Put fruitcake in the refrigerator for an hour to firm up, then, using a sharp serrated knife, cut fruitcake into 1 inch cubes and place on a platter. Serve with aged sharp cheddar or softened brie. A fine red wine, champagne, or aperitif best complements the rich, moist fruitcake.

Yorkshire Wensleydale cheese

The Ceremony of the Christmas Cheeses is an annual ritual dating back more than 300 years. British cheese makers from across the country donate cheese to pay tribute to the heroism and sacrifice of our war veterans. The cheese is enjoyed by the Chelsea Pensioners at a special ceremony each year.

5 Ways to Eat Fruit Cake

1. 1. ( As expected) with a nice Cuppa Tea.
2. A slice of cheese.
3. A Glass of Something Fizzy.
4. Dark, strong coffee.
5. Simple Ice cream.

momoreg. Unfortunately, re-baking is not going to save your fruitcakes. Before you waste more alcohol on them, cut one straight down the middle. If there is clearly a more dense (or gooey) center, you will not be able to salvage them.

Unfortunalely we would not suggest re-baking an under baked cake. You may find that the cake is damp but still edible. If you feel it is too underdone to eat then you can cut the properly cooked outside pieces off and just discard the very wet centre.

Because of their density fruit cakes take a long time to cool down, especially the size you’re making so best leave it to completely cool for a few days.

Butter which hasn’t been thoroughly creamed in with the sugar and eggs will remain in tiny lumps and liquify during baking causing a leak. If the liquid wasn’t completely absorbed during baking, the surface of the cake would remain over moist.

Problem #3: Your Cake is so Tender it’s Falling Apart If you added too much sugar, shortening or leavening, or too few eggs, your cake might crumble too easily. Just be more careful next time.

This might be due to under creaming the butter and sugar or if the ingredients are not all the same temperature. If the larger oven bakes hotter it is possible the butter, if under creamed is separating from the batter.

The eggy smell or taste you’re getting is from the sulfur compounds in the eggs. These can be more noticeable after being exposed to high heat. You might find that one recipe tastes or smells eggier than another and this is completely normal. Some cakes do just have a subtle egg flavor or smell to them.

Set the cake on top of the stove or counter and let it cool or move it onto a cooling rack, depending on the recipe’s instructions. It should be at room temperature before you wrap it or frost it. Sprinkle some powdered sugar on top of the cake to help absorb some of the moisture if the cake is a little sticky.