Hi everyone, has anyone got a good recipe for a fruit cake that needs to be at it's best by 7th September? I've been told I should be leaving it to mature for longer than that but obviously don't have more time. Also it's for a Christening and children will eat it so need to have no alcohol in there. Help please!
the alcohol in the fruit cake evaporates during baking so its really not a problem for children. Its not as if they will be downing a swig of rum:)
My dad starts eating the fruit cake almost as soon as it comes out of the oven I don't think its ever matured more than a month.. I think the Delia Smith fruit cake is similar to mine
AYou can replace the alcohol in fruit cakes for fruit juice, so any recipe will do.
Thank you for your replies. May give the fruit juice idea a try, I presume it will still keep a few weeks without the alcohol in it?
Someone might be able to correct me, but if you use a recipe for a 'rich' fruitcake, rather than a 'boiled' fruitcake, it should be fine.
If you wrap the cake well and then freeze it for a few days then defrost, that helps mature it as the freezing/defrosting process breaks down the cell walls in the fruit.
Do NOT make a boiled fruit cake or it is just as likely to be mouldy in 6 weeks. They are designed to be eaten straight away and do not much like having fondant placed over them. I've heard a few horror stories of decorated boiled fruit cakes including the mouldy one my mother won in a raffle.