Adjusting for extra liquid in a fruit cake

[KatyMac]

I'm making the apricot fruit cake from the M&S Mary Berry 'Cooking for your freezer'

My raisins were a little closer to their date so I soaked them overnight in juice from the can of apricots

Should I add a little extra flour?

See what it's like when you've mixed it. Can always add flour at the end.

Yes I wondered that - I've made it loads of times so I should remember what it should look like

Hmm quite please with the result - I added 1 extra tablespoon of flour

That looks yummy!

Thanks @Tinypetunia

My mum always made it and I fancied some recently

I havent baked for a while but I used to loads

I didn’t know that raisins had an expiry date.

Best before rather than Use by, I would think. Most cupboard staples have BBE. Not salt or sugar, as far as I recall. I mostly ignore BBE and use my eyes and nose to decide if something is still OK to use.

Soaking will be to reintroduce some extra moisture to make them more unctuous, that’s all - the longer they sit the drier they get.

Umm. I had my tongue in my cheek?

Oops. Sorry, I swang into autoresponse mode after so many threads saying things like 'I froze this the minute I got home from the supermarket yesterday, is it still safe to eat?' (OK, that's an exaggeration, but you know what I mean.)

The best before had past by, umm, years possibly but a bit of juice and they were yummy

I also snuck in a few dried cranberries which definitely improved it

Was it this recipe, Katy? www.growsonyou.com/shirley_tulip/blog/25778-special-apricot-cake-recipe-requested-by-rose

All the others I can see online use dried apricots.

Nope, I allergic to almonds!!

Hang on

Here

Many thanks!

I use all raisins (can't abide currants and I have loads of raisins and no sultanas) apart from 3oz cranberries soaked in the chopped up apricots & juice over night

No milk, extra tablespoon on flour

But the original recipe is lovely