Fruitcakes should be made well in advance of the time that they will be used. One month of storage is a necessity. Two, three, or even four months is not too long a time if the storage facilities are cool and dry.
Fruitcakes freeze very well. However, they must be aged at least four weeks before freezing, as they do not mellow while they are frozen.
Take several days to make your cake or cakes. prepare the nuts and fruits, pour the liquor to be used over them, and let the mixture stand well covered for two or three days. Then make the batter and bake your cakes. The cakes will be better and the pressure in a busy household will be eased.
Always bake fruitcakes at a low temperature, no higher than 325 degrees and preferably much lower. Line the pans with brown paper or waxed paper to prevent the cakes from burning during the long baking time. Always place a pan of hot water on the floor of the oven. This prevents the cakes from drying out. Test for doneness with a cake tester inserted in the center of the cake. It will come out moist, but not doughy, when the cake is done.
Cool fruitcakes on a rack in the pans in which they were baked. When cakes are cooled, turn them out of the pans and carefully peel off the paper. If you are not decorating the cakes before storing them, wrap them in cheesecloth. Sprinkle liberally with whatever liquor or wine was used in the recipe. Seal the cakes in plastic wrap or in plastic storage bags. Once a week, brush the cakes with more liquor.
Perhaps the most important, don't feel absolutely bound by a recipe.
Within this boundary, you can make substitutions of your own choice.
Use fresh good quality ingredients - make sure spices are fresh.
Soak fruit and nuts at least overnight in fruit juice or liquors to soften, drain and use excess liquid in recipe.
Dredge fruit and nuts with some flour so they won't sink in batter. Shake off excess flour and use in the recipe.
If changing pan sizes, remember baking time will be altered in the recipe. Fruitcakes may be baked in muffin tins, disposable pans, etc.
Be sure to grease and flour pans or use greased brown paper for liners. Greased wax paper is also used in some recipes.
Place a pan of water on rack or on the oven floor below the baking cake.
If cake is browning too fast, place a sheet of foil the top of the cake.
Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.
Always cool fruitcakes completely in pan and remove when cold.
Pour or brush some liquor of choice over hot cakes for good flavor. Poke cake with skewer if desired.
Fruitcakes taste better with age! This is called "ripening." Liquor based cakes may be stored several months in advance in a cool place prior to serving. Non-liquor soaked cakes may be kept in a cool place or in refrigerator for short term storage or a or freezer for long storage. Be sure to ripen fruit cakes a few weeks before freezing.
Frost cakes close to serving time (not ahead of time). Use a sugar-syrup glaze to brush on cakes for a shine and to adhere.
Slice cakes in a sawing motion with sharp thin blade of knife or a serrated knife.
Add 1 cup of applesauce to your fruit cake recipes to make a moister fruitcake.
(old) fruitcakes by gently
heating pieces (microwave or steamer) and serve with a hard sauce,
brandy sauce, glaze or desired topping.
What's Cooking America© copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -