Can I put a fruit cake back in the oven?
Unfortunately, re-baking is not going to save your fruitcakes. Before you waste more alcohol on them, cut one straight down the middle. If there is clearly a more dense (or gooey) center, you will not be able to salvage them.
How do you package a fruit cake?
Fruitcake should be tightly wrapped and stored in a cool, dry place while aging. If you wrapped your cake in soaked cheesecloth, resoak the cloth once a week and age for six weeks to three months. Cakes simply wrapped in plastic wrap should be brushed with more alcohol every few days during the first two months.
How do you steam Jamaican fruit cake?
Place Dutch pot over medium flame with 8 cups of water and bring to a boil. Place an empty baking pan in the water and then place the cake tin with the mixture on top; ensuring that the water level is below that of the cake . Cover the Dutch pot and allow to steam for 1 1/2 hours. Serve with Butter Brandy Sauce.
How often should I feed my Christmas cake with brandy?
Feed the cake with 1-2 tbsp alcohol every fortnight until you ice it, re-wrapping it each time.
Why does my fruit cake crumble when cut?
Sugar also tenderises by slowing down the coagulation of the egg, flour and milk proteins that set the structure of the cake when baked. However if too much sugar is present, the cake is so tenderised that gluten is unable to maintain the volume of the cake and it begins to crumble when cut .
Why is my fruit cake dry?
Often, over-baking a fruit cake is the cause of dry fruit cakes . A fruit cake must be baked at the right temperature. The too-high oven temperature will dry the cake . Follow the recipe closely, including baking times.
Can I wrap Christmas cake in cling film?
Yes. For best results, wrap it well with cling film , then put it in a Ziplock bag or wrap it again with foil and store it in the freezer (usually for up to 6 months, though this dependes on the temperature of your freezer).
Does fruit cake go bad?
The U.S. Department of Agriculture says that fruitcake will last two to three months in the refrigerator without spoiling, and will maintain its quality if stored up to a year in the freezer. For example, mold could grow on the surface of a fruitcake , or yeast could cause some of the sugars in the fruitcake to ferment.
What is browning in baking?
The formation of colour in bakery products during baking is widely known as browning . Browning is the result of non-enzymatic chemical reactions which produce coloured compounds during the baking process; such reactions are the Maillard reaction and caramelization.
Why has my Victoria Sponge not cooked in the middle?
It could be that too much fat has been used to grease the tin; the cake tin wasn’t lined sufficiently; the oven was too hot; the cake was left in the oven for too long or a fat that is not suitable for baking has been used.
Why is my cake wet in the middle?
So, if your cake is still wet in the middle , you may have not cooked it long enough. Additionally, most people bake cakes in aluminum pans. A solution to this problem is to change the temperature and cooking time slightly. Reduce the heat but leave the cake in the oven longer.
How far in advance should you make a Christmas cake?
Christmas cakes to be kept in a tin can be made up to 3 months in advance depending on the recipe you use, OR you can make it many more months ahead , freeze it and defrost it when you are ready to ‘feed’ it or ice it.