An experimental Christmas Cake
Asked on 21 Nov 2018 by maryk
Hi
I'm planning to make our favourite light glace fruit cake (from the original Christmas book) using fruit I soaked in Marsala earlier this year (as an experiment!). Of course I've lost track of the original weight of the dry fruit - could you possibly give me a rough equivalent in soaked fruit (it's obviously all mixed up rather than separate kinds). Also any hints for avoiding sogginess would be gratefully received … many thanks in advance
Mary
You are here
Featured Recipes
Have you seen...
Grana Padano - the versatile cheese for summer entertaining
Grana Padano Sponsored Recipes
Enjoy summer cooking and entertaining at home with Grana Padano's collection of 15 recipes.
Hello Mary,
If your fruit is too wet it may sink and yes it may also be soggy.
I’d be tempted to warm the fruit in a saucepan to evaporate any excess liquid.
The total amount of dry fruit in this recipe is 780g. Perhaps that’s 850g with the alcohol in your case!
Kind regards
Lindsey
thank you very much for such a prompt reply!