peachachecha Posted October 23, 2011 Share Posted October 23, 2011 I posted Bessies Jam Cake recipe and my friend that gave me the recipe said she can remembers that her mother used to some how sprinkle alcohol over it. She does not know how. I would lke to try it but have no idea how it is done. How do you do it? Quote Link to comment Share on other sites More sharing options...
Patricia W Posted October 23, 2011 Share Posted October 23, 2011 First of all, soak the fruit you use in the fruit cake for a least 24 hours in the chosen alcohol. I've been known to soak mine for a week! Then when the cake is cold, leave on the greaseproof paper you've used to line the tin on as this will keep the moisture in. Wrap the cake in cling film, then foil ( never put foil directly round the fruit cake because it cause some sort of adverse reaction). Do not freeze, just leave in a cool dry place. Once a week (or 10 days or whenever you remember,) laboriously unwrap, and pour a few teaspoons of the chosen alcohol over ( more or less - depends on how alcoholic you want it to be!) The re-wrap. I used to put holes all over so it would soak in till I went to a cake making class and it was discouraged because the holes ( allegedly ) could be a means of bugs getting in. I don't know if I believe this, but last few cakes I haven't made the holes and the alcohol soaks in anyway. I turn the cake and soak either end. My very best fruit cake ever was one I made for my daughter's wedding cake and matured it for 4 months. I stopped adding alcohol after about a month and just left it wrapped. Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted October 23, 2011 Share Posted October 23, 2011 When I make my fruit Christmas cake, once it is cold, I make holes in the top of it with a skewer. I sprinkle about 3 tablespoons of brandy over it and wrap it in greaseproof paper then foil and seal in a tin for 2-3 months to mature. Some folks bring theirs out every week to sprinkle another tablespoon of brandy on it until it is used. I am not sure about your recipe but that is what I do with my traditional style cake. I have made mine for Christmas already and it is sealed it the tin and put away in the eaves (which is a cool place to keep it and away from children who may eat it ) Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted October 23, 2011 Share Posted October 23, 2011 I used to put holes all over so it would soak in till I went to a cake making class and it was discouraged because the holes ( allegedly ) could be a means of bugs getting in. I don't know if I believe this, but last few cakes I haven't made the holes and the alcohol soaks in anyway. That is interesting. I use a knitting needle to make the holes. I do however give it a wash and pour boiling water over it before I put it in the cake to avoid bugs Quote Link to comment Share on other sites More sharing options...
Yorkshire Pudding Posted October 24, 2011 Share Posted October 24, 2011 We once used a (clean!) syringe & needle for the job - very effective but not easy to get hold of for the average cook! Quote Link to comment Share on other sites More sharing options...
Patricia W Posted October 24, 2011 Share Posted October 24, 2011 I work on the principle that the more alcohol you add the fewer bugs there will be anyway! Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted October 24, 2011 Share Posted October 24, 2011 Good plan Quote Link to comment Share on other sites More sharing options...
