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asked November 22nd 2016

Fruitcake

Hi Paul
I baked my fruitcake a week ago and it turned out firm and glossy.
When I unwraped the sealed fruitcake yesterday to feed with brandy, the cake feels sticky at the bottom, is this ok?
What does feeding the fruitcake with brandy do to the cake in terms of taste, texture and sweetness ?
Hope my fruitcake will be ready to be served by this Christmas.

Thanks and regards
Richard

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accepted

Hi Richard

As long as it is sticky and not wet the cake is as it should be. The stickiness is from the fruits and sugars which are beginning to breakdown as the maturing process takes place. Normally a rich fruit cake is baked two or three months ahead to enable it to mature. It is fed, periodically with eithe brandy or another liqueur of choice. The alcohol adds more flavour and moisture to the texture and also acts as a preservative. When you next feed the cake, turn it over and do the reverse side. This way the cake is fed evenly throughout. Wrap it up again and place it in a cake box or tin and store in a cool place. Stop feeding it about a week or two before you need to marzipan and ice it (if doing).

Your cake will be lovely for serving I’m sure. Please post again if you need more information.

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Hi Paul

Thank you very much for taking the time to explain and advise on how to feed the cake.

It is well appreciated.

Have a great week ahead !

Best regards
Richard

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Hello Richard

I had a little chuckle that you thought I was Paul! I’m glad you found the above information useful. You have a wonderful week ahead too, hope all your plans are coming together!

Best regards
madeitwithlove. 🙂

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