Boozy Fruit Soak For Your Christmas Cake
Boozy Fruit Soak For Your Christmas Cake

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, boozy fruit soak for your christmas cake. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Boozy Fruit Soak For Your Christmas Cake is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Boozy Fruit Soak For Your Christmas Cake is something that I have loved my whole life. They are fine and they look wonderful.

A slice of Rum or Brandy infused fruitcake heralds the warmth of Christmas. If a bite of boozy doesn't give you the warm and fuzzies, I don't know what will! This delicious Boozy Fruit Salad combines cantaloupe, blueberries, strawberries, kiwi and pineapple all soaked in Limoncello and garnished with fresh mint.

To begin with this particular recipe, we have to first prepare a few components. You can cook boozy fruit soak for your christmas cake using 2 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Boozy Fruit Soak For Your Christmas Cake:
  1. Get 2 cups Chopped dried fruit and nut of your choice
  2. Prepare 1 cup dark rum

Eat right away or make in advance and feed The fruit can be left to soak for up to a week - I gave mine three days. The boozy fruit is stirred into a thick batter made flavourful with dark brown. This Boozy Christmas Cake is AMAZING. It's a sweet rum cake filled with my homemade tutti frutti, golden raisins, pistachios and dates.

Instructions to make Boozy Fruit Soak For Your Christmas Cake:
  1. Finely chop up the dried fruits and nuts.
  2. In a clean, dry glass or ceramic jar, add the chopped dry fruits and nuts and the rum. Mix well together with a wooden spoon.
  3. Seal the jar with a lid and keep in a cool, dry place away from sunlight.
  4. Every two or three days, give the fruit a mix and add about ¼ cup more rum if it looks too dry.
  5. You can throw in any dried fruit of your choice. I used dates, sultanas, a mixture of golden and black raisins, dried figs, dried apricot, and cashew. Candied Ginger and Orange are quite often added to the traditional cakes, but these don't favor my palate and hence I have left it out. Feel free to add in case you like these flavors.
  6. I have soaked Cashew along with the dried fruit. You really don't need to. If you like your nuts crisp, chop them and add along with an assortment of other nuts directly into your cake batter.
  7. You can also use Whiskey, Brandy, or good quality Port or Sherry to replace the rum used in the recipe.
  8. If you are looking at an alcohol-free version of cake, you can soak the dried fruit and nut in freshly squeezed orange juice. But please remember that such a cake will have a short shelf life as opposed to the cake containing alcohol soaked fruits.
  9. Please remember to use only glass or ceramic jars to soak the fruits. Metallic or plastic containers may not be your best choice as the alcohol may react with the metal or plastic which could be harmful.

I let my fruits soak for a week. This will soften the dried fruit - making for plump rum-soaked fruit. You can use any dried fruit you'd like but consider making my. What fruit do you want in your cake or pudding? Can't stomach glacé, then go the dried route.

So that is going to wrap it up with this special food boozy fruit soak for your christmas cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!