i have a customer who's husband is a recovering alcoholic, and they love fruitcake, i would like to know what do you do to keep your cake moist, because i normally pump my fruit cake with alcohol over a period of a couple of months...what do i do when no alcohol is allowed in the cake, i know i can soak the fruit in apple juice but what would i use in place of brandy for the other part as im not sure if apple juice would be very good for pumping the cake with after it has cooked....
any ideas this is a first for me...as my fruit cakes are booze bombs as i was told the other day
Never made a fruit cake myself but found a thread with some answers http://cakecentral.com/t/754206/how-do-i-make-a-rich-fruit-cake-without-alcohol
Hehe I got halfway through your post and instantly knew you were another Aussie Sorry can't help you out with any advice - your booze bomb method is the same way I was taught by my mum!!
AI usually do all mine with ETOH as well, I have done an alcohol-free fruit cake on occasion, and its really much more fruit than cake, and its super moist and yummy....is there any way you can simply up the moisture of your fruitcake by adding more fruit to the recipe, and then leave out the booze altogether? Maybe worth doing a test run.
i found a boiled fruitcake recipe that im going to try but im not sure how it is going to go with being fondant covered, from what i remember from one of my teachers years and years omg and years ago i was told that boiled fruitcake is not suitable to fondant cover because they leak or something like that....so not sure how it will go i have time to test a few but not that much time lol
and yep im an aussie from queensland....but thanks anyways