Soaking dry fruits for all your Christmas and Holiday bakes is an easy thing to do. If you like rich, boozy fruit cake then this is your thing. I’m sharing my version here, the way I soak dry fruits to bake the Rich Fruit Cake for Christmas every year. Also, the jar of soaked dry fruits is a wonderful gifting option to your near and dear ones. 🙂
How to soak Dry Fruits for Rich Fruit Cake
Soaking dry fruits for all your Christmas and Holiday bakes is an easy thing to do. If you like rich, boozy fruit cake then this is your thing.
Ingredients
Nuts
- 100g- Almonds
- 100g- Cashew nuts
- 25g- Pistachios
Dried fruits
- 50g- Sultana/Golden raisins
- 50g- Currants
- 50g- Tutti frutti
- 25g- Glazed cherries
- 25g- Dried Apricots
- 25g- Dates
Alcohol
- Rum or Brandy as required
Instructions
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Chop the nuts, dates, and apricots. Cut the glazed cherries into slices lengthwise. I don’t chop raisins and currants but depending on your preference you can chop them.
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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. Stir gently with a clean, dry spoon to mix everything well. Close the lid.
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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.
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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. The top layer of fruits needs to be covered with alcohol always.
Recipe Notes
- 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 the jar refrigerated if the weather is hot and humid.
- The minimum time duration of soaking the dry fruits is one week before baking the cake.
- Always store the fruit mixture in a glass container.
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