A dry fruitcake is usually an overbaked fruitcake.
Poke a few holes [not all the way to the bottom of the cake and douse liberally with alcohol or grape-juice [or juice of choice]. I would suggest 3-4 tablespoons.
Wrap tightly in aluminum foil then in plastic wrap.
Send to uncle in new house, and with the admonishment to "let it mellow" until after he is completely "settled in" [3 weeks]
A dry fruitcake is usually an overbaked fruitcake.
Poke a few holes [not all the way to the bottom of the cake and douse liberally with alcohol or grape-juice [or juice of choice]. I would suggest 3-4 tablespoons.
Wrap tightly in aluminum foil then in plastic wrap.
Send to uncle in new house, and with the admonishment to "let it mellow" until after he is completely "settled in" [3 weeks]
I would wrap it in the cling wrap 1st then the foil.
A dry fruitcake is usually an overbaked fruitcake.
Poke a few holes [not all the way to the bottom of the cake and douse liberally with alcohol or grape-juice [or juice of choice]. I would suggest 3-4 tablespoons.
Wrap tightly in aluminum foil then in plastic wrap.
Send to uncle in new house, and with the admonishment to "let it mellow" until after he is completely "settled in" [3 weeks]
Wont the grape juice ferment if left sitting around in a cake for 3 weeks??? I know alcohol is fine, but not so sure about the grape juice.????
Nati
A fruitcake is baked in a tin that is double lined with the paper extending at least 2 inched above the edge of the tin. When it is cool, it is removed from the tin but the paper remains in place. After dousing the cake, the paper is folded neatly down over the cake-top. If there is a gap lay a neat square of paper over it. The cake is then wrapped in foil. Then it is wrapped in plastic so it is completely air-tight. At no stage does the foil or plastic actually touch the cake.
The grape juice or any juice will not ferment in the cake during the mellowing period.
Grape juice contains glucose and albumen which contribute to fermentation. The albumen contains microscopic organisms which are the fermenting agents.
These are destroyed by the process of pasteurization - all commercially available juices are pasteurized.
auzzi that is very interesting to know. My fruit cake recipe is baked in a tin that is lined twice with brown paper and three times with white. This is the way we were taught in class. All the alcohol in the cake, is added to the batter and the fruit, we were told to use brandy or whiskey, and not to use sweet wines, sherries etc, because these would not keep the cake. The recipe we were given in class can keep for years if it has been properly baked, covered in almond paste and fondant to keep it air tight. It does not at any point require dousing with alcohol after baking. As the saying goes "There's many ways to skin a cat". hehe
This recipe even though it requires baking for 3-4 hours, gives an extremely moist cake as well, mainly fruit of course.
cheers
Nati
A fruitcake is baked in a tin that is double lined with the paper extending at least 2 inched above the edge of the tin. When it is cool, it is removed from the tin but the paper remains in place. After dousing the cake, the paper is folded neatly down over the cake-top. If there is a gap lay a neat square of paper over it. The cake is then wrapped in foil. Then it is wrapped in plastic so it is completely air-tight. At no stage does the foil or plastic actually touch the cake.
The grape juice or any juice will not ferment in the cake during the mellowing period.
Grape juice contains glucose and albumen which contribute to fermentation. The albumen contains microscopic organisms which are the fermenting agents.
These are destroyed by the process of pasteurization - all commercially available juices are pasteurized.
I mentioned in a previous post that I would wrap the cake in cling wrap first because I find it makes for a tighter seal. I never mentioned the foil coming in contact with the cake I suppose I should have been clearer.
Also, not all commercially available juices are pasteurized. I suppose it depends on where you live.
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