How to Soak Dried Fruits, Nuts, Candied Peel
A quick and easy guideline for soaking dried fruits and nuts for Christmas cake.
Yield: 750 gram
Materials
- 2 cup candied citrus peel, candied ginger, dried fig, almonds, dried apricot, raisin, walnuts, dates, cherries, tutti-fruity chopped into bite sized pieces
- 1 cup black rum old monk
Instructions
- 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.
Notes
- It is best to soak the fruits and nuts atleast 3 months to a year in advance.
- The choice of liquor is entirely upto you.
- The estimate 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.