Looks and smells ok. Only use a sterilized glass jar to soak your fruits in. Both use 1.2kg of mixed fruit. Would the fact that Baileys is a cream-based liqueur affect the keeping time and quality of the cake? I promise it’s easier than you think, and the taste of a homemade Christmas cake will always surpass a store-bought one. My grandmother Marga taught me the importance of fruit soaking for a great-tasting cake, and I think of her every year when I prepare my fruit. Stir well. last week of November) and bake the cake just one week before Christmas (i.e. So, for soaking fruits for longer time, its better to add little spice at the time of soaking, and little more in the batter while baking the cake.When following the instant method of boiling the fruits either in alcohol or fruit juice, which is usually used up next day or within week, you may add adequate spices in the liquid itself along with fruits. Pour the alcohol or tea over. It is so easy and adds … During this time, you should also feed the cake with a tablespoon of rum/whisky/brandy (or my personal favourites - cherry brandy and/or amaretto) once …
The third one is the easiest way; soak fruits for overnight just three-four weeks before Christmas and on next day bake the cake, brush alcohol once a week until Christmas. Stir in the brandy, lemon zest and juice. Take a large glass jar, big enough to fit your fruit. I was thinking of adding it to this and also the soaked fruit for my usual Christmas cake. Ingredients 1 cup Black currants - dried 1 cup Raisins and Sultanas 2 cups Other dried fruit 1/2 tablespoon lemon zest 1/2 tablespoon Orange zest 2 cups soaking liquid - alcohol (rum, cognac,brandy or wine) or dark tea or fresh orange juice 2 cups other dried fruit. Soaking fruits for Christmas Cake is the first step to make the traditional rich Christmas Fruitcake. Soaking fruit for christmas cake non alcoholic. I began making my Christmas cake a week or so ago - but my oven packed up. Secondly, soak fruits five weeks before Christmas (i.e. Great timing. It’s best to soak your fruits at least 6-7 weeks prior to the making of the cake. Here are my two favourite Christmas Cake Recipes. Directions Preheat oven to 150°C (130°C fan) mark 2. My grandmother Marga taught me the importance of fruit soaking for a great-tasting cake, and I think of her every year when I prepare my fruit. Put all the fruit into a large microwave-safe bowl. Heat oven to 160c140c fangas 3. Whilst Bailey's liqueur is not traditional it would be possible to use this to soak the fruits before you mix up and bake the cake. third week of December) and feed it with alcohol once only. Cover the... 2. Cut Up Your Fruit First 1.