Ive Used Almond Extract Instead Of Vanilla In My Fruit Cake!
Baking By tonilouise80 Updated 3 Oct 2011 , 6:32pm by costumeczar
Hi there
I wanted to get some advice, I am making a fruit cake for a bottom tier of an anniversary cake and by mistake i have used quite a lot of almond extract instead of vanilla. I have left my fruit to soak and i am concerned the almond may be way too strong!!! Will i get away with it as it is a fruit cake or should i start from scratch?? I have soaked my 4lb of fruit in brandy, orange juice, lemon and loads of almond extract. The thing is i cant stand the smell of almond and it is giving me a terrible headache. Ive prob only used a tablespoon of the stuff.
Please help, i have only been baking and decorating for a year and cant believe i got the wrong bottle!!
The nut allergy thing will not be a problem as i am using marzipan on the cake anyway and people will be warned about this.
Thanks people x
Tonilouise80
It should be okay once you soak/feed the cake...Does it have almonds in the batter too?
No it does not have any almonds in it ha ha. I think im just going to use the fruit and hope for the best. I will still have time to re do it if it tastes naff ha ha thanks for your reply
Toni
No it does not have any almonds in it ha ha. I think im just going to use the fruit and hope for the best. I will still have time to re do it if it tastes naff ha ha thanks for your reply
Toni
Ah, see, the recipe that I use has some almonds in it too, if I remember correctly.
Actually, you reminded me that I need to round up the ingredients for Christmas fruitcakes, so thanks!
Quote by @%username% on %date%
%body%