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How to Soak Dry Fruits in Rum / Christmas


Dry fruits soaked in rum/brandy is an yearly Christmas ritual for me, where I collect dry fruits and soak in rum, to make fruit cake for Christmas.

It never occurred to me share it with you while I was soaking them, and so I did not take any detailed pictures, even of the dry fruits I soaked. During mid November, I make it a point to do this rum-soaking-indulgence, ah! yes! getting ready for Christmas. This is a two week old soaked dry fruits; which I will use for fruit cakes and a lot of other Christmas goodies (which I will also be sharing, so stay tuned).

Since I got some messages regarding soaking dry fruits; I thought it is best to share whatever knowledge I gathered along the years, and I am sure it will help the novice baker, trying to bake her first fruit cake. Also, if you still have not soaked your dry fruits, then I think you should now. You sure can make a lot of goodies with it other than making fruit cake.

Merry; if you are reading this...a huge thank you for being my friend; and for the wonderful shares on FB :)

Update (11/12/13):
I have shard my favorite fruit cake with 1 heaped cup of dry fruits from this recipe.
Also Check out Rum and Raisin Brownies which was made with just half cup of dry fruits from this recipe.

Notes:

  1. #I am sharing an approximate measurement needed to be soaked in Rum. 
  2. #I normally do not chop raisins/dry grapes; but you can if you like it....remember they will otherwise be cut when we slice the baked cake.
  3. #You can add your favorite dry fruits other than mentioned here.
  4. #You can soak in brandy or rum...its a matter of personal preference
  5. #I never add water to this, as I like to keep any leftovers for longer period.
  6. # After a week of soaking, I transfer half of this into another bowl, and only then I add the chopped dates...because the dry fruits without the dates are used for Christmas goodies, so if you plan to use the soaked fruits other than the fruit cake; I would suggest you to do the same (I sure will post them soon).
  7. #Once you bottle it....shake it once in a while, so that the fruits remain wet...and all boozy!!
  8. #Keep it in a dark place.
  9. .#This has alcohol content, not suitable for kids, pregnant ladies....etc.
  10. The picture above is minus the dates.
Author: Nisa Homey
Ingredients:
Rum or Brandy: 180 ml
Sultana: 100 gms.
Raisins: 100 gms
Kismis: 100 gms.
Dates: 100 gms, chopped. (optional)
Cashewnuts: 100 gms, chopped
Almonds: 100 gms, de-skin and chopped.
Cherry: 50 gm, chopped.
Tutti Frutti: 50 gms (optional, I did not use)
Candy peel: 50 gm (I used lemon candy peel, you can also use orange)
Ginger candy: 25 gm.

Method:
Put all the dry fruits (except the dates; refer note no-6) into a wide mouth bottle/container...pour the rum all over it...close lid...shake it and keep it in a dark place....make sure to shake it 2 or 3 times everyday for at least a week...
Use this where soaked dry fruits is mentioned. I soak mine by mid November....so if you havent soaked yours its time you did...its not late yet!!

Boozy dry fruits ready for Christmas!!

Comments

  1. Now this is a great idea! I would of course just eat them out of the jar. My mother used to make fruit cake for the holiday at the first of November then soak the whole cakes in brandy for 6 weeks! WOW! I like your idea of just soaking the fruit. :)

    ReplyDelete

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