I usually cut my fruit 2 months in advance. Mostly in October.
Place the fruit in a glass jar with a lid. Pour enough rum or brandy to soak the fruit in completely.
Place the jar in the corner in the fridge. The fruit stays soaked in rum for the next two months.
When it’s time to bake my cake I just drain all the alcohol from the fruit completely.
I add the fruit to the cake batter and bake as normal. However, do not add the brandy after baking unless you do not mind the extra alcohol in the cake.
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