Thursday, December 8, 2016

Kitchen Hints of the Day!

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).

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