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re: Fruit Cake Problem

Misc.
Hi Linda - The only thing I can think of is that traditionally, fruit cakes are soaked with some type of liquor several days in a row, then wrapped tightly after each soaking -

You take a large tine fork and poke lots of holes all over the top and then slowly pour something like Grand Marnier or light rum or bourbon over it, letting it soak in. At least three or four days in a row do this, then wrap and store in a cool place or refrigerator for several weeks.

Hope you can salvage them after your hard work -

June
MsgID: 0217678
Shared by: juneFL
In reply to: ISO: Xmas Fruit Cake Problem
Board: All Baking at Recipelink.com
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