Mixing
Getting some rum into a commerical fruitcake
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I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have a bottle of Cuban rum that was gifted to me and I think it might fill the bill.
What is the best process for doing this? At room temperature or in the fridge?
baking cake dessert
asked 59 mins ago
Spehro Pefhany
1366
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up vote
1
down vote
favorite
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have a bottle of Cuban rum that was gifted to me and I think it might fill the bill.
What is the best process for doing this? At room temperature or in the fridge?
baking cake dessert
asked 59 mins ago
Spehro Pefhany
1366
add a comment |Â
up vote
1
down vote
favorite
up vote
1
down vote
favorite
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have a bottle of Cuban rum that was gifted to me and I think it might fill the bill.
What is the best process for doing this? At room temperature or in the fridge?
baking cake dessert
asked 59 mins ago
Spehro Pefhany
1366
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it more flavor. Some process involving cheesecloth and inverting the cake was mentioned. I have a bottle of Cuban rum that was gifted to me and I think it might fill the bill.
What is the best process for doing this? At room temperature or in the fridge?
baking cake dessert
baking cake dessert
asked 59 mins ago
Spehro Pefhany
1366
asked 59 mins ago
Spehro Pefhany
1366
asked 59 mins ago
Spehro Pefhany
1366
asked 59 mins ago
Spehro Pefhany
1366
asked 59 mins ago
Spehro Pefhany
1366
1366
add a comment |Â
add a comment |Â
1 Answer
1
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oldest
votes
up vote
2
down vote
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and do the same on the bottom. You can repeat a couple of times, 2-3 tablespoons at a time, maximum.
For this I wrap in clingfilm, and store at room temperature in an airtight tin or plastic container. This works well for the dark, heavy fruit cakes we have as Christmas cakes in the UK (also traditionally used as the bottom tier of wedding cakes). These cakes keep indefinitely at room temperature so long as they don't dry out. A lighter fruit cake may end up more soggy than moist.
If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves. Big pieces rather than ground, so you can pour the rum off them easily, and do this with a small amount so you can taste it and dilute if necessary.
answered 36 mins ago
Chris H
14.4k12743
add a comment |Â
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and do the same on the bottom. You can repeat a couple of times, 2-3 tablespoons at a time, maximum.
For this I wrap in clingfilm, and store at room temperature in an airtight tin or plastic container. This works well for the dark, heavy fruit cakes we have as Christmas cakes in the UK (also traditionally used as the bottom tier of wedding cakes). These cakes keep indefinitely at room temperature so long as they don't dry out. A lighter fruit cake may end up more soggy than moist.
If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves. Big pieces rather than ground, so you can pour the rum off them easily, and do this with a small amount so you can taste it and dilute if necessary.
answered 36 mins ago
Chris H
14.4k12743
add a comment |Â
up vote
2
down vote
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and do the same on the bottom. You can repeat a couple of times, 2-3 tablespoons at a time, maximum.
For this I wrap in clingfilm, and store at room temperature in an airtight tin or plastic container. This works well for the dark, heavy fruit cakes we have as Christmas cakes in the UK (also traditionally used as the bottom tier of wedding cakes). These cakes keep indefinitely at room temperature so long as they don't dry out. A lighter fruit cake may end up more soggy than moist.
If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves. Big pieces rather than ground, so you can pour the rum off them easily, and do this with a small amount so you can taste it and dilute if necessary.
answered 36 mins ago
Chris H
14.4k12743
add a comment |Â
up vote
2
down vote
up vote
2
down vote
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and do the same on the bottom. You can repeat a couple of times, 2-3 tablespoons at a time, maximum.
For this I wrap in clingfilm, and store at room temperature in an airtight tin or plastic container. This works well for the dark, heavy fruit cakes we have as Christmas cakes in the UK (also traditionally used as the bottom tier of wedding cakes). These cakes keep indefinitely at room temperature so long as they don't dry out. A lighter fruit cake may end up more soggy than moist.
If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves. Big pieces rather than ground, so you can pour the rum off them easily, and do this with a small amount so you can taste it and dilute if necessary.
answered 36 mins ago
Chris H
14.4k12743
When I feed a Christmas cake (home made, but it shouldn't make much difference) I simply prick holes all over it with a thin skewer and drizzle the alcohol over the top. A few days later I invert and do the same on the bottom. You can repeat a couple of times, 2-3 tablespoons at a time, maximum.
For this I wrap in clingfilm, and store at room temperature in an airtight tin or plastic container. This works well for the dark, heavy fruit cakes we have as Christmas cakes in the UK (also traditionally used as the bottom tier of wedding cakes). These cakes keep indefinitely at room temperature so long as they don't dry out. A lighter fruit cake may end up more soggy than moist.
If it's extra flavour you're after, you could steep some appropriate spices in your rum first: a cinnamon stick, a bit of root ginger and a couple of cloves. Big pieces rather than ground, so you can pour the rum off them easily, and do this with a small amount so you can taste it and dilute if necessary.
answered 36 mins ago
Chris H
14.4k12743
answered 36 mins ago
Chris H
14.4k12743
answered 36 mins ago
Chris H
14.4k12743
answered 36 mins ago
Chris H
14.4k12743
14.4k12743
add a comment |Â
add a comment |Â
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