Christmas Cooking Xmas Cake
Firstly decide on the type of Xmas Cake you are going to make. Plus Spirits of your choice - by that I mean are you going to have a haunting flavour of whiskey, rum, brandy, cointreau, or some other flavor or a combination of say 3.
Add the exact amount of currants, raisins, sultanas, glaze cherries, and other fruits the recipe calls for into the glass bowl then add around 1½ to 2 cups of your chosen spirit/s or liqueur over them and mix well. Cover with Cling film and leave for 24 hours.
(Note: You can also add your nuts into the mixture if you are making a fruit cake with added nuts)
After 24 hours, take off cling film, throw away, and stir the fruit well, and if looking drier and the fruit more plump add a more spirit/s. Cover with cling film and leave another 24 hours. Remove cling film stir well again and once more add more spirit/s and cover.
Every 24 hours, stir well mixture well. After the first 2-3 days, you shouldn't have to add anymore spirits, because what is in the bowl will do the trick. All you have to do is stir it well everyday.
How long should you do this for?
If you can soak the mixture for a month. Some soak longer. However, if you forget to do this or all of a sudden want to make an Xmas Cake and its 1 week away from Christmas - no worries.
The Quick Fix Method ~ warm the correct fruit (and nuts) amount in a glass mixing bowl in a microwave - using the medium setting for 1-2 minutes. Do this in 30 second burst and stir the mixture, so you have complete control on how hot they get. We do not want hot just warm. Once you have the desired warm, add your spirit/s and mix well, cover with cling film and then a towel folded in ½ and leave overnight - next day, make your cake. This method gives good results; however, the long soaking process above will give better results. HotNews0829：
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