Hi everyone, has anyone got a good recipe for a fruit cake that needs to be at it's best by 7th September? I've been told I should be leaving it to mature for longer than that but obviously don't have more time. Also it's for a Christening and children will eat it so need to have no alcohol in there. Help please!
the alcohol in the fruit cake evaporates during baking so its really not a problem for children. Its not as if they will be downing a swig of rum:)
My dad starts eating the fruit cake almost as soon as it comes out of the oven I don't think its ever matured more than a month.. I think the Delia Smith fruit cake is similar to mine
Thank you for your replies. May give the fruit juice idea a try, I presume it will still keep a few weeks without the alcohol in it?
Someone might be able to correct me, but if you use a recipe for a 'rich' fruitcake, rather than a 'boiled' fruitcake, it should be fine.
If you wrap the cake well and then freeze it for a few days then defrost, that helps mature it as the freezing/defrosting process breaks down the cell walls in the fruit.
Do NOT make a boiled fruit cake or it is just as likely to be mouldy in 6 weeks. They are designed to be eaten straight away and do not much like having fondant placed over them. I've heard a few horror stories of decorated boiled fruit cakes including the mouldy one my mother won in a raffle.
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