Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, boozy fruit soak for your christmas cake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Boozy Fruit Soak For Your Christmas Cake is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Boozy Fruit Soak For Your Christmas Cake is something that I’ve loved my entire life.
This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti I let my fruits soak for a week. Soak the dry fruits now to have melt-in-the-mouth moist fruit cake to enjoy on Christmas day, to share with family and friends.
To begin with this recipe, we must prepare a few ingredients. You can cook boozy fruit soak for your christmas cake using 2 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Boozy Fruit Soak For Your Christmas Cake:
- Get Chopped dried fruit and nut of your choice
- Take dark rum
Using port on your Christmas fruitcake is good since it is a great addition. Soaking Christmas fruitcake in port brings out a lovely twist with lusciousness in your dessert. Also, to have that deep boozy feel, soak your fruits two weeks ahead if possible. Studded with dry fruit soaked in rum and spiced with beautiful holiday flavours, this recipe is sure to win you over.
Steps to make Boozy Fruit Soak For Your Christmas Cake:
- Finely chop up the dried fruits and nuts.
- In a clean, dry glass or ceramic jar, add the chopped dry fruits and nuts and the rum. Mix well together with a wooden spoon.
- Seal the jar with a lid and keep in a cool, dry place away from sunlight.
- Every two or three days, give the fruit a mix and add about ¼ cup more rum if it looks too dry.
- You can throw in any dried fruit of your choice. I used dates, sultanas, a mixture of golden and black raisins, dried figs, dried apricot, and cashew. Candied Ginger and Orange are quite often added to the traditional cakes, but these don't favor my palate and hence I have left it out. Feel free to add in case you like these flavors.
- I have soaked Cashew along with the dried fruit. You really don't need to. If you like your nuts crisp, chop them and add along with an assortment of other nuts directly into your cake batter.
- You can also use Whiskey, Brandy, or good quality Port or Sherry to replace the rum used in the recipe.
- If you are looking at an alcohol-free version of cake, you can soak the dried fruit and nut in freshly squeezed orange juice. But please remember that such a cake will have a short shelf life as opposed to the cake containing alcohol soaked fruits.
- Please remember to use only glass or ceramic jars to soak the fruits. Metallic or plastic containers may not be your best choice as the alcohol may react with the metal or plastic which could be harmful.
And here's how the making part goes down. The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. Most recipes call for dried fruit to be soaked overnight. Drain the alcohol from the fruit, saving the alcohol for the cake mix and for feeding the cake. Melt the butter in a large saucepan.
So that’s going to wrap this up for this exceptional food boozy fruit soak for your christmas cake recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
