How to Moisten Fruit Cakes

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Fruitcake can be tasty if fresh, dried fruits are used and the moisture is retained.
Fruitcake can be tasty if fresh, dried fruits are used and the moisture is retained. (Image: fruitcake and black tea image by odze from Fotolia.com)

Fruitcake is a liquor-soaked holiday classic filled with spices and dried fruits such as apple, pear and apricot. It is often made a few weeks or even months ahead of time to allow the liquor to seep into the cake and properly blend with the other flavors. This often leads to a rather dry fruitcake, which is one reason why the dessert is not always well received. However, you can re-moisten the fruitcake before serving by adding more liquor.

Things You'll Need

  • 1/4 cup sherry, brandy or rum
  • Cheesecloth
  • Aluminum foil
  • Tin storage box

Poke several holes in the top and sides of the fruitcake using a skewer.

Pour ¼ cup of your choice of sherry, brandy, or rum over the fruitcake, ensuring that the liquor gets into the holes.

Wrap the fruitcake in a cheesecloth soaked with the same liquor that you used.

Wrap the cheesecloth-covered fruitcake in aluminum foil and place in a covered tin. Repeat the process daily for a week before serving the cake.

Tips & Warnings

  • To help prevent fruitcake from drying out, before baking, soak the fruits overnight in fruit juice or a liquor of your choice. This allows the fruits to soak up the liquid, which adds moisture to the fruitcake.

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