Fermented Fruit Cake Wrap
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"My mother-in-law taught me to wrap Christmas fruitcake in cheesecloth soaked in grapefruit juice. She would make one for her 7 children and 13 grandchildren every year. After trying different things back in the day, even trying a coffee wrap, which didn't work very well, she settled on grapefruit juice. This is great for a non-alcoholic family fruit cake! Some mild fermentation will already exist in the cake from the fruit."
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Ingredients1 d 10 m servings 157 cals
Original recipe yields 10 servings (1 fruitcake)
- Pour grapefruit juice into a large bowl and add cheesecloth; allow to soak. Wrap the cake in the grapefruit-soaked cheesecloth; wrap again in 2 layers of aluminum foil. Store in a cool place for up to 2 or 3 months.
- Cook's Notes:
- If you are making the fruitcake from scratch, the Festive Fruitcake I recipe works well. I like a recipe with some fresh-brewed coffee added in. If you are using a freshly baked cake, allow it to cool before wrapping.
- Baking 2 or 3 months ahead is best, but not required if you use a store-bought cake.
- If my mother-in-law was out of cheesecloth, she used paper towels.
Per Serving: 157 calories; 4.2 g fat; 30.2 g carbohydrates; 1.4 g protein; 2 mg cholesterol; 123 mg sodium. Full nutrition