How to make a fruit cake tha doesnt turn into stone in 3 days.?
The old way was by pouring booze over it and storing it so it would not evaporate. During storage time, this was done several times. Same today. Make sure it is moist to start with, wrap it well, consider a plastic or metal container, keep it in the refrig or freeze it.. Fruitcake Recipe Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C). In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separa