What is the best fruit to soak in alcohol?

 As the holiday season approaches and kitchens begin to ring with festive cheer, there is one custom that shines for cake enthusiasts — soaking fruits in liquor. This age-old process is the lifeblood of any true Christmas Plum Cake, filling it with deep, comforting flavors that bring joy in each bite.

But what fruit is best to soak? The answer is in a mix, not single. Raisins are number one  their natural sweetness and texture soak up alcohol well, plumping up and becoming juicy. Black currants and diced dates come in second, supplying depth and a touch of natural caramel. Dried figs and apricots provide chewy texture and mild tartness, adding complexity to the cake. To add a bright note, candied orange peel brings a citrusy zing that trims the richness.

These fruits are generally soaked for weeks or even months in brandy or rum, which adds to their flavor as well as keeps them preserved until that ideal December bake.

In KR Bakes, tradition blends with taste in each celebratory creation. Employing tried-and-true techniques, fruits in our cakes are manually soaked and aged to perfection just as the season requires.

So if you’re preparing for a holiday celebration, start early, choose a variety of dried fruits, and give them time to drink in the spirit. Because behind every memorable Christmas Plum Cake is a bowl of fruits soaked with love, warmth, and a dash of holiday magic.

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