How do you make a dry cake moist?

Answer 1

Most fruit cakes benefit from being soaked in rum, brandy or whiskey. The liquor is poured over the cake at repeated intervals. Then the cake is wrapped and stored for several weeks or months in an air-tight tin.

Answer 2

One thing I have always done to make a moist cake is that I use milk when the cake recipe calls for water. This always makes the cake more moist.

If it's chocolate devil's food cake, use coffee instead of water. You can't taste it in the cake, but it will make the chocolate cake more moist. (Doesn't work for anything other than chocolate as the coffee flavor will be noticeable in anything other than chocolate.)

Answer 3

Well, it of course is called a DRIED fruit cake. But instead of changing the recipe, you can add on. use some favorable toppings to sweeten it up like fruit. I have a wild friend that puts on blueberry syrup stuff onto it. Be creative!

Answer 4

Soak a piece of cheesecloth (about 2ft by 3ft) with brandy, then wrap the fruitcake with the cheesecloth. Wrap in foil or plastic for a week. Unwrap the foil and cheesecloth, and repeat every week for three months.

Properly made fruitcakes should be baked in September to allow for proper aging.

Answer 5

You can try to add some water to the warm cake to see if it will absorb. Otherwise, it is very difficult and enar impossible to fix any food that has been over-cooked.

Answer 6

Drizzle rum/ brandy over the top...... and poke holes into the top and with a teaspoon pur alcohol into the little holes.........Do this daily.......

Answer 7

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!

Answer 8

I use rum.