Best Soaking Time For Fruit-Filled Christmas Cake

The length of time you soak the fruit for your Christmas cake depends on the recipe and your personal preference. Some people start preparing their fruit as early as February or March, while others opt for a shortcut method and soak the fruit for just one night. Soaking the fruit in alcohol or juice helps to plump up the fruit, making the cake moist and rich in flavour. If you're short on time, you can also warm the alcohol gently to help the fruit absorb the liquid faster.

How long to soak fruits in alcohol

The length of time you soak the fruit in alcohol depends on the flavour you want to achieve. The longer the fruits soak, the more flavourful the cake will be. However, if you are short on time, you can still achieve good results with a shorter soaking period. Here are some guidelines on how long to soak fruits in alcohol for a Christmas cake:

Soaking for a Year

Some people soak their fruits for an entire year before baking their Christmas cake. This lengthy process allows the fruits to absorb the alcohol fully, resulting in a rich and boozy flavour. The fruits should be stored in an airtight glass container and kept in a cool, dry, and dark place. It is important to stir the mixture occasionally to prevent the fruits from drying out.

Soaking for Several Months

A more common approach is to soak the fruits for several months, typically starting in early September for a cake baked in late November. This method still allows for a significant infusion of flavour and moisture into the fruits. As with the year-long soaking, it is essential to use a glass container and store it in a cool, dry, and dark location. Regular stirring will help keep the fruits evenly moistened.

Soaking for a Month or Less

If you are short on time, you can still achieve good results by soaking the fruits for a shorter period, such as a month or even just overnight. The key is to ensure that the fruits are fully submerged in alcohol and stirred occasionally. The cake may require additional "feeding" with alcohol after baking to make up for the shorter soaking time.

Non-Alcoholic Alternatives

If you prefer to avoid alcohol, you can soak the fruits in fruit juices such as orange, apple, or cranberry juice, or even dark tea. However, the soaking time should be shorter, typically around a week. The container with the fruits and juice should be stored in the refrigerator to prevent fermentation.

How long to soak fruits in non-alcoholic liquid

The length of time you soak the fruit depends on the liquid you are using. If you are using alcohol, you can soak the fruit for a long time, even up to a year. If you are using a non-alcoholic liquid, such as orange juice, apple juice, cranberry juice, tea, or water, you should only soak the fruit for a week or two in advance. If you are using fresh juice, it should not be soaked for more than 2-3 days.

When soaking fruit in non-alcoholic liquid, it is important to use an airtight glass container and to chop the fruit into even sizes. You will also want to make sure that the fruit is completely covered by liquid. Stir the fruit every couple of days to ensure even soaking, and add more liquid if the fruit starts to become dry.

If you are short on time, you can gently heat the liquid before adding it to the fruit, which will help the fruit to soak it up faster.

Best fruits to use

The best fruits to use for a Christmas cake are dried fruits. Here is a list of fruits and the quantities you will need to make a Christmas cake:

• 100g of black raisins/currants
• 100g of golden raisins
• 100g of dried plums
• 100g of dried cranberries
• 100g of chopped cherries
• 4 tablespoons of finely candied orange peels

You can also add nuts to the cake, such as:

• 50g of chopped walnuts
• 50g of chopped almonds
• 50g of chopped cashews

If you are using alcohol to soak your fruits, you will need around 500ml of good quality rum, brandy, whisky, or wine. If you are not using alcohol, you can use orange juice or water, but the fruits should only be soaked for a week in advance.

When preparing the fruits, chop them into even, small pieces of around 1cm. The dates can be a little larger as they will soften and break up during the baking process.

Best alcohol to use

The best alcohol to use for soaking fruits for a Christmas cake is a matter of personal preference. However, dark rum is a popular choice as it gives the cake a rich flavour and taste. Other options include whisky, brandy, sherry, or wine. If you feel rum is too sweet, whisky or sherry could be other options.

When soaking fruits in alcohol, it is important to use a good quality alcohol and to ensure that the fruits are completely covered in the liquid. The longer the fruits soak, the better the flavour of the cake. For alcoholic beverages like rum, it is recommended to soak the fruits for a minimum of one week. For a more intense flavour, the fruits can be soaked for up to six weeks before baking the cake.

It is also important to note that the type of fruit used can impact the soaking time. For softer fruits, two weeks of soaking may be sufficient, while harder fruits may require up to eight weeks. Additionally, the fruit-to-alcohol ratio is important. The less alcohol is present, the less solvent is available to draw out the aromatics from the fruit. Therefore, for flavoured fruit, barely covering the fruit with alcohol may be enough, while for a more intense flavour, the alcohol level can be up to twice the height of the fruit in the container.

How to store soaked fruits

Storing soaked fruits in the right conditions can help keep them fresh and safe for consumption. Here are some tips on how to store soaked fruits:

• Use airtight containers: Transfer the soaked fruits from their original packaging to airtight containers, preferably made of glass. Make sure the containers are clean and completely dry before use. Moisture is the enemy of nuts and dried fruits, so consider using moisture-absorbing packets or adding a small piece of dry bread to the container.
• Store in a cool, dark place: Nuts and dried fruits should be stored in a cool, dark place, away from direct light and heat. The refrigerator is also an option, especially if you live in a hot, humid climate or during the hotter summer months.
• Consider storing in the freezer: If you're not planning to use the soaked fruits right away, you can keep them in the freezer. Dried fruit keeps well in the freezer and can last up to 12 months when stored properly.
• Separate different types of nuts and dried fruits: When storing different types of nuts or dried fruits together, use dividers or separate containers to prevent them from exchanging flavors and aromas.
• Label the containers: Label the containers with the date of purchase or the expiration date to help keep track of freshness.
• Vacuum seal for extended shelf life: If you have a vacuum sealer, consider vacuum-sealing the soaked fruits in small portions to extend their shelf life.
• Rotate your stock: Use the oldest soaked fruits first to ensure you're always consuming the freshest products.

Frequently asked questions