British fruit cake recipe

Fruit cakes tend to be heavy, dense cakes which have a comparatively low flour content and contain plenty of mixed dried fruit.

Storage

The very best fruit cakes are matured not less than per month and moistened or ‘fed’ every so often with alcohol for example sherry, Madeira or brandy. Fruit cakes made exclusively from dried fruit could keep for many days and as much as per month fruit cakes that contains both dried and fruit goes mouldy more rapidly. Fruit cakes which have been matured and given with alcohol could be saved for any year or even more.

Preparation

When creating dense fruit cakes like a Christmas cake, the batter must be heavy enough for that dried fruit and nuts to become suspended inside it whether it's too thin the fruit will sink towards the bottom. Also originates from the sweetness from the dried fruit, that will scorch and switch bitter when the oven temperatures are excessive. For this reason traditional fruit cake quality recipes frequently need you to bake the wedding cake gradually in a cold and also to line the interior and outdoors from the container with paper: a dual thickness of parchment paper inside, and many layers of newspaper guaranteed with string outdoors.