I’m making Rich Fruit Cakes for some years now. But my blog doesn’t have any rich fruit cake recipe yet. Well, the answer is I get too much busy every year during this time as I take orders for fruit cakes. And I always have some travel plans too during the winter vacation. So, the busy time has started already. And I’m little late for this post. 😛 But better late than never.
Soaking dry fruits is a very easy thing to do. If you like rich, boozy fruit cake, you’ll love to do this. Making rich fruit cake from scratch is a fantastic experience. 🙂
I’m sharing my version here, the way I soak dry fruits for Rich Fruit cake every year. I’ll post the fruit cake recipe shortly. If you’re following me on facebook or instagram, you’ll get the updates right on time!
How to soak Dry Fruits for Rich Fruit Cake
- Almonds- 100g
- Cashew nuts- 100g
- Pistachios- 25g
- Sultana/Golden raisins- 50g
- Currants- 50g
- Tutti frutti- 50g
- Glazed cherries- 25g
- Dried Apricots- 25g
- Dates- 25g
Rum or Brandy as required
Chop the nuts, dates and apricots. Cut the glazed cherries into slices lengthwise. I don’t chop raisins and currants, but you can chop them, that is your personal preference.
Mix all the fruits and nuts in a bowl. Now transfer them to a clean wide mouth glass container/jar with a tight lid. Pour rum or brandy on this. The dry fruits and nuts should be covered completely with alcohol. Close the lid. Shake well, or else you can give this a gentle stir with a spoon before covering with lid. Keep this in a cool, dark place. And don’t forget to stir this mixture after 2-3 days. Keep doing this until you bake the cake.
You’ll notice the alcohol quantity will reduce with time; this is natural because the fruits absorb the alcohol. So, add some more rum/brandy at this stage.
- You can add candied peel into this. Add candied orange peel and candied ginger peel, 2 tbsp each if using.
- This fruit mixture can be stored up to one year.
- Keep this in refrigerator if the weather is hot and humid.
- The minimum time duration of soaking the fruits is one week before baking the cake.
- Always store this mixture in glass container.