Moist Fruit Cake

Moist fruit cake, how to make it, and how to keep it that way.

Baking a fruit cake that is moist to begin with is an easier process than keeping a dry one moist after it has already been baked.

Create Moisture Before Baking

To do this, the fruit can be soaked in a fruit juice or alcohol of your choice. The most popular options are orange juice, rum, or brandy. Simple cover the fruit completely with liquid and allow to sit overnight. This will plumb up dried fruit quite a bit, and add moisture to the cake as it bakes.

Add Moisture to a Dry Cake

It happens, you bake a lovely fruit cake for a gift or your own use and it comes out dry. It is possible to turn it into a moist fruit cake,but it does take some time.

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.

Be sure to check the cloth every once in a while to make sure it hasn’t dried out. If you find it has, simply 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 that the cloth hasn’t dried out.

To leave Moist Fruit Cake and find lots of other recipes and tips, check out the links at the bottom of the Home Page!