I bake fruitcake at 300F and turn it carefully to ensure it is not overcooked. . For liquid, I give a dose of rum/brandy/sherry once every 3 weeks. Initial dose is about 3 ounces per 8 x4 x 4 loaf. . Cakes sit in airtight plastic storage bin at room temperature. After 3 doses cake needs a new dose once every 3 months. I am now sampling cake from December 2016 and it is excellent without overkill by booze. In fact after this time there was little taste of alcohol but the cakes were still moist.

• Reply