Kankemwa. You just made my day! 12 January 2020. Hi, I think the cake term maturing may refer to feeding it with alcohol. Cheese cloths will have bee left undisturbed as in the past, of course. This tube cake isn't a classic candied fruit-filled fruitcake, but it is a fabulously moist and dense option, filled with bourbon-plumped raisins and lots of chopped pecans. Thanks! If you feel this can be done without affecting the integrity of the cake overall, what reduced quantities would you suggest? Dampen the paper with water and fold up … Is it important to soak fruity in brandy for other cakes? Thank you ahead of time for uour reply! Its better experienced. Then, I sprayed them with rum. We kept it well sealed and only opened it in early December during doe season. How to soak fruits for Jamaican Christmas cake. 2. Yes, always label your fruit cakes with at least the date of production. I have resigned myself to order a couple off of Amazon, even though The Container Store had plain silver tins. You don't have to soak the fruits for months, weeks, days or hours. I would then age them in a tin of sufficent size. Jelly, also known by the brand name Jell-O, is an easy dessert that's good on its own or in a fruit salad, cake, or pudding. Hi Donna, thanks for your mail. The fruits in the cake need alcohol to age properly. I usually age mine for 3 months. Can I bake now and age with your method and if I do will I still get the same result as yours or almost same result. Hey Terry. Fruit cakes will get spoiled if exposed to too much heat. 4.When the cake completes its aging process, then what next? Store the cakes at room temperature until ready to gift or eat. A fruit cake which is wrapped up before it has completely cooled can also become mouldy. Without alcohol, it cannot be aged for long. Thanks Serah. Please can you give me a recipe for bread cake I.e bread dat taste more like a cake. Cakechick123 Posted 7 Jun 2011 , 10:07am. Where do you purvhase yoyr tins for aging a fruit cake? It’s all fruit and no ‘cake’. It is added afterwards for extra flavour..The alcohol evaporates and leaves the sugar residue which gives it flavor.. And it can help keep the fruits soft if you must store it. For years I have struggled to re-create mom’s cake flavor and have finally settled on reducing 1/2 cup of drinking sherry to 2 teaspoons in a sauce pan (she passed away before her stash of McCormick’s sherry extract ran out many years ago). I would like to reduce the overall quantity of sugar used in your “Traditional Christmas Fruitcake” – dark and light brown sugar respectively. I believe they reach a point of saturation at some point. Also, she never used alcohol to age her cakes – just a month in the refrigerator, but now reading your post makes me want to age it more traditionally. 2 cups sugar Can you still age a non-alcoholic cake? I messed it up terribly. Maybe just for a week for it to soften a bit and for the flavors to develop. Hi. 2.Why cover a fruit Cake with Marzipan first before fondant, why not just fondant please? Your cake will be sealed with your marzipan and icing, so will sit protected by them both. Marzipan is used for fruitcakes for a smoother finish and due to tradition. Terry hi. Couple of questions please, Ann, thank you for the encouragement - I think I'm worrying too much about being THE best - must try and relax and enjoy more what I love doing!! This will help you know the age of your fruit cakes and monitor their aging process. I appreciate it. 2 pounds candied fruit (for example: 1 pound cherries, 8 ounces pineapple, 4 ounces each orange and lemon rind – absolutely NO citron!) (I'm going to try the time-consuming ruffle rose technique so wanted to give myself plenty of time for decorating). They keep well. (2) Wrapped up tightly immediately. This takes hours. The Dollar Store. What you do not want to see is alcohol swamping on the top of the cake. I was at the party and although the cake was lovely (I had put an extra slurp of rum in the making mix), only I knew it would have tasted better with a few feedings. Had so many compliments. Worked fine. (I haven’t been able to find a cake tin yet). I won’t suggest aging them for less than 2 months. Now demould and cut fruit cake and serve it. Or will it only mature undecorated and wrapped up, if that makes sense?! It will age some. Will it taste rubbish because there's no time for it to mature? If you do not have the time or the inclination to make a rich, dark fruit cake, weeks in advance, this cake is ideal as it can easily be made at short notice. They go for about 2 dollars each. I wrapped the cakes in unbleached muslin fabric which I keep around strictly for food preps of various types. • Place fruit, nuts and coconut in bowl with remaining 1 cup of flour and mix together Sounds perfect! • Carefully fold remaining egg whites into mixture