Tips For Making Good Fruitcake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These are some tips I found on the internet while I was looking for a fruitcake recipe.... i though it might be helpful to post them..... Ingredients:
fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious. |
fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. when wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years |
have it your way... |
if there are certain fruits you don't like, you can always include more of another, or some of your own favorites. dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. to convert a favorite dark fruitcake recipe to a light fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup |
Directions:
1. Fruitcake-Making Tips
2. To prevent overbrowning, line the bottom and sides of the pan with foil. If you leave extra foil overlapping the sides, it will be easier to remove the cake
3. When baking, set the fruitcake pan in a baking pan (13x9-inch) half-filled with water to prevent burning around the edges.
4. Let fruitcake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
5. For long-term storage, bury the linen and foil wrapped fruitcake in a tin filled with powdered sugar.
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