NEVER FAIL FRUIT CAKE

1. Toss the soaked fruit and nuts with 2 tablespoons of flour (this prevents them from sinking during baking).
2. Fold the fruit mixture gently into the batter using a spatula.
3. Stir until evenly distributed but do not overmix.

Step 5: Bake the Cake

1. Spoon the batter evenly into your prepared pan(s).
2. Smooth the tops with a spatula and, if desired, decorate with extra cherries, pecans, or candied fruit on top.
3. Place the pan(s) on the middle rack of the preheated oven.
4. Bake for 2 to 2½ hours, or until a toothpick inserted in the center comes out clean.
   • If the top begins to brown too quickly, cover loosely with aluminum foil.

✅ Tip: Fruitcake is done when it feels firm to the touch and slightly pulls away from the pan edges.

1. Remove the cake from the oven and let it cool in the pan for about 20 minutes.
2. Carefully lift it out and transfer to a cooling rack.
3. While still warm, brush the top generously with brandy, rum, or orange juice.
4. Once completely cooled, wrap tightly in parchment paper and foil.
5. Store in an airtight container at room temperature or in the fridge.

Step 7: Aging (Optional but Worth It!)

• Brush it with a little brandy every 3–4 days.
• Keep it wrapped in parchment and foil, stored in a cool place.
• Age it for 1 to 4 weeks before slicing — this deepens the flavor and moisture.

🍰 Storage & Serving Tips

• Shelf Life: Up to 3 months in a cool place, or 6 months refrigerated.
• Freezer Friendly: Wrap well and freeze for up to a year. Thaw overnight before serving.
• Serving Suggestion: Slice thinly and serve with whipped cream, custard, or cream cheese frosting for a festive touch.

🌟 Pro Tips for a Perfect “Never Fail” Fruit Cake