How to Soak Fruits for Christmas Cake
Learn how to soak fruits for Christmas Cake recipe with detailed step by step pictures. Soaking dry fruits for rich fruit cake and plum cake, a simple recipe that’s quite handy with substitutions and variations!
Equipment
- Airtight Glass Container
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 100 grams Black Raisins/Currants
- 100 grams Golden Raisins
- 100 grams Dried Plums
- 100 grams Dried Cranberries
- 100 grams Chopped Cherries
- 4 tablespoon Finely Candied Orange Peels
- 50 grams Walnuts Chopped
- 50 grams Almonds Chopped
- 50 grams Cashews Chopped
- Rum as needed 500ml or as needed
Instructions
- In a clean dry sterilized airtight glass container add 100grams each of chopped (if needed) cherries, dried plums, dried cranberries, golden raisins and black raisins a.ong with 4 tablespoon finely chopped candied orange peels. Next add 50grams of chopped cashews, almonds and walnuts. Mix it well around.
- Add good quality rum into the glass container, I roughly used about 500ml.
- The liquor should be enough to cover the dry fruits and nuts. Mix it together and keep it tightly closed. Leave it at room temperature in a cool dry place. Mix the fruits every two days and add more rum if all the liquid is soaked up.
- Store for a minimum of a week or two and it is best to soak fruits for 4-6 weeks before baking the cake. For longer shelf-life, store the airtight glass jar in fridge for upto a year. This quantity is enough to make two 9” fruit/plum cakes.
Notes
- It is optional to use every fruit and nut in the list of ingredients, it is alright to skip one or two.
- For non-alcoholic version, use orange juice but soak the fruits no more than a week in advance.
- I used Captain Morgan rum for soaking the fruits (not-sponsored/paid-for)
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