What is the best liquor for fruitcake?

What is the best liquor for fruitcake?

Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes. Brush 1-2 tablespoons over the cake immediately it is removed from the oven.

Why is my fruit cake dry and crumbly?

Why is my fruitcake crumbly? Measure the ingredients properly, so there a good balance of fruit to the cake batter. Too much fruit means there is not enough batter to hold it all together. Alternatively, too much sugar in a cake batter to crumble when you cut.

Why is my fruit cake too moist?

It may be wet because of the alcohol depending when you last gave it a feed. Is it very wet or just a little sticky. Sometimes if fruit cake has not cooled sufficiently and is wrapped up it can cause a slimy wettness. If your cake is not slimy it should be fine.

How do I stop my cake from hardening?

Wrap your cake pan with insulating strips. These limit the heat transmitted to your cake batter by the pan, so the edges bake no faster than the middle of your cake. Most kitchenware retailers sell the strips or you can find them online.

How long should a cake cool before covering?

Let your cake cool until you can touch the pan without hurting yourself (usually 8-10 minutes). Turn the cake out onto a wire rack, bottom-side up, and set aside to finish cooling.

Should you cover a cake while cooling?

You don’t want to make the cake soggy, but make sure you cover the whole surface of the cake. Immediately following, cover the cakes tightly with plastic wrap and put aside to cool. If you have a bad recipe or have over-baked your cakes, this will not rescue them from being doomed to dry-ness.

Can I leave cake out to cool overnight?

If the cake does not contain fillings with perishables, such as dairy, eggs, or fruit, you can leave it out on the counter overnight. If it does, you will want to store it in the refrigerator.

Can you wrap cake in cling film?

For cake that is already frosted, wrap well in cling film, either whole or by the slice, and place in an airtight plastic container or airtight resealable bag. This will prevent it from absorbing flavours from the freezer. You can also wrap a foil layer around the cling film to protect the cakes.