Free Recipe Dark Fruit Cake Pt 2/2
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Dark Fruit Cake Pt 2/2 Recipe
See part 1
Dark Fruit Cake Pt 2/2 Preparation
11. When cakes are completely cool, brush tops and sides with additional rum. Wrap cakes in large pieces of rum-soaked cheesecloth. You”ll need about 1/4 to 1/3 cup rum for each cake, depending on the size of the piece of cheesecloth. Double-wrap in heavy aluminum foil, sealing well. Allow cakes to mature for at least 2 weeks before serving. Storage: Store the wrapped cakes in a cool dry place. (A basement is ideal.) Remoisten with rum after 2 days and again after 2 weeks. Check again for moistness after 1 month, but remoistening will probably no longer be necessary if cakes were well wrapped. They will keep up to 6 months. In warmer weather, store them in the refrigerator. Serve at room temperature. Recipe is from _Great Cakes_ by Carole Walter. Posted to EAT-L Digest 18 Sep 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 19 Sep 1996 21:22:15 EDT
Cooking Temperature:
Recipe Serves: 1
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