on Dec 19, 2019, Updated Dec 01, 2020 Christmas? Now? Early? You must be wondering why am I talking about Christmas right now! But trust me, this is the right time for soaking fruits for Christmas Cake, so that they absorb all the booze and flavors and your cake is a notch higher than the regular cakes. It’s best to soak your fruits at least 6-7 weeks prior to the making of the cake. I usually soak mine around November. But I’ve sometimes done it as close as 2 weeks to 10 days earlier. The sooner the better, but hey! it’s Christmas; so let’s make most of it without any worry. it’s never too early to soak your fruits. You can actually keep the jar in the refrigerator for up to a year. So go ahead and chop yours. And once they are all boozy and ready, do not forget to bake a Christmas Fruit Cake using these. Along with these fruits, I even make Ginger Candy, Candied Orange Peel so that our Christmas becomes as sweet and pleasant as these candied/soaked fruits. Making these sweets is really easy and they would come handy while making different bakes/cakes for Christmas. So, here is How to soak fruits for Christmas Cake:
Step by Step Recipe
Chop all your dried fruits in small pieces Add them to a air tight glass jar Add rum, brandy, brown sugar, nutmeg powder, cinnamon powder and clove powder in the glass jar. Mix it well, close and refrigerate the jar
