Easiest Way to Prepare Homemade Boozy Fruit Soak For Your Christmas Cake
Hey everyone, it is Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Homemade Boozy Fruit Soak For Your Christmas Cake. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Boozy Fruit Soak For Your Christmas Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Boozy Fruit Soak For Your Christmas Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Boozy Fruit Soak For Your Christmas Cake is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Boozy Fruit Soak For Your Christmas Cake estimated approx 25 mins.
To get started with this particular recipe, we have to prepare a few components. You can have Boozy Fruit Soak For Your Christmas Cake using 2 ingredients and 9 steps. Here is how you can achieve that.
Every home we visited during the Christmas season had one thing for sure, BOOZY CHRISTMAS FRUIT CAKE! The first step to making this smashing cake is Soaking Dry Fruits of your choice in an alcohol that suits your palate the most. This process as simple as it sounds is also very crucial in bringing out the authentic flavors of the cake. My recipe uses a large variety of dried fruit and nut which is steeped in alcohol for a few days before baking the gorgeous festive cake.
Ingredients and spices that need to be Take to make Boozy Fruit Soak For Your Christmas Cake:
- 2 cups Chopped dried fruit and nut of your choice
- 1 cup dark rum
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.
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