Baking is my hobby but I have never baked a fruit cake simply because it is so tedious! However, I decided to give it a go last Christmas. This is a very simple receipe yet came out tasting full-bodied. I too had a few questions along the way so I modify it. So for those of you who like to try, I hope my notes are helpful. 1) I only soak the fruits for 2 days. I used half store bought fruit mix and half of whatever dried fruits I have. They are cranberry, prunes and dates. The fruits totally absorbed the wine so I had no more liquid when I add to the cake. I read somewhere to go easy on the prunes, so note to self for next round. Use some extra flour, not too much, to coat the fruit before adding. This is to prevent it from sinking to the bottom of the pan. Don't be obsessed with it though, the fruits will still be quite sticky. 2) When adding the eggs, add in one at the time. Beat till combine then add the next one. 3) I add more rum than stated and some wine, it really gives the cake a nice kick. 3) I lined the pan with foil. Again I read somewhere that it helps to keep the edge soft and not hard. 4) Someone told me to bake it "bain marie" meaning to set the pan on a bigger pan filled with water to keep it moist. However, this make the cake more like pudding so it was more sticky. Overall, the cake got pretty good reviews and my husband love it. I will defintely try again and this time I will just baked it as usual. Thanks Sharon for such a simple yet wonderful receipe.
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Baking is my hobby but I have never baked a fruit cake simply because it is so tedious!...