I don’t know you have to try. Hope this helps! I cover that in the instructions, it would probably be fine in a cold cellar (who has those these days? Is there an option for those who don’t drink alcohol?  I was very intrigued by the mention of marzipan. Again, thanks so much. Fact: I have never actually had fruitcake, but with all the booze and fruit together and I thinking I would love it! Pour the brandy or rum into the chopped mixed fruits and nuts. Seems like you really tested the formula . When Should I Starting Baking Fruit Cake? I think it will be fairly obvious when you start baking! Oh, i didn’t mean paper kitchen towels, but the cotton type (English is not my first language). I didn’t use round pans. I haven’t heard of that wine before! Cannot get over how beautiful these pictures are Laura : ). Stir over low heat until the sugar has dissolved. Now I want fruitcake {there’s a sentence I never thought I’d say}… Big thanks to your mom for making fruitcake edible! One question though, is it always necessary to refrigerate this recipe, as I have made fruit cake in the past and always sealed and covered in a rum soaked cheesecloth in a cool place. 7 cups chopped mixed fruits (assortment of raisins, sultanas, currants, dried cranberries, dried apricots, mixed peel, glazed cherries, etc.) Thank you !Â. Yes, I made this recipe. Baked the cakes today and they smell amazing!   Merry Christmas.Â, So thrilled to hear that you like how the fruit cakes came out! That soaking period definitely contributes a lot more moisture to the cake, and I highly recommend it – although it will still taste good either way. Wow! My adult children did too. I plan on making them this weekend to give it time to soak over the next 3 weeks until Christmas. In fact we seem to have gone fruitcake crazy! Means a lot. So instead, I tested and updated the recipe to include regular raisins and golden raisins for contrast. When you say to bake until the cakes are ‘set’ – should they be brown? Thanks for an awesome recipe … I get so many compliments on it. I recently re-tested and made some minor adjustments to the dried fruit mixture to make everything easier to find and more approachable. A few days or a week would probably work as well – but it can also be stored for a very long time too. I must admit, I’m very wary of the candied fruit too because it generally just tastes like sugar to me, but this is the absolute BEST fruit cake I’ve ever had. Sift the flour, milk powder and spices together. I’d like to make for my dad but I’m not on the ball and it’s super close to Christmas lol. This year I remembered and thought I might tell you so that you can change it for others. Unfortunately, I haven’t tried to make this recipe in 3×6 loaf pans, so I really don’t have any explicit baking instructions that I can offer. Hi, would i be able to soak the cake in dark rum for approx 2 weeks instead of using sherry or triple sec? Thank youÂ. Several readers have had success substituting different varieties of dried fruit in this recipe; if doing this, please keep in mind the tartness and sweetness of various fruits for good balance. Could I cut the alcohol in half and replace the missing liquid by something else? So, adding this to my favorites. When the weather is cooler, mind you. I wouldn’t recommend freezing it personally, as the texture would probably change! I’ll be in touch soon! Beat butter and sugar in small bowl with electric mixer until just combined, beat in eggs, one at a … Hi Tanya! This fruit cake contains a ton of dried fruit. Brush 1-2 tablespoons over the cake right when it is removed from the oven. I never get tired of baking. Christmas isn’t Christmas without several slices of my mom’s famous fruit cake! My mom has tweaked and perfected it over the years. Check out this moist fruit cake recipe as the method calls for boiling the ingredients first before baking. I was quite thrilled when I noticed that most supermarkets now do mixed fruit packets with all the fruit needed for a fruit cake, some of it even comes pre-soaked so there is no need to wait at least 24 hours before the baking process starts. So, that altitude will absolutely affect your baking and recipes (usually sugar and leavening) need to almost always be adjusted, particularly if you live about 5,000 feet (which you are well above). I made this last year and am soaking my fruit again at this moment. 🙂. This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored for a long time. Hi Carol. Thanks Tieghan!! I just made this for the first time and couldn’t resist taking a sliver while it was still hot. This borders on FLUFFY. I’ve got my drunk fruit going since yesterday, And will be soaking the cake till Christmas!  It is a very thick, fruit heavy mixture. I learned to love her fruitcake … But times change and we move forward and this recipe is outstanding !Last year I gifted this cake to my fruitcake loving friends and family. I don’t usually leave review or any comments but here i am.  I have a lot of veg/vegan/ gluten yikes folks, so i’m going to have to experiment later, but for now, this is good old fashioned fruit cake from a time before “food fuss”. If you use a serrated knife (and it is cold), it should always hold its shape once sliced. I read that early this morning and I’m not sure why my brain read “paper towels” and not kitchen towels (as you said!). Gives it a nice crunchy texture.As soon as the cake cooled down, I took a slice, with a pretty blunt knife, I couldn’t wait to taste it and it was sooo good. Thanks. Your website is really beautiful and all the recipe seems easy. I made this fruitcake for my friends , Everyone of them have liked it. 🙂. I would soak it the once and as long as it is well-wrapped, it should be fine in the fridge for an extended period of time. Couldn’t find the usual currants and really wanted black currants. Hi Laura…. Set aside. Your email address will not be published. Stir mixture with a large spatula, scraping the edges and bottom of the bowl several times, until all of the ingredients are evenly incorporated. Preheat oven to 140ºC conventional. I can’t wait. Most fruit cakes are dry, overly sweet, and bland in flavor. We use a serrated knife to cut it into thin slices or cut regular slices in half. I have made this and enjoyed a lot with my family. Required fields are marked *. Wow! I used sour apricots and dried apple (200g and 120g) as optional fruits, and used dried cranberries instead of the dark raisins. Thank you so much for taking the time to come back and leave a review. just got home from the grocery to buy the ingredients. Since this cake has a such a large ratio of dried fruit, we’ll allow the fruit cakes to cool completely in the loaf pans before removing them. I’m one of the people who think it wouldn’t be Christmas without baking a fruitcake. Hi Laura, your cake looks amazing.I am going to give a try but I don’t have dark rum. Material may not be duplicated or republished without permission. 🙂, BTW, I doubled the soaking amount out of neurosis and fear. Do you have to use parchment paper? The result: The loaves are very humid, the dough feels as it was raw, even though they were in the oven for more than ninety minutes.Please, do you have any suggestions of how to solve the crumbling problem.Thanks for your answer.Regards,Mr. I don’t think it has to be refrigerated because of the alcohol, but I just like to say that to be safe. ), it’s really hard to say. 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