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The spread of fruitcakes predates the modern era. An aesthetically pleasing and deliciously moist fruit cake perfect for celebrating the holiday season. Although it is often praised, it also has many detractors. It got a bad rep and some anecdotal evidence that it's something nobody wants and just sits in a box until the following holiday season. Bricks, paperweights, and doorstops are just some of the names given to this cake. Instead, point the finger at the recipe rather than the fruitcake. Give fruitcake another shot; there are numerous variants to try. Fruit cake, as it has traditionally been made, is a classic dessert that features soaking, unsweetened dried fruit. They are typically made with candied, dried fruit, fruit rind, nuts, spices, and alcoholic beverages such as brandy or rum. All you need to do is to pick the suitable dry and fresh fruits to perfect a fruit cake. Here are some tips!
A foolproof plan to avoid fruit cake faux pas
Often, the amount of fruit and nuts included in the cake batter is relatively considerable, and there is only a small amount of batter left to hold everything together. As a result, the cake is naturally very dense, moist, and heavy, giving rise to the undesirable variant. So, pay attention to the batter and other ingredients ratio.
To make a light fruit cake
Fruitcakes that use white sugar and corn syrup are called "light" fruit cakes. Almonds, golden raisins, pineapple, apricots, and other dried fruits are ideal for this.
Dark fruit cake, Image Source: Unsplash
To bake a dark fruit cake
It's important to note that fruit cake comes in light and dark varieties. In the latter version, darker substances like molasses and brown sugar are used as mainstays. Raisins, prunes, dates, cherries, pecans, and walnuts are some examples of darker fruits that would work well in this variation.
Substitutes for candied citron
The thick peel of the namesake citrus fruit is used to make candied citron. There's no need to force citron into a recipe if you don't like it. Just swap in your favourite candied fruit instead. Several more distinct varieties can be obtained quickly and easily.
Candied fruits, Image Source: Freepik
Candied fruit is another option that can be made at home. Think about the tangy, sweet, and sour flavours of citrus fruits and berries, including orange, lemon, lime, pineapple, and more. Fruit pieces are dipped or boiled in syrup before being desiccated. After they have dried, they are typically coated with granulated sugar.
Fresh fruit cake fruit options
Using fruits to make a fresh fruit cake, Image Source: Pexels
Fruits that have been dried, candied, or dehydrated do not belong in a fresh fruit cake. Consider picking fresh grapes, apples, pineapple, pomegranates, peaches, kiwis, apricots, mango, mandarins, and berries. Fruit cake with fresh fruit can be delicious, but it's important to use firm fruit and avoid using watermelon, bananas, and other soft, mushy fruits.
How to maintain fruit moisture
It's common for a fruit cake to be too dry. Soaking the fruits in fruit juice or your preferred liquor overnight before adding them to the cake batter can help keep the cake moist and prevent it from drying out during baking. This lets the fruit soak up some liquid, making for a juicier fruitcake. According to several experts, the dried fruit mixture should be soaked in black rum the day before baking. It lends a fantastic fragrance while also lowering the sweetness. The fruits should be soaked for at least 12 hours and up to 24 hours.
With these tips, we hope you will pick the right dry and fresh fruits to bake perfect fruit cake.
