I have baked a christmas cake, that is bone dry. What is the best way to
moisten it? without damaging the icing & decorations

Help please

Graham Mason

"openscreen" > wrote in message
...
> I have baked a christmas cake, that is bone dry. What is the best way to
> moisten it? without damaging the icing & decorations
>

Server it with a sauce like crème anglaise. After a cake is decorated it is
too late to fix it. In an emergency, you can melt vanilla ice-cream as a
substitute for crème anglaise.

Depending what you frosted it with you could sit it on a plate with brandy
or your choice of liquor. Or you could put it in a sealed container with
some apple slices at the sides. The cake will draw the moisture from the
liquor or the apple slices. I usually do not frost my fruit cakes, wrap
them in cheese cloth, pour liquor on them, seal them in plastic bag and
store in air tight metal tins. I have one that I stored two seasons ago and
is still very tasty and moist. I am not above adding a little more brandy
once in a while. I have frosted with martizpan after soaking but I find
that frosting is not necessary.
Mary
"openscreen" > wrote in message
...
>I have baked a christmas cake, that is bone dry. What is the best way to
> moisten it? without damaging the icing & decorations
>
> Help please
>
> Graham Mason
>
>