How to Add Rum to Fruit Cake
Place the dried and candied fruit you will be adding to the cake batter in a measuring cup or sealable container., Pour dark rum over the fruit., Soak the fruit in rum for at least 24 hours at room temperature before baking your fruitcake., Add rum...
Step-by-Step Guide
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Step 1: Place the dried and candied fruit you will be adding to the cake batter in a measuring cup or sealable container.
Follow your chosen fruitcake recipe to determine the amount of fruit you should use. -
Step 2: Pour dark rum over the fruit.
The rum should completely cover the fruit.
Cover with plastic wrap or container lid. , 72 hours of soaking is ideal, but check the fruit each day and add more rum if needed so that it doesn't dry out. ,, Leave it in its baking pan. ,,,, Wrap the cake with the cheesecloth and then brush with some additional rum. , Make sure you pull it tightly against the cake. , Place cake in an airtight container and store at room temperature. , Fruitcakes typically take at least a month to cure, which is when the alcohol mellows, but most traditional recipes recommend 3 months. , Unwrap and baste the fruitcake with rum every 1 to 2 weeks if you do not plan to store the cake long.
You can sprinkle the rum directly over the cake or brush it onto the cake with a pastry brush.
Maintain the moist texture and flavor of your fruitcake during longer curing periods by thoroughly brushing with rum at least every 3 months.
Tightly rewrap the cheesecloth, plastic wrap and foil. , -
Step 3: Soak the fruit in rum for at least 24 hours at room temperature before baking your fruitcake.
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Step 4: Add rum soaked fruit to your cake batter and reserve the soaking liquid.
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Step 5: Bake fruitcake and let cool completely.
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Step 6: Brush reserved rum across the top of the fruitcake with a pastry brush.
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Step 7: Place a piece of plastic wrap large enough to cover the entire fruitcake on your work surface.
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Step 8: Dampen a cheesecloth with rum and place it over the plastic wrap.
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Step 9: Unmold the fruitcake onto the cheesecloth.
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Step 10: Pull the plastic up and around the cheesecloth covered cake.
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Step 11: Cover the cake with 2 layers of aluminum foil.
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Step 12: Let the fruitcake cure.
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Step 13: Baste fruitcake with rum.
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Step 14: Finished.
Detailed Guide
Follow your chosen fruitcake recipe to determine the amount of fruit you should use.
The rum should completely cover the fruit.
Cover with plastic wrap or container lid. , 72 hours of soaking is ideal, but check the fruit each day and add more rum if needed so that it doesn't dry out. ,, Leave it in its baking pan. ,,,, Wrap the cake with the cheesecloth and then brush with some additional rum. , Make sure you pull it tightly against the cake. , Place cake in an airtight container and store at room temperature. , Fruitcakes typically take at least a month to cure, which is when the alcohol mellows, but most traditional recipes recommend 3 months. , Unwrap and baste the fruitcake with rum every 1 to 2 weeks if you do not plan to store the cake long.
You can sprinkle the rum directly over the cake or brush it onto the cake with a pastry brush.
Maintain the moist texture and flavor of your fruitcake during longer curing periods by thoroughly brushing with rum at least every 3 months.
Tightly rewrap the cheesecloth, plastic wrap and foil. ,
About the Author
Alice Ramos
Committed to making DIY projects accessible and understandable for everyone.
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