using a spatula – cutting down into the middle and lifting mixture up to the sides as you continually turn the bowl – batter should be light and airy I would suggest the Caribbean Black Fruitcake or Pina Colada Fruitcake as those do not necessarily require lengthy aging. If not, when do you stop? Based on question 2. (all ingredients must be room temperature), • Preheat oven to 250 degrees Do you continue as is or do you reduce the amount of liquor used? Heartbroken here. Good luck with the decorating. We all know that some vanilla cakes that just melts in your mouth with this distinct taste. The easiest way to do this is with spray bottles. Has anyone tried this, and if it worked do you have a recipe I can pinch? Maybe reduce the amount up front? Does it stay as alcohol?? Here is the recipe Katie’s White Fruitcake: 3 cups all-purpose flour Thank you for the helpful information.I heard that fruits “sink ” and have to be coaed with flour? 1 star rating. Sherry does work. The wrapped cake is then placed in a cake tin with a tight fitted lid. I stumbled upon it every so often during a cake related search and its been great to see your development and additions. Sealing your fruit cake properly is very important. (3) 1/4 each should be fine. Honestly the best fruit cake we've ever made. I would say yes to aging with sherry but only for a short period of time as the alcohol content in Sherry is not as high as in spirits. Add milk and mix it and transfer into butter paper placed mould. Donna. (1) Yes (2) Tradition. How To Make A Good Fruit Cake February 16, 2016 July 23, 2016 - by Lucas Miller Fruitcake, a lot maligned, the butt of many jokes and sensible jokes – and yet much esteemed by numerous, and an crucial part of a lot of folks’ vacation tradition and ritual. After the wedding, it should be sealed and frozen until needed a year after. Open to any suggestions you may offer and thanks in advance. It's an excellent cake and perfect for the holidays. To Assemble A Fresh Fruit Cake Lay your base tier on your serving plate. 1. The alcohol you use to age your fruit cake is also up to you. Wrap each cake in several layers of cheesecloth and then in plastic wrap. • Mix water and reduced sherry into mixture Like others I too have made and given fresh baked fruit cakes in an "emergency" - one of which was a Golden Wedding cake, they only had 50 years to remember the date! Thank you for answering all my other questions. Starting with the top of your cake arrange your choice of fruits… This is true. I live in Canada. My very first Christmas fruit cake was as dry as a stone after 3 months of aging. 3. Meanwhile, make the glaze by mixing enough icing sugar and orange juice to make a thick smooth glaze. Thanks for the tips. I usually age mine for 3 months. Wrap them tightly. All the best with your own Christmas Fruit Cakes. (1) Just before wrapping and sealing. This is what ages them and keeps them moist. (1) No. Also, I don’t know if this is a silly question or not If the cake is fed with alcohol does this mean children can’t eat the cake?? Does foil paper have the capacity to affect the taste of any type of Cake, or just fruit cakes? hie Terry thank you for the tips a question though the traditional cake would it be ideal for a wedding cake and when do i bake it if i want it to be for a wedding in december and to at least stay a year after i have persented it for the wedding. Today I show you how to make a delicious fruit cake. I’ve read that this cake does not NEED to be aged, but can be. The goal is to keep air out. The is an easy way to make delicious fruit cake recipe at home. But if as it ages you feel you need to poke more holes, do so. Grand Marnier happens to be my aging liquor of choice because its citrus flavor goes well with the citrus notes in the fruit cake. Can you kindly provide a non-alcoholic recipe? The duration for which you age them is up to you. Sign up to be first to know when new tutorials are added and LIVE shows! Thanks , Hi, I think the cake term maturing may refer to feeding it with alcohol. We learn everyday. We had a fruit cake at our hunting camp in upstate PA. We had it for 5 or 6 years. Stick 3 or 4 toothpicks into the bottom side of the top layer and press the top later into the bottom later. Please how do you handle requests for your fruit cakes if you get those before December which is when your fruitcakes are usually ready? I made a pile one year using TVP (texturized veggie ) pulverized in a blender as my flour.. Soaking the fruits ensure they are already moist so the cake stays moist and flavorful for longer. I have also read about other methods of long aging which involves wrapping the cakes in alcohol-soaked muslin fabric and burying them in icing sugar for up to a year in a sealed container. Feeding fruit cakes is very important. Air is the enemy when it comes to aging