Depending on the ingredients used, some fruit cakes have been known to last for decades.
Just because it is heavier. If you will mix it with the flour before the wet ingredients it will stay distributed a little better.
because it is fruit and fruit is healthy and cake is not supposed to be healthy and also it is DISGUSTING There you have it. People such as the above don't have any good reasons not to like fruitcake. I don't understand it myself. I think they're as nutty as a fruitcake. Fruitcake is the business!
Fruitcake is a mixture. Adding fruit in a cake could be a mixture. (Your welcome)
any thing u wont
If the fruitcake is store-bought, the calorie content is usually listed on the container. On the other hand, if the fruitcake is homemade the calorie content is determined by all the ingredients used to make the cake and the quantities of those ingredients. Please feel free to ask the question again and include more details. .
it cracks because it is dried fruit so it is hard and it will most likely crack.
The type of cheese that best compliments fruitcake is cheese that has a buttery flavor to compliment the flavor of the dough and fruit. An example of a type of cheese that goes well with fruitcake is Gorwydd Caerphilly.
Most recipes call for the fruit to be marinated for a minimum of four to six weeks to ensure a moist and flavorful fruit cake. Many Christmas cakes are started in September to allow the ingredients to marinate properly.
Yes, it is made with dried fruits.
There are light fruitcake recipes in some of the cake cookbooks. You can always change a recipe and make it lighter by changing ingredients yourself.
Well i always thought it was rinse them of or you can soak them if you want them to be CLEAN.
Starfruit, grapefruit, fruitcake, fruitless, fruitwood....
The Fruitcake Lady was Marie Rudisill and she lived from 1911 until 2006. She was a frequent guest on the Tonight Show for a segment called Ask the Fruitcake Lady.
Fruits are the main ingredients in fruit salads.
It isbelieved the first fruitcake was made in Roman times when Romans preserved fruits that were out of season. And they made cake out of the fruit.
fat is used in fruit cake by putting chiken fat into it and adding the fruit so you can't taste it. That is why no one likes it.
Fruit cakes, because when its his 14th birthday he have a big fruit cake right in front him
Fruitcake because there is no reason.
No. Baking a cake involves chemical reactions between the ingredients. The fats in the butter are intended to interact in certain ways with the other ingredients - and this won't happen with apple sauce. This is not to say that the end result would be inedible - it might be - but it won't be a fruit cake.
Store the fruitcake in an airtight container and store a piece of bread with it. The fruit cake will absorb the moisture out of the bread. The bread will end up dry-they switch places!
fruitcake doesn't have to be that gross stuf with the unidentifiable green, yellow and red citron. In any case, to keep fruitcake fresh sprinkle it with whiskey whenever it looks in danger of drying out.
It should contain plenty of fibre, and some iron, although both depend largely upon the dried fruit content of the fruit cake.