definitely. Alcohol was used to preserve the fruitcake.
YES MAKE IT WITH ALL THE INGREDENTS BUT INSTED OF ALCOHOL USE LEMONADE
The weight of a fruitcake is generally given as the baked weight. This applies to all baked goods, as much moisture is evaporated during cooking.
Yes, fruitcake can lose some of its alcohol content during baking, as the heat causes evaporation. However, because fruitcakes are often baked at lower temperatures for longer periods, they retain a significant amount of alcohol. Additionally, many recipes call for soaking the fruitcake in alcohol after baking, which helps preserve its alcohol content. Overall, while some alcohol is lost during baking, a good portion typically remains in the final product.
It would be better to bake the fruit cake in a tin or in a baking pan.
Unopened Claxton fruitcake can last quite a long time in the refrigerator, typically up to a year or more if stored properly. The high sugar content and alcohol in the cake act as preservatives, helping to extend its shelf life. For the best quality, it's recommended to check the packaging for a "best by" date and to ensure the fruitcake is kept in an airtight container.
Bake fruitcake in small disposable aluminum pans for about 45 to 60 minutes at 300°F (150°C). Check for doneness by inserting a toothpick; it should come out clean. If the tops start to brown too quickly, you can cover them loosely with aluminum foil. Always allow the cakes to cool completely in the pans before removing.
fruitcake can be best used as such. fruitcake is very delicious.
Fruitcake is a heterogeneous mixture.
Fruitcake EP was created in 1996.
No, all alcohol will burn off in the baking. All that will remain is the flavour.
The length of baking time depends on the density of the cake, the size of the cake and also on the shape of the baking tin. Deeper, denser cakes take longer to bake than thin or shallow cakes.
The seasonal baked specialty is correctly spelled : fruitcake.