What makes a fruit cake light or dark?
DARK VS. Dark fruitcake includes molasses and brown sugar, black fruits like currants, and dark liquors. Often meant to be eaten before they’ve aged, light cakes (like the one shown) are made with granulated sugar or light corn syrup, and golden and yellow fruits, with or without light liquors.
Why is my light fruit cake dry?
My fruit cake is too dry? Often, over-baking a fruit cake is the cause of dry fruit cakes. A fruit cake must be baked at the right temperature. The too-high oven temperature will dry the cake.
How long will a light fruit cake keep?
The U.S. Department of Agriculture says that fruitcake will last two to three months in the refrigerator without spoiling, and will maintain its quality if stored up to a year in the freezer.
What ingredient makes a cake lighter?
Add Sour Cream. To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. In addition to milk, add a Tablespoon or 2 of sour cream.
Why is my cake dense and heavy?
A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
What is the difference between light fruit cake and dark fruit cake?
There are basically two kinds of fruitcakes, a light cake and a dark cake. The dark fruitcake is characterized by the addition of molasses, spices, and often strawberry jam, all of which contribute to its dark color. The light fruit cake has a light-colored batter which makes the jewel tones of the glazed fruit pop.
How long before Christmas should I make the cake?
Christmas Cake Tip #1: Make it well in advance of Christmas It’s best to get baking around two or three months before Christmas. This gives you plenty of time to let it mature and ‘feed’ your Christmas Cake regularly as the big day approaches.
Why are homemade cakes so dense?
Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
What is the best liquor for fruit cake?
6. Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes.
How long should a fruit cake bake?
Bake in preheated oven for 80 to 90 minutes, or until a knife inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Can a fruit cake be too moist?
If the cakes are too moist, remove them from the container and all wrapping. Allow them to stand at room temperature for 24 hours, then rewrap in plastic wrap and freeze. Do not continue seasoning. Dark cakes usually take 4 to 6 weeks to season; light cakes usually take 3 to 4 weeks to season.