What is the ingredients for fruit cake?


  1. 1 teaspoon baking soda.
  2. 1 cup (236ml) full fat sour cream.
  3. 1 cup (130g) chopped dates.
  4. 2 cups (280g) raisins.
  5. 1/2 cup (75g) chopped glazed cherries (can sub dried sweetened cranberries)
  6. 1 cup (100g) chopped walnuts.
  7. 2 cups (260g) all-purpose flour, divided.
  8. 8 tablespoons (113g) unsalted butter.

What is the best liquor to soak fruitcake in?

As for what alcohol, rum or brandy is pretty traditional for soaking fruitcake, but almost anything will work. I had two cakes, and used madeira on one and marsala on the other. Dip a pastry brush into the bowl of booze, and brush alcohol across all surfaces of the cake.

How do you soak fruit for Jamaican black cake?

In a large jar with lid, add all the fruits and mix together with a large spoon. Pour the white rum and red label wine over the fruits to cover them. Close the jar with it’s lid and let it soak for up to year or for at least a week.

Why is my fruit cake soggy in the middle?

Sometimes if fruit cake has not cooled sufficiently and is wrapped up it can cause a slimy wettness. If your cake is not slimy it should be fine. Leave the cake unwrapped for a few hours, if it is fresh alcohol it will disperse.

Can I use whiskey instead of brandy in a fruit cake?

Whiskey serves as a great substitute for brandy in a fruitcake. Although whiskey comes from fermented grain mash while brandy is made from fermented grape mash, the process is so similar, that the flavor will be similar as well.

Is black cake the same as fruit cake?

Also popularly known as “black cake” but sometimes can be called fruit cake or rum cake. They may be made slightly differently, but they are all the same thing. The perfect Caribbean Christmas cake. This is the type of cake that makes people delirious.

How long can you soak fruit for fruit cake?

The Day Before Baking: Combine the dried fruit in a large mixing bowl. Add the dark rum, cover, and allow the mixture to soak at room temperature for a minimum of 12 hours, or ideally 24 hours prior to preparing the fruit cake batter.