their recipe calls for 8 oz dried cherries, 14 oz currants, and 22 oz mixed raisins splashed with brandy (not enough to float the fruit, just enough to wet them) and held overnight. Then 12 oz butter, 12 oz brown sugar; creamed. Then add 6 beaten-to-mix eggs to the creamed butter/sugar, then add the dry ingredients which are: 12 oz a/p flour, 1 tsp baking powder, pinch salt, 1.5 tsp cinnamon, 1 tsp nutmeg. Add 3 oz ground almonds and the zest and juice of a lemon and put it in the oven at 325 for 3.5 hours. I adjusted the recipe to make a 12" round cake and two 10" cakes for their wedding (the 12" is going to be the bottom tier, the top tiers are styro, the other two are kitchen cakes).
So I've been brushing a little brandy on them every few days; but I started to go through books (english cookbooks mostly) and found there's two basic categories of fruitcake (steamed pudds are another topic) - the ones with fruit soaked for days and the ones with the fruit soaked overnight. Since I am one of those who has not had fruitcake (good or bad... well wait - there was this awful thing my sister had got from a Harry and David gift basket but that cannot be the same thing as what I've made!!). I don't know what this is supposed to taste like or what the texture is supposed to be like. The wedding is next weekend, should I stop brushing with brandy soon or douse it right before I put on the marzipan and fondant?
Thanks for the help!
JeanneCake, where is the bride/groom from? Is this a West Indian style fruitcake? Usually when I make mine, I pour the liquor on it as soon as it comes out of the oven. I let it cool in the pan uncovered. Once completely cool, I cover the pan with foil and leave it for 3 days before I turn it out and cover it in fondant. I know the traditional English way calls for a layer of marzipan, but I don't use that. If I were you, I wouldn't wet the day of covering it with the marzipan and fondant... maybe the day before. This allows the liquor to be well absorbed and sorta mellow out. I guess it's all in the preference, but I like my blackcakes to have a smooth taste.
Edited by JamericanDiva, 11 October 2005 - 09:21 PM.