Many may cringe when thinking of the dry, crumbly fruit cakes often gifted to them during the Christmas holiday; receiving these gifts seemed punitive, rather than a warm sentiment of the season. However, if skeptics were to try the best fruit cake, which can be easily made at home or ordered from online merchants, they may change their tune. The yummiest and best fruit cake of the season really comes down to the ingredients used and the quality of those ingredients. Making the best fruit cake is quite easy, and can possibly change how family and friends feel about fruit cake in general.
High-quality liqueurs or brandy are found in the best fruit cake; it is less about the quantity of booze in the batter than it is what cooks and bakers are adding. Cognacs and aged whiskeys make fine variations, though some inventive bakers are adding frambois or other fruit-enhanced liqueurs to their mixes. While buying liters or fifths of these high-end ingredients could deter prospective chefs against the art of making delicious fruit cake, consider buying nips or single-serving sizes of these expensive additives for the sole purpose of making this Christmas staple. There may even be enough left over for the chef to try a bite!
Soaking dried fruits in liquid to re-hydrate them is standard. Plumping fruits back, whether they are raisins, dates, or apricots, is essential to a moist cake. While some may toss in the dried fruit directly to the batter, they will draw moisture out of the mix during the process resulting in a drier cake. Try inventive ways of hydrating fruit such as using fresh squeezed juices from oranges or limes, or soaking the fruit in a separate bowl of grand marnier or apricot brandy. Using a fruit flavored liqueur really will add some complexity of flavor to the finished product.
It can not be emphasized enough that toasted nuts make the most flavorful baked goods. Toast walnuts, pecans, or hazlenuts on a dry cookie sheet or baking pan in a low oven. It is also possible to dry-toast nuts in a skillet on the stove top. Watch the nuts carefully during toasting however, as they do have a tendency to burn which really ruins their flavor in the cake.
Speaking more about fruit, only add what you love! That is, so many fruit cake recipes that call for fruits that are simply unappealing. If you do not enjoy green candied cherries, than why add them? Buy top quality dried fruit, and make sure that it is relatively fresh. You simply cannot make a delicious fruit cake without using delicious fruits. The former motto when baking these often-shunned treats was to use as much color as possible through a gamut of fruits, despite how these tasted individually. There are more options than ever before in terms of dried fruit, and many homes now have dehydrators among their kitchen gadgets. Try pineapple, berries, or nectarines for uniquely familiar flavors in fruit cake variations.
Chop fruit up to reasonably small pieces without turning it unidentifiable; it is okay to leave some chunky consistency which will lend to the fruit's integrity, making it an enjoyable and sensory experience. Many chefs will want to age or store their fruit cakes to enhance the potency of the liqueurs or to meld flavors. Be sure to glaze the entire loaf or pan with a simple icing to lend moisture to the cake during this period. Citrus juice, freshly squeezed is best, and amounts of confectioners sugar create a tasty glaze. Make it thin and pour in a light coating across the top of the baked cake. This will add additional moisture to the cake as it sets. Enjoy!
High-quality liqueurs or brandy are found in the best fruit cake; it is less about the quantity of booze in the batter than it is what cooks and bakers are adding. Cognacs and aged whiskeys make fine variations, though some inventive bakers are adding frambois or other fruit-enhanced liqueurs to their mixes. While buying liters or fifths of these high-end ingredients could deter prospective chefs against the art of making delicious fruit cake, consider buying nips or single-serving sizes of these expensive additives for the sole purpose of making this Christmas staple. There may even be enough left over for the chef to try a bite!
Soaking dried fruits in liquid to re-hydrate them is standard. Plumping fruits back, whether they are raisins, dates, or apricots, is essential to a moist cake. While some may toss in the dried fruit directly to the batter, they will draw moisture out of the mix during the process resulting in a drier cake. Try inventive ways of hydrating fruit such as using fresh squeezed juices from oranges or limes, or soaking the fruit in a separate bowl of grand marnier or apricot brandy. Using a fruit flavored liqueur really will add some complexity of flavor to the finished product.
It can not be emphasized enough that toasted nuts make the most flavorful baked goods. Toast walnuts, pecans, or hazlenuts on a dry cookie sheet or baking pan in a low oven. It is also possible to dry-toast nuts in a skillet on the stove top. Watch the nuts carefully during toasting however, as they do have a tendency to burn which really ruins their flavor in the cake.
Speaking more about fruit, only add what you love! That is, so many fruit cake recipes that call for fruits that are simply unappealing. If you do not enjoy green candied cherries, than why add them? Buy top quality dried fruit, and make sure that it is relatively fresh. You simply cannot make a delicious fruit cake without using delicious fruits. The former motto when baking these often-shunned treats was to use as much color as possible through a gamut of fruits, despite how these tasted individually. There are more options than ever before in terms of dried fruit, and many homes now have dehydrators among their kitchen gadgets. Try pineapple, berries, or nectarines for uniquely familiar flavors in fruit cake variations.
Chop fruit up to reasonably small pieces without turning it unidentifiable; it is okay to leave some chunky consistency which will lend to the fruit's integrity, making it an enjoyable and sensory experience. Many chefs will want to age or store their fruit cakes to enhance the potency of the liqueurs or to meld flavors. Be sure to glaze the entire loaf or pan with a simple icing to lend moisture to the cake during this period. Citrus juice, freshly squeezed is best, and amounts of confectioners sugar create a tasty glaze. Make it thin and pour in a light coating across the top of the baked cake. This will add additional moisture to the cake as it sets. Enjoy!