Throughout history, Europe has enjoyed complicated, rich and delectable desserts during the holidays, teatime, special occasions or just every day. One of the most famous of traditional European treats and holiday foods is fruit cake. This is a baked treat that has picked up somewhat of a reputation, mostly because it is hard to find a fruitcake that has actually been prepared properly. Making a traditional and flavorful fruitcake requires a lot of skill and several specific methods and most of the time, the fruitcakes people eat at Christmas fall far short. If you buy a perfectly prepared, rum fruit cake, you are in for a treat.
Why Is Rum Put In Fruit Cake?
Although cakes filled with nuts and fruit go back centuries, soaking fruitcake with alcohol such as rum is a newer innovation that is only a little over a hundred years old. Soaking a fruitcake with rum preserves it and helps it to last a long time and many times, people would let their fruitcake age a whole year before eating it during Christmastime. Rum helps to cut back on the sweetness of the candied fruits, keeps the cake from getting dry and stale and enhances the flavor wonderfully. The best rum fruitcakes have been carefully aged for quite a long time.
Enjoy A Traditional Rum Fruit Cake
Whether they are bought from a store, bakery, or have been homemade by a relative, chances are that the infamous fruitcakes you have had in your life were made in a hurry and not cured properly with the rum. While fruitcakes are aging, they should be stored somewhere cool and dry at all times, but not in the fridge. They also need to be sealed properly and only unwrapped periodically, when more rum is being drizzled over the cakes.
