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10 Tips for Making Fruitcakes

  • Susan
  • December 23, 2009

If you’re planning to make a fruitcake during the holidays, here are some tips to keep in mind.

For the best homemade fruitcakes, use deep loaf pans.

Use nonstick aluminum foil to line your pans.  Leave some foil hanging over the sides of the pan so you can lift the fruitcake out of the pan when it is finished baking.

Fill the pan between one-half and two-thirds full.

To keep the cake moist and keep it from over-browning, place the cake pans in a tray filled with two or three inches of hot water.

Cool the fruitcake for 15 or 20 minutes before removing it from the pan.   It may fall apart if you try to unmold it too quickly.

10 Tips for Making FruitcakesIf you don’t like citron or candied fruit, substitute your favorite combination of dried fruit.

If the fruitcake is soaked in liquor, allow the cake to ripen in the refrigerator for at least a month before serving. (The longer, the better!)

If you do not want to use liquor to soak your fruitcake, you can substitute the fruit juice of your choice.

Fruitcake should be served cold or at room temperature.

Serve thin slices and use a sharp, serrated knife for easiest cutting.

Fruitcakes can be delicious and coveted treats when you realize that the recipes are easily adapted to accommodate individual preferences rather than getting cake coupons and buying one.  Why not develop your heirloom recipe this week?

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