Re: Can I use Whisky in Cake instead of Brandy December 20, 2003 11:02PM I'm soaking my fruit in green ginger wine this year for something different - smells devine so far. In regards to booze, it also includes a cup of golden rum to soak the fruit and an unspecified quantity of brandy to finish the cake after it is baked. Consume a frozen fruitcake within one year. Can you use brandy instead of rum in a cake recipe Stack Exchange Network Stack Exchange network consists of 177 Q&A communities including Stack Overflow , the largest, most trusted online community for developers to learn, share their knowledge, and build their careers. Fruit cakes that contain alcohol can last for several months and still be edible as long as they have been properly stored. Until I came across this recipe. This cake is moist, dense, and tasty.
I often buy a kilogram bag of mixed dried fruit and then add a 200g bag of glace cherries. Don’t use a fruit juice to soak over time as it can ferment or go moldy! The alcohol should be something with flavour - a good port, sherry, Marsala, Muscat, rum, brandy, schnapps, or a mixture .. Every two weeks, for twelve weeks, unwrap and douse with 1-2 oz alcohol, depending on cake size and thickness.
This first recipe is for a traditional ‘Make and Mature’ cake.
This year forget the fruit cake but keep the alcohol to liven up your layer cakes. This cake is moist and stays moist for days, in fact, its flavor keeps getting better with time. If you are frosting the cake… It's amazing how many do have some sort of alcohol as an ingredient. If you use any non-alcoholic liquid to soak the dry fruits, you have to store soaked dry fruit in a air tight glass jar in fridge until you bake the cake.
I highly recommend making this fruitcake for company, friends, and family for a delectable delight! As an alternative White grape juice for example is a good subtittude for white wine you can also find it sparkling non alcoholic personaly I use some ginger to lift up the flavor as an extra lift in the flavor. Some swear that the only way to keep the cake properly moist is to actually soak the cloth in the alcohol. I want to make my own xmas cake again this year. The alcohol also adds moisture to the inside of the cake without making … To test the question, I used a top-shelf rum and brandy in one cake, and cheaper booze in the other. Fruitcake – Alcohol Free, a kid-friendly cake that you can have the same day you bake it. I cannot stand candied fruit and for that reason, have never enjoyed fruitcake. Tastes just like the authentic fruitcake (maybe even better!). Substituting wine in dessert can be acomplish by using good fruit juices with above 80% or higher-fruit content. My other half can't have anything with alcohol in it. The last time I made one I fed it with brandy to keep it moist.
Grand Marnier Orange Fruit Cake Recipe source: Wendyywy 150gm cherries (red and green), coarsely chopped 100gm currants 100gm golden raisins 100gm black raisins 100ml fresh orange juice 100ml Grand Marnier Zest from the oranges that you juiced from Combine everything except the cherries (I was worried that soaking in alcohol might release the colours) and cover. The reason the cake works well wrapped in cheese cloth is that, when you make it months in advance, the cloth allows the cake to maintain the moistness of the brandy which you have drizzled into it. Fruitcakes are among cakes that freeze well but need to be aged at least four weeks before freezing since the alcohol doesn't mellow while frozen.
The brandy cake was a bit more compact than the other three cakes but it still had a nice crumb and consistency (liquor cake words). To soak this much fruit I use a cup of liquid – either alcohol or black tea. All of the alcohol cakes had a unique and pleasant flavor and none of them seemed overly boozy. Can I substitute it with orange juice or similar and does this apply with other recipes?
The alcohol acts as a preservative that prevents the growth of mold. It has become a yearly family tradition to make this fruitcake & does not go to waste. Interestingly enough, the fruitcake's life is shorter if frozen than if refrigerated.