Put some fruit to soak in alcohol for my cake a few days ago. Does anyone know whether I will get better results for soaking the fruit for longer before I bake the cake, or from baking the cake soon, to have it to feed for longer?
Also, does anyone know if it matters that I have used a total random mixture of whiskey, fruit wine, and brandy for the alcohol content?
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Soaking fruit for cake - advice from experts needed!
3 replies
Noren · 16/11/2012 16:35
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