Excellent fruitcake is hand prepped, gently baked for hours then doused with generous quantities of fancy liqueurs. This combination operates best with like flavors, but not the identical flavor such as a strawberry pie filling with a strawberry cake mix or a lemon pie filling with a lemon cake (it tastes like lemon pledge). The pastries can be filled with fruit or bean paste, chocolate and even savory ingredients such as an egg to symbolize the moon. Icing or decoration for the fruitcake ahead of serving is also optional, but will make the fruitcake a splendid visual treat as effectively — not to mention adding extra sweetness. Bake up to 60 minutes if needed, depending on your oven and the pan you use, till the cake is browned and attractive.
I tend to do a 13” by 9” cake alternatively of a bunt while for Easter will do a chocolate cherry layer cake with 7 minute frosting and coconut, or perhaps a spice cake with peach pie filling and cream cheese frosting. Soak any fruit for a couple of days (preferred) or overnight, in rum, whiskey or other alcohol or fruit juice so that the fruit becomes plump and absorbs the flavours ahead of baking. Yet another way you can prepared the cake for longtime storage is to bury it in powdered sugar in an airtight tin in a cool location. The Nebraska bakery changed names and ownership numerous times ahead of becoming nationally known as Beatrice Bakery Co in …READ MORE