I have a question about storing fruitcake.
Can anyone tell me why most fruitcake recipes call for wrapping the cake in liquor-soaked cheesecloth before wrapping in plastic wrap/tinfoil? I have found no explanation for this step.
Ages ago I worked in a bakery that used this method, but the recipe I currently use (Alton Brown's, which is excellent) does not call for this.
Is there an advantage to using cheesecloth before wrapping in plastic wrap? Does it somehow help preserve the cake for a longer period of time?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...