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Nov 26, 2007 04:28 PM

Homemade fruitcake tips [moved from Quebec board]

NOt sure I can help you with where to purchase the best fruitcake, as I make my own, but wrapping yours in cheesecloth that has been soaked in rhum or other spirit of your choice is a great idea. Resoak the cloth at least once a week. It should end up being great.

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  1. Maisonbistro,

    Thanks for the advice. But I'm not sure I understand. You're suggesting that I soak the cheesecloth and then wrap it around the cake? I was considering placing the cake in a cookie tin and dousing it with some dark rum and letting it sit for a it bit. Soaking the cheesecloth and then wrapping it around the cake doesn't sound like it will impart much of the rum flavour to the cake. Then again, maybe dousing the cake itself with rum will make it too mushy?

    6 Replies
    1. re: Chai Latte

      If you soak it directly it will turn to mush. Don't use yards of cheesecloth - but definitely soak that in the booze and wrap around the cake. Then, once a week or so, pour some more booze on the cheesecloth.

      1. re: maisonbistro

        Agree. Wrap with cheesecloth, sprinkle with the booze once a week (I make my own and keep it in the fridge in a closed container during this process), then serve it after at least 4 weeks. I've used dark rum or sherry with good results.

        1. re: maisonbistro

          Also agree. In addition, I tend to poke holes in mine with a bamboo skewer - that allows some of the rum/sherry to penetrate the cake a bit better. But...I do make my own and it is fairly moist to begin with (much more fruit than cake). If your cake is a bit on the crumbly side, vigorous poking and soaking might cause mushiness. The cheesecloth is key - if you can moisten it up a bit that way, then you may be able to slowly get more liberal with your dousings. I wrap in cheesecloth, then in plastic wrap, then store in a tin in a cool place.

          1. re: lait cru

            Couldn't agree more. Cheesecloth, holes in the bottom, wrapped in foil, in a tin, soak as required. I've got to say, I make the best fruitcake I've ever tasted, though I admit I use a 200 year old Irish recipe.
            Back in the day, I swear the best store bought fruitcake was in Eaton's basement, the dark variety. Always moist and rich, never dry.
            My philosophy is to have just enough cake to hold the fruit together.

            1. re: bomobob

              Boy, I miss Eaton's fruitcakes...

      2.'s in the oven now on "Regulo 3"