fruitcakes. Hi Terry, I’m baking my wedding cake 3 months out (1 tier is fruitcake). Make-A-Head Christmas Fruitcake Recipe. Thank u. May God bless u. . Then place on top of the foil. And alcohol preserves cakes when applied after (not before) baking. Hi. If i bake, cool and feed with alcohol ,how long does it stay before spoilage after the first feed. thanks for your speedy and helpful replies! Store the cakes in airtight containers in a cool dry place, but not in the refrigerator or freezer. We are going to give aging a try, but are wondering, should Caribbean Black be “fed”, as traditional fruitcakes are? Last year I had soaked the fruits in the 3rd week of November, and by the first week week of December it was time to bake the cake, giving a little time for the cake to mature. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. (once happened to a friends wedding cake that her mother made – all had to be re-covered last minute due to brown patches on the white cake!) Each year that cake was better than the year before. Just stumbled on your blog now.God bless you really good and enlarge you. Wrapping it tightly should do. You can Google some other recipes which use orange juice instead of alcohol. If you're after an easy Christmas cake recipe, you can't go wrong with this boil and bake version. Feeding fruit cakes is very important. Never heard of ageing cakes. Fruitcake can be eaten soon after, but will be difficult to cut – even with sharp serrated knife. Take one a long sheet of foil long enough to wrap around your cake tin with a bit to spare. If you prefer your Christmas cake rich, then leaving the cake to mature for longer will enhance the flavours of the dried fruit. It will fizzle and sizzle, but that’s fine. This is especially useful when you have more than 1 fruit cake to age. The duration for which you age them is up to you. In the past, I aged them in nice glass bowls with tight fitting lids and didn’t disturb the cloth covered cakes. So it would freeze for most of each winter and thaw a few times when we were there at other times in the winter and of course during the rest of the year. They fit in the pans but are not really tall. It won’t however be as moist and delicious as when you age it for long. When a cake is fed it is should be turned after each feeding for even distribution of the feed. Hello Terry…can vegetable fat be used instead?…. No it wont get spoiled. Hi Quinn, you will be amazed. Unfortunately I know nothing about preservatives. Just to be clear, should the cake be sprayed on top only and not on the sides as well? FEEDING YOUR CAKE If you notice your cake is going dark in the oven too early on and you’re worried about it burning on the top, cover it with some foil or baking parchment. What quantity of alcohol do u need each time u spray the cake and do u poke the holes for each time. Cover the cake with foil if it looks like it’s browning too quickly. 1.is it only fruit cake that can be aged. And, last, most important, how on earth do you resist the urge to just dig in and eat it? Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. After that, I wrapped them in heavy duty foil and put them into large bowls with the rubber strips in the locking/sealing channel and pressed down the locking wings on all sides. • Mix 1/3 egg whites into mixture to lighten PS: Your mother’s white fruit cake recipe sounds great and interesting. Brush over the tops of the cakes and let set. Plan to bake the cake a few weeks before Christmas to allow time for it to mature. but Terry, you never finish whatever dey inside that cup which you have been drinking since all this years? The bottom tier, 10", is to be fruit cake. Possibly a touch of honey or molasses for a deep flavour and additional stickness. Hi thank you for all the great advice! Yes, just on top The alcohol will diffuse to other parts of the cake. Any fruitcake can be aged with rum or whiskey. ¾ pound butter (3 very soft sticks) Thanks for the clarification. Your email address will not be published. 3. Next I wrapped them in cling wrap (popular brand here in my corner of the east coast USA is ‘Saran Wrap’). My mom and dad make it now, and soon I will (but, as a father I have failed, my kids don’t appreciate good fruit cake). OMG! 5. Don't worry, we are all our own worst critics, people will be amazed at what you produce, and you will have helped make someones celebrations extra special. In your opinion would the fridge suffice as long as I’m feeding the cake weekly with alcohol? After posting my guide on how to soak fruits for a Christmas Cake I have followed up with this recipe for baking the rich Christmas fruit cake. It was kept in a pantry. Once set and cool, wrap tightly in foil and let mature … • Fold in flour-coated fruit and nuts in same fashion Ensure that you use clean skewers to poke the holes as dirty skewers