Moist Fruit cake help/recipe!?

Why do most fruit cakes say leave fruit with brandy or rum for overnight or even up to one week!??





is it to absorb the alchohol or to make to fruit cake moist??





and why are there some 'Boiled' fruit cakes?? is boiling the fruit making the cake turn moist~!





What is it and does any one have a good moist, dark fruit cake recipe!??


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-thanxx 10 points!!Moist Fruit cake help/recipe!?
Yes, letting the fruits marinate in the alcohol for extended periods of time allows them to absorb the alcohol for more flavor and the fruits, even by themselves, add much moisture to the cake, thus as they absorb more moisture they add that to the cake.Moist Fruit cake help/recipe!?
Easy Fruitcake Recipe








* 1 package spice cake mix (2 layer size)


* 1 package (3 3/4 ounces) instant lemon pudding mix


* 1 cup sour cream


* 2/3 cup apricot nectar


* 1/4 cup Apricot brandy


* 1/2 cup vegetable oil


* 4 large eggs


* 1 cup chopped dates


* 1/2 cup chopped candied cherries


* 1/2 cup chopped candied pineapple


* 1 cup chopped walnuts


* Glaze, optional


* 1 cup sifted powdered sugar


* 2 to 3 tablespoons apricot brandy





In a large mixing bowl, combine cake mix, pudding mix, sour cream and apricot nectar, 1/4 cup apricot brandy, and vegetable oil. Beat on medium speed until batter is smooth, about 2 minutes. Add eggs one at a time, beating after each addition. Fold in the chopped fruits and nuts. Turn batter into a generously greased and floured 10-inch tube pan. Bake at 350掳 for 50 to 55 minutes for 50 to 55 minutes, or until cake tests done. Cool for 15 minutes in the pan then remove to a rack to cool thoroughly. For best flavor, wrap and store in refrigerator for 24 hours before serving.





Combine 2 to 3 tablespoons of apricot brandy with 1 cup confectioners' sugar; drizzle over fruitcake before serving, if desired.
My mother in law made fruitcake for years one of her secrets was to put about 3/4 cup of grape jelly in her cakes and it was always moist and delicious the reason for the rum, brandy or whiskey is to improve the flavor and let the cake and fruit ';age and mellow'; She used to soak a cheesecloth in booze then wrap her cakes and sprinkle with a little more booze then wrap again in wax paper to age and mellow ! Sorry I do not know about the ';boiled'; fruitcakes I did see them on the cooks.com Here in the south they sometimes make'; icebox fruitcake'; which is made out of graham cracker crumbs ,marshmallows, and sweetened condensed milk along with candied fruit ,nuts,raisins coconut then patted into bread pans or rolled in foil and refrigerated very good there are several kinds of those on cooks.com also !To make a dark fruitcake you use molasses, brown sugar and add a small jar of apple jelly for moistness and flavor ..
soaking the fruit helps for flavor and to keep the fruit moist. I have yet to taste a good fruit cake, but if you find a good recipe, I might just give it one more try.
Stop.





Look around you.





Do you see anyone? Do you hear anyone? Can you think of anyone in your mind?





All of those people HATE fruitcake!!!





Make something else.
pull a brick out from the side of a building.


Paint spots different color (red, green etc)


wrap in plastic





that's as good as fruitcake gets :)
Add applesauce to any recipe online and it will make it moist.