"Mabry" > wrote in news:kPJJb.286095$J77.39872
@fed1read07:


> Query, given your extensive experience on the subject: Is there any
> flavor difference to be gained by adding spirits to the exterior of the
> cake in question and "aging" it, versus macerating the fruit in spirits
> (for 2-3 days?) prior to adding it to the batter?
>
> -Mabry-

FWIW, I do both. I macerate both the fruit and nuts in spirits (usually
rum and brandy, and sometimes a liqueur), along with all the spices in
the recipe, for at least a week or so before baking the cake. I want to
be sure that the dried fruits are well plumped with spirits and the peels
and candied fruit have softened a bit. The time has run as long as a
month when something prevented me from following sooner with the baking,
and the results were superb.

After baking I cool until lukewarm in the pans, then remove to racks and
peel off the lining paper. I then brush the exteriors on all sides with
a mixture of spirits, followed by securely wrapping each cake in muslin
soaked in spirits. The cakes are then wrapped in polythene and, finally,
in aluminum foil. For the next week, each day the cakes are unwrapped,
brushed with spirits, the muslin re-moistened, then rewrapped. At this
point they should need no further attention. I pack them in boxes and
store away. Because our weather is much warmer here than in Britain, I
will often freeze excess cakes for much longer storage, although without
freezing they will keep a good year.

Around November I will unwrap one cake to test it for moisture content
and flavor development. If needed, I will again brush with spirits and
rewrap until time for serving.

HTH
Wayne