Moist Fruit Cake

Baking a moist fruit cake that is moist to begin with is easier than keeping a dry one moist after it's been baked.

How to make - and keep - your fruit cake recipes moist.

Create Moisture Before Baking

Soak the fruit in fruit juice or alcohol of your choice. The most popular are orange juice, rum, or brandy.

Cover the fruit completely with liquid and allow to sit overnight. This plumbs up dried fruit quite a bit and adds moisture to the cake as it bakes.

Add Moisture to a Dry Cake

Soak cheesecloth in the liquid of your choice (fruit juice, rum or brandy work for most cakes).

Wrap the fruit cake in the cloth and place in an air tight container. Let it sit for several months, turning the container every week or two so the liquid infuses the cake evenly.

Check the cloth every once in a while to make sure it hasn’t dried out. If it has, repeat the above process of soaking and wrapping.

A second method, which only differs slightly from the one listed above, is to wrap the cake in a soaked cheesecloth and wrap in double foil. Store in a cool, dark place and check it once a week or so to make sure the cloth hasn’t dried out.

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