How to Soak Fruit for Christmas Cake

THE SEASONED sKILLET

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It Rehydrates the Fruit – this keeps the fruits moist and juicy before baking, leading to a moist and tasty cake.

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How to Soak Fruit for Christmas Cake

1It combines dried fruit such as prunes, raisins, cranberries, cherries and mixed peel with J. Wray and Nephew White Overproof Rum and Red Label Wine.

Prep Time: 10 Min

Prunes, dried, halved and pitted Raisins, dried, seedless Cranberries, dried Red Glacé Cherries Green Glacé Cherries Mixed Fruit Mixed Peel, orange, lemon, citron J. Wray and Nephew Red Label Wine Wray and Nephew White Overproof Rum

MACERATING Time: 7 DAYS

Ingredients

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Step 1

Add All Fruit – in a large glass jar with lid, gradually add all the fruit until jar is filled (ensure an even mixture).

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Step 2

Add Wine and Rum – pour the red label wine and the white rum over the fruit until fully submerged.

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Step 3

Close and Refrigerate – tightly close the jar and place in refrigerator for at least 7 days up to one year.

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Step 4

Periodically Check – from time to time, check on the fruit in soak and add more rum and wine to the jar as needed to keep the fruit completely submerged in liquid.

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