Important points
Fruitcakes are rich and filled with
fruit. The batter acts as a binder to
hold the fruit and nuts together.
Measure ingredients carefully and
keep the oven temperature low
and even to prevent flops, because
the ingredients are expensive.
Keep fruit and nuts quite
chunky so that they can still
be distinguished.
Don't leave the fruit to soak in
the brandy for too long because
it may become too soft. Don't put
the nuts into the brandy.
To test whether the cake is done,
insert a skewer and remove it.
There should not be any sticky
batter residue on the skewer. The
fruit may make the skewer sticky
though, so test with the skewer in
a few places to be sure.
If you do not want to ice the
cake, decorate the top with fruit
and nuts before baking.
Bake the fruitcake at least a
month (two is preferable)before
eating to allow the flavours to
mellow and mature. If it will be
stored for a couple of months,
sprinkle with 15 to 20ml brandy
once a month. If you are making
it close to eating time, 'feed' it
once a week with a tablespoon
of brandy. Seal the cake well with
aluminium foil to prevent drying.
Fruitcake can be kept for a
couple of years if sprinkled with
brandy regularly and stored
properly. Make sure it is well
wrapped, sealed in an airtight
container and stored in a cool,
dark place.
