Why soaking is important for Christmas fruitcake?
When the dry fruits are soaked, they absorb the liquid and become plump. When baked, some of the liquid oozes out into the cake batter, resulting in a moist and flavorful cake , else , the dry fruit will soak up the moisture from the batter, leaving the cake dry. So Don’t Skip This Step !!
Check This Out : Christmas Fruit Cake : Part 2 : Baking the Cake
Yields:
1 Loaf (9*5)
1 Loaf (9*5)
Preparation Time:
15-20 minutes
15-20 minutes
Cooking Time:
0 minutes
0 minutes
Difficulty Level:
Easy
Easy
Ingredients
- Dried Apricot – 1/4 cup
- Dried Cranberry – 1/4 cup
- Glazed cherry – 1/4 cup
- Raisin – 1/2 cup
- Dried Pineapple – 1/2 cup
- Walnut – 1/2 cup
- Pecan – 1/4 cup
- Ground Cinnamon – 1/2 tsp
- Ground Nutmeg – 1/4 tsp
- Rum – 1 1/4 cup – 1 1/2 cup ( or Orange Juice)
Instructions
Add all the chopped dried fruits and nuts in a glass jar (do not use plastic or stainless steel or aluminum container). Make sure your glass jar/bowls are clean and dry. There shouldn’t be any water at all.
Add rum ( or Orange juice), nutmeg powder, and cinnamon powder in the glass jar. Mix well. Make sure fruits are completely covered with the liquid.
Cover the jar and refrigerate.
Stir the fruit once a day or every other day, to help moisten the fruit so that all of it is evenly coated with the alcohol or juice.
Notes :
- You can use standard rum, whisky, or brandy which will complement the flavor of the cake.
- You can use any dried fruits. the Total quantity should be 2 1/2 cups. Check This Out : Christmas Fruit Cake : Part 2 : Baking the Cake
- Soak the fruit for at least 12 hours. For good flavor, soak for a minimum of 1-2 weeks, the longer the better.