Sunday, April 12, 2009

Few Tips In Baking A Christmas Fruit Cake

Generally, fruit cakes are labeled as typical Christmas dish, but always remember that fruit cakes have century’s old tradition behind it. Did you know that back in the 13th century, dried fruit started to arrive in England from Portugal and the east Mediterranean? During the later half of 1700s, English people gave fruit cake slices to women who sing Christmas carols. Fruit cakes were commonly used in celebrations from the turn of the 18th century. It became a tradition in England for single wedding guests to put a slice of dark fruitcake under their pillow every night so they could dream of the person they will marry one day. The oldest fruit cake company in the United States, is the Collin Street Bakery, in Corsicana, Texas. It was set up in the year 1896.
The fruit cake has enticed people all over the globe for centuries. As soon as you take a lip smacking bite, you will experience a taste of culture and valued traditions over the years. The fruit cake which I would like to offer you is loaded with fruits and nuts in proportion to the batter. The kind of fruit cake that I bake will make you savor the rich French cherries, the almonds, the California nuts, the pineapples, orange peels and lemon added with a dab of brandy. In this article, I won’t be discussing how the fruit cake is made since it’s a common recipe that almost everyone bakes during Christmas, instead, I will be citing important points and techniques that you could use to make the fruit cake more enticing.
For people who would want to go for a stronger aroma and sharper flavor, then you can make a darker version of the fruit cake. A dark fruit cake mostly contains prunes, dates, cherries, walnuts, brown sugar and molasses.
However, if you prefer the subtle taste, then you can also make a light fruit cake. Unlike dark fruitcake, the light one mostly contains granulated sugar, golden raisins, pineapples, apricots and the light corn syrup.When you go for a trekking and camping, make sure to put a lot of fruit cakes in your backpack. Your friends will surely love you for this simple delight. The best thing about fruit cakes is that it they last for months and still maintains its essential flavor.
Always remember that in preparing a fruit cake, it is important to take your time to make it perfect. Thus, patience is the key. It is important to prepare the nuts and fruits that you will be using and soak it with liquor or brandy over them. Keep the mixture well covered for about two or three days. Though some recipe would only require an overnight marinate of nuts and fruits, I strongly recommend soaking for a day or tow to infuse the flavor of brandy in the fruits and nuts. After 2 to 3 days, you may start preparing the batter and bake them. Just remember that the fruit cake should be baked on a low temperature. Covering the pan with waxed paper will keep the sides of the cake from burning.

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