Which alcohol is used for Christmas cakes?

 Something magical in the rich, pungent aroma of a Christmas Plum Cake pervading the house at festive time. One of the secrets to its irresistibility is the spirit imbibed by the fruits a technique that imparts warmth, richness, and festive cheer to every bite.

The most common of these spirits employed in Christmas cakes are rum, brandy, and whiskey. These spirits of liquor serve a dual purpose: they keep the fruits steeped in them and also enhance the taste when the cake matures. Dried fruits like raisins, currants, apricots, and cherries are steeped for weeks, even months, to ensure that they absorb the richness of the liquor. It is this time-consuming process of infusion that differentiates the Christmas Plum Cake from other fruit cakes.

Brandy is most commonly the default option due to its subtle sweetness and mild spiciness, and dark rum adds a deep, caramel-like flavor. Bakers even blend various spirits to achieve an intense flavor. Light brushing with the same liquor after baking allows the cake to age well and stay moist throughout the year.

KR Bakes, steeping fruits in good spirits, and then allowing the flavors to mature is our beloved part of festive celebrations. Not merely baking, but memories slice by slice.

So whether it's dad cutting a slice with the kids or the first mouthful as a child of festival tradition, a Christmas Plum Cake captures that festive spirit impeccably.


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