The fresh and eggless fruitcake and its preparation process
The secrets of preparing fresh fruitcake are as followsEggless Fruitcakes that are delicious are versatile too and can be all-occasions servings. They are covered elaborately with icings. They are treating delectable at birthdays and weddings. A fruitcake slice with no icing serves special and perfect for afternoon tea leisurely taken. Fruitcake tastes best when kept for 1 month time period. If facilities of storage are cool and dry, fruitcakes are kept for maturing for 4 months or so. You must keep this in mind before starting preparations such that fruitcake is made in advance of the time duration required. For preparing fresh fruitcake only good quality and fresh ingredients must be used. Cut nuts and fruits into pieces desired, soak in fruit juice or liquor for desired time period and time duration. Before you mix them into batter, do dredge nuts and fruits in flour for prevention from sink factor in batter and then excess flour is shaked off before its usage in dish. Preparation of fruitcake is an adventurous task. Many ingredients of your choice can be put in it, very unlike other cakes. In case the recipe demands brandy or wine and you are non-drinker then substitute it for fruit juice you like to eat. In case the recipe demands fruit not of your choice then substitute it for other same fruit. Volume or weight of ingredients needs to be paid heed. The ingredients amount must be close to the one given in recipe. Keep temperature of oven at 325 degrees or low for baking fruitcake. For preventing cake from being burnt in long time of baking use paper lining brown greased before batter is poured into pan. You do fruitcake baking in baking pans or muffin tins of any size and shape. But you need to do important baking time and temperature adjustments in case you use pan of different size other than that given in recipe. To place metal bowl or pan with water that is hot on floor of oven will thereby prevent drying out of cake.
A cake tester is inserted in cake centre for doneness testing purpose. Cake is prepared when tester becomes not doughy and comes moist out of it. When totally baked, cake is taken out of oven and allow for cooling on rack of cooling in similar pan where baking was done. When totally cooled take it from the pan carefully and then greased paper is peeled off. In cheesecloth fruitcake is wrapped. The cheesecloth must be soaked in fruit juice or wine or brandy that is used in dish. Wrap fresh fruitcake in plastic wrap or aluminium foil. Store in place that is cool. Do
keep cakes brushing regularly with liquor during maturation time once in a week at the minimum. Eggless fruitcakes taste more delicious with time. Therefore allow it to mature. It becomes luscious taste and moist if given allowance to ripening factor over a definite period of time. Fruitcakes freeze nicely if stored for long time. At least 4 weeks are needed for aging of fruitcakes before freezing because it does not get mellowing when frozen.