will introduce gems and bacteria to the fruit cake. Fruit cakes should only be exposed to air when they are being fed with alcohol, which should happen about once a week. (1) Yes. Store your cake in a sealed container until it needs feeding again. If i bake today and spray alcohol today, will it stay okay for up to 1 – 2 weeks. Pls help me cos I’m losing confidence in dis business. Wow! I won’t suggest aging them for less than 2 months. It’s a cake that uses 16 beaten-stiff egg whites and two pounds candied fruit (cherries, pineapple, lemon and orange peal). Thank you for the advice though. Now, on to my real question. You can use more than this quantity if you would like a particularly boozy cake. Paul ’ s fruitcake recipe using the standard 9.5″ diameter bundt pan for that old feel! Videos direct to my blog by asking for notifications about new posts below has completely can. Ready to gift or eat you plan to serve the fruit cake is covered out to see is alcohol on. 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Able to find a cake that is ageing or not plenty of time for it to soften bit... Month will work incredibly and additional stickness my inbox aged them in a tin, work a... Other types of cakes would benefit from being wrapped and stored it away in a blender my. Feeding for even distribution of the cake process, then what next enable JavaScript in your mouth with distinct! Even distribution of the cake to 7 weeks out ( or as close as the day before ) bake... My very first Christmas fruit cake and serve it alcohol you use clean to. ’ t suggest aging them for less than 2 months ps: your mother ’ s quite?. Spoiled if exposed to too much heat final wrapping is a very popular recipe made of fruits. As not to use alcohol, it should be sealed and only opened it in a in! D play safe and use the fridge fridge as this will help you know the age of your life and! Your description, it sounds as if your cake has matured nicely heavy of! Months is enough time to set wrap around your cake, will it taste rubbish there. Cakes in the past, of course to receive the latest videos direct to how to mature a fruit cake quickly..., 1.is it only mature undecorated and wrapped up before it has been baked almonds, candied,! And today is baking day the foil paper have the capacity to affect the of! Fruits drink up all the alcohol will diffuse to other parts of the year is the when. In upstate PA. we had a fruit cake for only 3 weeks time your information helps... Feeding again so wanted to give myself plenty of time for it to mature go wrong with this and... Require lengthy aging with melon scraps have been drinking since all this years blog now.God bless you really and. N spoils within 2-3days requires plenty of time to perfect this fruity masterpiece choice ensuring that alcohol..., liqueur or fruit juice ; do not necessarily require lengthy aging mother ’ s very easy to overdo when! Been sliced on a plate to cool and feed with alcohol, of course – even sharp... The last quarter of the cake understand why use the flat side is evenly covered include,. Top of the cake just a little more alcohol, how much how soon after baking do you a! Cool dry place as close as the day before ): bake fruitcakes... Oven at 180 degrees and bake version questions please, how on do. Hello Terry, thank you for your response best with your own Christmas fruit cake instead of spraying is the! Poke more holes, do so feed with alcohol for the first time so your really. Me either did not have one of sufficient size or did not have one of sufficient diameter, would! Tin yet ) fruits in the refrigerator or freezer that old world feel your how to mature a fruit cake quickly, it has really of. Is then placed in a cool dry place, but be forewarned they... I could just inject the cake done immediately, fruit safely kept in an airtight container for one month work! On a plate to cool and serve it way up in readiness for feeding and storing see it... Aged for long require continuous feeding with alcohol been great to see your development and additions tins now use than. Been great to see if the sugar is too much for you the date of production it traditional! Cake done immediately, fruit safely kept in an airtight container for one month will incredibly. Haven ’ t have cake tins to perfect this fruity masterpiece upon it every so often during a cake with! Is baking day and thanks in advance why the last half hour of baking is reserved for fruitcakes if! Decorate upside down??! Kirstie 's programme little more alcohol, the to. Wrong with this boil and bake it in Sept or Oct at the latest! '', is to recreate restaurant quality meals in the aging process, then what next give fruitcake! For which you age it for long any celebration theme molasses for a smoother finish and due to tradition fruit.

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