Unbaked Fruit Cake recipe: 60 Photos
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FAQ
A slice of moist, rich fruit cake is synonymous with the Christmas feast. Luckily for cooks who want to get ahead this time of year, most fruit cake recipes can be made weeks in advance of the big day – or even baked months before and stored in the freezer.
Most recipes call for dried fruit to be soaked overnight. I take a speedy approach: just microwave the dried fruit with juice and/or brandy, then stand for 1 hour to soak up the liquid. So much faster – and just as effective! Other than that, there's nothing unusual about how this fruit cake is made.
Rich fruit cake can be cut and eaten as soon as it's absolutely cold. It is a moist cake. However, it shouldn't be wet or sticky, if it is it is probably undercooked.
Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time.
The trifecta of sugar, low moisture ingredients and some high-proof spirits make fruitcakes some of the longest-lasting foods in the world.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
