How long do you soak fruitcake?

The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.

What can I do with a dry fruitcake?

All you need to do is brush a little milk or cold water over the cake. Then, place in a preheated, medium heat oven (around 350F/175C) leave for around for up to 20 minutes or until it crisps.

How long does a fruit cake last without alcohol?

Since the cake contains no alcohol, it doesn’t have a long shelf life. You will need to finish it within 3-4 days max if stored at room temperature. If you want to store it for longer, I recommend you allow the cake to cool completely and then wrap it well with cling film and freeze it.

What temperature should a fruit cake be when cooked?

Bake fruitcakes slowly, at a low temperature — between 275 to 325 degrees F (135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Test for doneness by poking a skewer or a toothpick near the cake’s center. It should come out clean.

How do you rescue an overcooked fruit cake?

How to Revive a Fruitcake

1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange.
2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.
3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.

How do you store a fruit cake after baking?

Wrap each cake in several layers of cheesecloth and then in plastic wrap. Store the cakes in airtight containers in a cool dry place, but not in the refrigerator or freezer. Check carefully at least once a week, as rich, moist cakes mould very easily. If you see any mould, throw out the cake.

Does the alcohol evaporate from fruit cake?

Alcohol improves the flavor of a cake in two ways. It incorporates flavors which are present in the alcohol itself and are determined by the fruit, grain or other source and the fermentation process. Alcohol is volatile, meaning it evaporates easily.