The perfect Fruitcake.....
* To keep holes and tunnels out of your cake, run a knife through the batter after you have finished mixing it. This removes air holes.
* Soak fruit and nuts at least overnight in fruit juice or liquors to soften, drain and use excess liquid in recipe.
* Dredge fruit and nuts with some flour so they won’t sink in batter. Shake off excess flour and use in the recipe.
* Don’t freeze a fruitcake right away. Let it age at least 3 to 4 weeks first so it has a chance to build its flavor (ripen).