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Original poster

wedding cake advice

7 replies

mumblecrumble · 18/02/2013 09:38

I am making fruit cakes for my sisters wedding and hired the tins to make this weekend. Put fruit into soak and was looking forward to making looooads of mixture etc.

Well. I have a tummy bug so am delaying making the cake (few of us caught something at hen night Sad no alcohol involved but my immune system is a little compromised..

Anyway..... my raisons and alcohol were not cheap.... and I just cannot face baking today.... and I have other things that need to be fitted in like an interview and stuff...

so, how long can I have fruit soaking. they are golden raisons soaking in rum and sherry in a clean, closed plastic tub.

thanks

OP posts:
Cornycabernet · 18/02/2013 09:39

ages!

Original poster
mumblecrumble · 18/02/2013 09:53

oh really??? Huray!!! Everyone keeps telling me up to three days....

SO...... its half term... and we are busy. So if I wait till DD back at school next week when work is quieter.... it might be ok?

I just can;t bare to bake such a lovely lovely cake when I feel so dreadful (don;t think its a good thing to do when bugsare about anyway!) and also don't want two days of our holiday being taken up with baking.

Sure corny?

OP posts:
DoingItForMyself · 18/02/2013 09:56

alcohol is used as a preservative for fruit to make it last for months, it will be fine for ages! Even once its in the cake, the cake can be kept for a year or more.

DoingItForMyself · 18/02/2013 09:58

...plus the cake will cook for hours so any bugs (from you or the fruit) will be killed off in the oven, but even so, I wouldn't risk making people ill by handling the cakes after cooking when you have a tummy bug. Leave it til next week.

Carolra · 18/02/2013 10:01

Mary Berry said in her Christmas Special that fruit should be soaked for at least three days :) I tried to find the clip on iPlayer for you but its been taken down - the recipe is still up there though.

Original poster
mumblecrumble · 18/02/2013 10:22

At least three days? forever? Marvellous news!!!

Thanks folks. Thank goodness for that

OP posts:
JamNan · 23/02/2013 12:59

I've got some mincemeat that's been soaking in Mount Gay slurp rum for the last two years. It makes fab mince pies at Crimble!

I also have a jar of cherries soaked in brandy that must be at least three or four years old. Spirit is a great preserver.

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