"Vox Humana" > wrote:
>
>"Jenn Ridley" > wrote in message
>news
>> How do I store the cakes so that the flavors will mellow without the
>> cakes getting stale or moldy? (moldy is more likely with the recipe I
>> use.)
>>
>> All of my cookbooks say to wrap in a tea-towel, place in a cake tin
>> and spritz with brandy or rum every week or so. (OK, gg-gramma's
>> recipe doesn't say that, but it just says 'mix dry ingredients with
>> wet ingredients. mix in fruit and nuts. bake at 325 until done.')
>>
>
>My mother was strictly against alcohol consumption. She made fruitcakes
>every year. She put apple slices in the tin with the fruitcake. She would
>check them occasionally and change the apple slices as needed. I don't
>recall that they ever got moldy. As I recall, she always had the cakes made
>before Thanksgiving for consumption on Christmas.. You could also soak some
>cheesecloth or a towel in orange juice and wrap the cake in that. You might
>also try using some of the flavored syrups sold for coffee. You just need
>something that will humidify the container that contains the cake. Of
>course, you need to store the cakes in cool, dark place.
Thank you!
I knew it could be done (after all, gg-gramma was a tee-totalling
Methodist) but "everyone knows" that fruitcake is soaked/spritzed with
brandy/bourbon/whisk(e)y, and I couldn't find anything with
information otherwise.
And I was slightly incorrect...gg-gramma's recipe says 'bake in slow
oven until done', not 325.
thanks!
jenn
--
Jenn Ridley :