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**Chris** · 10-12-2008, 18:38

I use an excellent if rather complex recipe from the Dairy Book of Home Cookery, first published in the late 60s - my mum has a copy, and I have the 1991 reprint. I modify it a little, mostly by steeping the fruit in sherry for at least 24 hours prior to mixing and baking, and I also do the soaking thing regularly once the cake is baked.

However, I made the cake in early October and I will be putting the marzipan on it this weekend so it has a week to set before the royal icing goes on, so there will only be one more dousing with grog before it all get sealed in.

10-12-2008, 18:38	#5
Chris Cable Forum Team Join Date: Jun 2003 Location: North of Watford Services: Humane elimination of all common Internet pests Posts: 24,601	Re: Fruitcakes I use an excellent if rather complex recipe from the Dairy Book of Home Cookery, first published in the late 60s - my mum has a copy, and I have the 1991 reprint. I modify it a little, mostly by steeping the fruit in sherry for at least 24 hours prior to mixing and baking, and I also do the soaking thing regularly once the cake is baked. However, I made the cake in early October and I will be putting the marzipan on it this weekend so it has a week to set before the royal icing goes on, so there will only be one more dousing with grog before it all get sealed in. __________________