perky27 Posted 6 Sep 2013 , 3:58pm
post #1 of

AI've made a gorgeous moist fruit cake for a wedding next weekend, I'm just not sure it's sweet enough. I made 6 weeks ago and have been adding brandy periodically. Does anyone know if a sugar syrup would sweeten it up any or do I need to ditch it?

7 replies
Nadiaa Posted 7 Sep 2013 , 1:20am
post #2 of

I imagine the fruit would make it reasonably sweet. Remember it will have frosting/fondant on it, so that will sweeten up the overall taste of the cake too. 

sewsugarqueen Posted 7 Sep 2013 , 1:54am
post #3 of

I always thought the fruit itself gave the sweetness along with the butter and syrup /rum soaked over the weeks.

 agree with other poster that the frosting or marzipan cover with add a lot of sweet sugar taste to cake.

auzzi Posted 8 Sep 2013 , 1:41am
post #4 of

What recipe did you use?

Cakespirations Posted 8 Sep 2013 , 1:48am
post #5 of

If you use both marzipan and fondant it should be perfect :) I bet it is wonderful

perky27 Posted 9 Sep 2013 , 7:32am
post #6 of

AThanks for that. Does anybody have a good fruit cake recipe? I've tried a few but I just don't seem to have much luck with them! Sponge is fine so it's not my oven?

cupcakemaker Posted 9 Sep 2013 , 7:34am
post #7 of

ADelia smith does the best fruit cake.

cazza1 Posted 9 Sep 2013 , 10:31am
post #8 of

Fruit cakes do not have a lot of added sugar in them. Dried fruit is full of sugar.  A good fruitcake will taste rich, rather than sweet, but fondant definitely adds to the sugar hit.  I use an Australian Woman's Weekly recipe.  You can't go wrong with any of their recipes.

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