Fruit Cake Tips

Baking By jojo1403 Updated 5 Sep 2013 , 12:00pm by alexjasen120

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jojo1403 Posted 2 Sep 2013 , 8:51pm
post #1 of 3

Just wondered if anyone has any good tips/ advice for making/ baking fruit cakes.  My Mum can do a good one, comes out nice and dark, she bakes it with the tin wrapped in newspaper to stop it burning as the bake takes 4 hours.

I'm using a Mich Turner recipe, I haven't tried it yet as it needs to mature for 8 weeks before you can eat it.  Just thought someone might have good recipes/ tips to share...

2 replies
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CakeGeekUk Posted 2 Sep 2013 , 10:49pm
post #2 of 3

Hi Joanne, the Mich Turner recipe is beautiful, so you can't go wrong there.  The one thing I do differently (and the entire cake baking community will disagree with me here) is I bake and ice fruitcakes fresh.

For years I stuck to the advice of making fruitcakes weeks in advance and drizzling with brandy every few days.  Then, I accidentally "broke" a fruitcake in half and had to re-make one at the last minute, icing the cake fresh the next day.

I happened to be a guest at the wedding that week and I could not believe the difference in the cake iced fresh versus fruitcakes left to "mature" for 8 weeks - it was so much moister.

Now, nothing would convince to leave a fruitcake sitting around in parchment paper for 8 weeks, soaking it with brandy.  In any case, I find the brandy only soaks down barely below the surface and even prodding it with a cake tester doesn't make it soak any further into the cake. 

This is my tip for making fruitcakes, Joanne.  Give it a try yourself sometime if you get the chance and see what you think!

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alexjasen120 Posted 5 Sep 2013 , 12:00pm
post #3 of 3

Thanks geek


I will try to make fruit cake. fruitcake is very delicious cake so this cake is my favorite.



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