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My Experiences With Fruit Cakes: Bake Better Cakes

Fruit cakes are commonly used eatable in any family. These have been favorite to children and adults both; that’s why it is served with any meal. Easy to prepare, wide variety and long shelf life etc properties are keeping them at the top of favorite delicacies options that you can prepare at home.  As you cook more, you learn more about fruits cake. Experiences are different. Here are some secrets about fruits cake, I experienced.

Fruitcake should be made much before the time of usage. Many people say that fresh cake would be better but preserved cakes taste better. May be surprising to you but it is my experience. At least one month long storage is good but if you use cake after 2-4 four months, it will taste better. However, it needs proper storage facilities. Fruitcakes freeze well but these should be of at least 4 weeks age.

Never make the cakes in hurry. It involves many time taking processes. If you try to eliminate any process or to speed up the process more than natural, you wouldn’t get the best one. It is a days long process. Prepare nuts and fruits. Pour some flavored liquor over them. Let the mix stand covered at least for two – three days. Batter the paste and bake the cakes. The well prepared tasty fruit cakes ease down household pressure; thus, you can enjoy more time with your family members.

Bake the fruitcakes at low temperature. Some ladies set the temperature high to shorten the process but it makes the cakes hard. Ideally, it shouldn’t be more than 325 degrees and should be set much lower than this. The pans should be covered with brown or waxed paper at the base. This practice saves the fruit cakes from burning during baking. Check for the readiness should be done by inserting the cake tester in the center of cake. If the cake is ready, tester will come out moist but not doughy.

The fruit cakes can be decorated immediately after baking or at the time of serving. If you are not decorating before storing, wrap the baked cake in cheesecloth. Sprinkle a liquor or wine liberally but it should be same as was used while making paste. Before storing, wrap the cake in plastic bag. Brush the stored fruit cakes with same liquor one a week. If you are the first timer, don’t bake more quantity at one time however, you can prepare the mix for more baking. Baking of fruit cakes creates significant difference in taste and appearance.

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