Yield: 1 servings
|\N \N||Most cakes become moist and mellow and improve in flavour if they are|
|\N \N||Baked a few weeks before they are to be served. Storing is an important|
|\N \N||Factor in the success of the cake.|
For best results, let the cake cool completely after it has come out of the oven. Make several holes through the cake with a skewer and pour in heated (but not boiled) brandy. Moisten cheesecloth with sherry or brandy (not table wine) and wrap it around the cake.
Finally wrap the cake in foil and store it in tightly covered tin in a cool place. Although there is no need to refrigerate a fruit cake, it should be checked periodically to insure that it hasn't become too moist or too dry. If it is too moist, there is a danger of moulding.
To avoid this, let the cake air for a while. If the cake becomes dry, moisten the cheesecloth again with sherry or brandy.
Cakes will cometimes kep for months, sometimes years if they are stored properly.
From the book "Canadian Christmas Cooking" by Rose Murray Submitted By SHARON STEVENS On 12-11-95