How to Revive a Fruitcake

However, you can re-moisten the fruitcake before serving by adding more liquor.

1. Poke several holes in the top and sides of the fruitcake using a skewer.
2. Pour ¼ cup of your choice of sherry, brandy, or rum over the fruitcake, ensuring that the liquor gets into the holes.

I promise you SOFT & MOIST cakes!

1. Use Cake Flour. Reach for cake flour instead of all-purpose flour.
2. Add Sour Cream.
3. Room Temperature Butter / Don’t Over-Cream.
4. Add a Touch of Baking Powder or Baking Soda.
5. Add Oil.
6. Don’t Over-Mix.
7. Don’t Over-Bake.
8. Brush With Simple Syrup/Other Liquid.

1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange.
2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.
3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.

You can either soak cheesecloth in brandy, bourbon, whiskey, rum or other liquor and then wrap it around the cooked, cooled fruitcake before wrapping in plastic wrap and storing, or simply brush the cake with an alcohol of your choice and wrap tightly.

No matter which version you choose, all you have to do is chop the fruit, put it in a bowl, cover it with your alcohol of choice, and let it sit in the fridge for 2 to 3 hours.

The Soaking liquid – using Alcohol I have suggested 2 cups of rum in the recipe below. When soaking the fruits however, add only as much liquid as is required to cover the top of the fruits. Generally you would need about half of the volume of fruit.

The 15 Best Tasting Liquors in America

• Don Julio Blanco.
• Hennessy V.S.
• Johnnie Walker Black Label.
• Effen Black Cherry Vodka.
• Smirnoff Sorbet Light Lemon.
• Smirnoff Peach.
• Grey Goose Le Melon.
• Ciroc Red Berry.