View Fruitcake:Finishing
Coat
Allow the cakes to cool for 15-20 minutes before removing the rings. Allow to cool a bit more before removing the bottoms.
Carefully peel off the waxpaper. Make sure you get it all since tiny pieces may adhere to the edges.
With a pastry brush liberally baste the bottom and sides of the cakes with brandy. Place upside down for 5 minutes or more until the brandy has soaked in. The brandy will make the cake sticky so handle with care.
Finally coat the top with brandy and wrap each cake in clear plastic wrap.
Problems
Here is an example of what can happen if you don’t get all the voids compacted on the sides. Big pockets form. Don’t worry, just handle carefully after the cake is coated and wrapped so it doesn’t fall apart. As the cake matures in storage it will compress a bit and will look better. Hey.. if all else fails you will have to eat it yourself!
This is how they should look.
Maturing
I always set an ambitious goal of starting fruit cake baking in early Fall but never seem to get in the mood until mid-Nov around Thanksgiving time. Ideally you want the cakes to mature and age a bit before you give them away. A minimum of a month is what I suggest. With time the tastes meld and texture of the cakes improve dramatically.
The individually wrapped cakes should be stored in a sealed container kept in a cool location. I try to recoat with brandy at least one time during the aging phase. Unwrap each and baste. Wrap with fresh plastic wrap. Since I make 40-50 cakes in batches of 8 it takes me a few baking sessions to get it all done. I recommend labeling each batch so you can tell the oldest from youngest.
Delivery
Off to a Christmas party with gift for the host in hand; isn’t it cute! Cakes can be wrapped with colored plastic wrap (available in most large grocery stores) with a nice ribbon or as in the above, wrapped with colored cellophane and tied with a bow (I leave this step to my wife).
Enjoy!