Know Every Secret About To Soak Dry Fruits For Christmas Cake
The most awaited season of the year is here. The chilly winds have informed you of the arrival of winter. We love to snuggle into our favorite blanket on the cozy corner of the room. However, winter also rings the festive season as well. And you just can't imagine the winter without the perfect slice of dry fruit rich plum cake.
This brings along the beautiful ritual of soaking up the Fruta Deshidratada. We know that the traditional Christmas cake is very soft and moist and full of mild spices and juicy fruits and nuts. And to get the exact taste and flavor, you need to soak the dry fruits, nuts, and raisins in alcohol like rum, brandy, or sherry. The soaking can take place from one month to one year. It is also important to add the same alcohol to the cake for the best result.
There are three ways to soak the ingredientes saludables. The first one is the traditional way where you have to cut all the dry fruits and nuts into small pieces and soak them in the alcohol. You have to bake the cake 5 weeks before Christmas and feed it alcohol weekly. Another way is to soak the dry fruits five weeks before the festival day and bake the cake 1 week prior to Christmas. You need to feed the cake with alcohol only once. The last one is the easiest of all. You have to soak the fruits overnight and bake the cake the next day just three or four weeks before Christmas. You have to brush alcohol once a week until the day of consumption.
In all of the processes, you have to follow the same method of soaking. First of all, you need to chop all the items into small pieces but in equal parts. Now take a glass bowl and add all the ingredients well and finally add the alcohol. You have to mix it very well and keep the bowl cover. Though it is good to stir up the fruits daily, you can do it every two days to prevent the upper layer of the fruits from drying out.