11 Mistakes Everyone Makes When Making Fruit Cake - Mashed

There's no denying that all good things in life take time, dear bakers. The first step to making a mature fruit cake with complex flavors is soaking. According to Collin Street Bakery, you can start this process by poking holes in the cake using skewers. Then pour on your liquor of choice, such as Champagne, rum, or a brandy such as Cognac. Of course, it's always smart to measure out the liquor beforehand, lest you overdo things. And if you think you'll spill and make a mess, use a basting brush.

Next comes wrapping, which retains moisture by cutting down on the cake's contact with the air. First, Collin Street Bakery recommends wrapping the baked cake with cheesecloth, then plastic wrap, and then foil. Then, put the entire thing in an airtight box or container and keep it away from sunlight and at room temperature.

After a week of leaving the cake undisturbed, you'll need to repeat the soaking and wrapping process once again. And again, and again, repeating it all every week until you've hit three months (though you can go on for even longer if you like). This will add complexity, richness, and depth to the flavor profile of your already tasty fruit cake.

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