We have all tried that holiday fruitcake that could have doubled as a brick when re-siding the neighbor’s house. Save your teeth and excite your tasted buds by using these 10 tips to an exceptional fruitcake to share with your friends and family.
Make sure to inspect the fruits to make sure that it is not out of date. Dried fruits can easily go rancid if it is past the sell by date.
Butter that has salt already added to it can add too much sodium to the cake and make it too salty for some.
Instead of using white sugar, add brown sugar to your cake so that it will give it a more golden brown look.
By adding some dark rum or medium sherry to your fruitcake, you will increase the flavor. Once your cake is done, pull it out of the oven and brush the outside of the cake with the alcohol of your choice. Wrap it in foil until it has cooled to keep in the moisture.
Duck eggs are much richer than normal chicken eggs. By using them instead of chicken eggs, you will make your fruitcake moister and richer tasting.
When lining your pan, make sure to use brown baking paper instead of spray. This will make your cake easy to remove from the pan without adding grease.
After you have added the ingredients to the pan, make sure to tap out all the air bubbles by dropping it a few times on the kitchen counter.
Fruitcakes do best when cooked at a low temperature and slowly. Cooking too quickly can cause the cake to dry out and become hard.
Remove the cake from the pan when it is completely cool, keeping it wrapped in the brown baking paper. Wrap the cake in a clean kitchen towel and place it in a cool spot. This will keep your fruitcake moist until serving.
Once you are ready to serve your fabulous fruitcake, present your work on a beautiful wood cutting board. An engraved round cutting board is a great way to add flare to your dessert. At Cutting Board USA we offer a wide range of high-quality, fully customizable hardwood cutting boards. Perfect for serving and gifting this holiday season!
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