Soaking your fruits helps with the moisture of the cake. Fuits can be soaked for years, a year, months, weeks, or some prefer to soak it for a few. Soaking your fruits helps with the moisture of the cake. Fuits can be soaked for years, a year, months, weeks, or some prefer to soak it for a few hours or boil with the liquior. Fruits 1 1/4 cups currants 1 cup raisins 1/4 cup mixed peel 1/4 cup cherries 1 1/4 cups prune Liquor 1 cup Red Label wine 1 1/4 cups captain Morgan white rum boil with the liquior. Fruits 1 1/4 cups currants 1 cup raisins 1/4 cup mixed peel 1/4 cup cherries 1 1/4 cups prune Liquor 1 cup Red Label wine 1 1/4 cups captain Morgan white rum Recipe 1/2 1b butter 1 cup of all-purpose flour 1/2 cup brown sugar 4 eggs 4 cups of blended fruits 1 teaspoon vanilla extract lemon rind 2 teaspoon baking powder 1/2 teaspoon cinnamon powder 1/2 teaspoon of nutmeg 1/8 teaspoon ground glove 6 tablespoons of browning (less or more if you needed). I like mine dark! If you buy browning , I suggest you take your time and add it and compare my batter if you want it that color. The color depends on you and try not to pour too much to bitter your cake. Grease and flour baking sheet and line with parchment/wax paper. You can also line parchment paper around the edges of the pan to prevent burning of the cake since it takes a while to bake. Insert toothpick to test cake. If it comes out clean, the cake is finished Preheat oven and bake at 275 degrees for 2 hours and 15 minutes, then remove pan with water and bake for extra 30 minutes at 300/ 350 degrees
It's up to you how long you want to soak it for. The longer you soak, the more moist he cake will be. I soaked my fruits one time for a month, and my cake was very moist. For this cake nine months.
