How to Soak Fruits for Christmas Fruit Cake

The traditional Christmas fruit cake is rich, dark, moist. When the dry fruits are soaked, they absorb the liquid and become plump. When baked, some of the liquid oozes out into the cake batter, resulting in a moist cake. When you soak fruits for Christmas fruit cake, you get a better cake, moist and with the flavours infused within.

So tip : save some for the Easter Cakes

Ingredients 

250 g deseeded chopped dates

100 g chopped almonds 

50 g chopped walnuts  

100g chopped  black raisin 

50 g  chopped cranberry 

50 g choped blueberry 

50 g chopped  dried fig 

150 g chopped cashews 

50 g ginger preserve 

50 g orange peel 

 Brandy or rum

Method 

💥In a large glass jar with lid, gradually add all the cleaned and chopped fruits.

Note : The dates could be a little larger and chunkier as they soften and break up during baking. All the other fruits should best be sliced to an even size. Slicing the fruits means there is more fruit in the cake and its tastier when you bite into small pieces of fruit rather than a few large chunks.

💥Pour the alcohol  onto the dry fruits, stir so the liquid settles in. Continue pouring until the alcohol covers the top of the fruit.

💥Refrigerate until use but from time to time, check on the fruit in soak and add more alcohol as needed to keep the fruit soaked.