Tis the season for fruitcakes and if you’d like to try your hand at making one yourself (or troubleshoot any problems), here are a few tips and recipes I’ve collected to help achieve the best results possible…
Part 1
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Completely dust the fruit and nuts with flour so they don’t fall to the bottom of the batter while baking. Shake off excess flour before mixing in the recipe.
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Oven temperature should be low enough to cook the batter fully without drying out the cake (250°F).
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First line the cake pans with several layers of brown paper, this insulates the batter against excess drying.
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Baking pans should only be filled 2/3 full of batter, not full.
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After baking, the cake should be thoroughly cooled on a rack, then removed from pan and wrapped in aluminum foil. Store in a cake box. Cake may be wrapped in several thicknesses of cheesecloth. Brandy or fruit juice may be poured on the cloth occasionally.
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Make fruitcakes at least 3 weeks before using, this allows them time to ripen.
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Don’t freeze a fruitcake right away. Let it age at least 3 to 4 weeks first so it has a chance to build its flavor (ripen).
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Use the best spices, nuts and dried fruits you can afford. Spices should be fresh.
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