Soak Dried Fruits, Nuts, Candied Peel are essential and a very easy addition to the Christmas cake or pudding. Add any dry fruit, nut or candied fruit of your choice to liquor. Usually rum and brandy is used. But the option is limitless with wine or whisky also included by some.
This post is a bit late. Very late!
There is a lot happening on personal front which is keeping me on my toes and I have been scheduling posts.
But never fear there is still time if you haven’t soaked your fruits yet!
It is simple. Easy. Super easy!
It is best to soak the fruits and nuts atleast 3 months in advance. I soaked them about 6 weeks in advance. It is my resolution every year to soak them 12 months in advance but I have been failing.
The choice of liquor is entirely upto you. I soaked them last year in Brandy and this year I chose to soak them in Black Rum.
The ball-park ratio for dried fruits & nuts to liquor i.e. 2:1 – 2 part nuts & fruits and 1 part liquor.
For non-alcoholic version, soak the chopped fruits and nuts in orange or apple juice overnight in a refrigerator. The non-alcoholic cake should be consumed fast.
How to Soak Dried Fruits, Nuts, Candied Peel
- 2 cup candied citrus peel, candied ginger, dried fig, almonds, dried apricot, raisins, walnuts, dates, cherries, tutti-fruity chopped into bite sized pieces
- 1 cup black rum old monk
- Chop all the dried fruits and nuts into bite sized pieces. I didn't measure each nut/ fruit separately, I made sure that I had 2 Cups of chopped dried fruits & nuts.
- Place all chopped fruits & nuts into an air-tight storing container. I used air-tight glass jars.
- Pour the alcohol of your choice. Mix well.
- Seal the jar and keep in a cool, dark and dry place. Shake the jar gently, every few days to incorporate and develop flavor well.
- Use when ready to bake the cake.