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Fruit cake not sweet enough

post #1 of 8
Thread Starter 
I've made a gorgeous moist fruit cake for a wedding next weekend, I'm just not sure it's sweet enough.
I made 6 weeks ago and have been adding brandy periodically. Does anyone know if a sugar syrup would sweeten it up any or do I need to ditch it?
post #2 of 8

I imagine the fruit would make it reasonably sweet. Remember it will have frosting/fondant on it, so that will sweeten up the overall taste of the cake too. 

post #3 of 8

I always thought the fruit itself gave the sweetness along with the butter and syrup /rum soaked over the weeks.

 agree with other poster that the frosting or marzipan cover with add a lot of sweet sugar taste to cake.

Of course chocolate is the answer!
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Of course chocolate is the answer!
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post #4 of 8

What recipe did you use?

post #5 of 8

If you use both marzipan and fondant it should be perfect :) I bet it is wonderful

"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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"Creativity is allowing yourself to make mistakes. Art is knowing which ones to keep."

 

Scott Adams

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post #6 of 8
Thread Starter 
Thanks for that. Does anybody have a good fruit cake recipe? I've tried a few but I just don't seem to have much luck with them! Sponge is fine so it's not my oven?
post #7 of 8
Delia smith does the best fruit cake.
post #8 of 8

Fruit cakes do not have a lot of added sugar in them. Dried fruit is full of sugar.  A good fruitcake will taste rich, rather than sweet, but fondant definitely adds to the sugar hit.  I use an Australian Woman's Weekly recipe.  You can't go wrong with any of their recipes.

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