How do u dunk a cake in alcohol ? Like, take a big bowl (bigger than the cake), fill it with alcohol, & then dip the cake in it - Is this right ?... or some any other way & r u supposed to just dunk the cake in alcohol & instantly take it out in 1 second Or r we supposed to keep the cake in alcohol for a couple of seconds or minutes ???

Sheryl Singh I love, love the Caribbean fruit cake made with the fruits that have been soaked for months. Delicious!!!

@@cliffi5498 we just pour the alcohol over the cake while it is in a container/pan and then wrap it in foil/ cling wrap

@@SuperSasky. My mother and grandmother made dark fruitcake to die for from a recipe handed down for several generations in my grandmother’s family. Each cake weighed 5 pounds and took the two of them two days to make two or three of them. I was able to make it once with my mother before she developed Alzheimer’s and I became disabled. They made them at Thanksgiving and then added small amounts of alcohol over the time until Christmas, wrapping them tightly in plastic wrap and aluminum foil. They preferred to use brandy but mostly used homemade wine that was given to them. They were Southern ladies, and t-totalers. You wouldn’t have caught them dead near an ABC store or actually asking someone to buy alcohol for them. But Christmas wasn’t Christmas without a fruitcake soaked with alcohol! I loved them dearly! I have the recipe but am not physically able to make it. I’ve found two fruitcake recipes on YT that are quick and easy- something I can do. Neither have the lovely dark color that I remember which I think came from molasses. I’m looking at fruitcake recipes that say “dark” specifically. The picture of the fruitcake in this video is not dark in my opinion. My family fruitcakes were not as dark as the Jamaican black fruitcake which I’ve never had. Maybe next Christmas! I am going to try to make an easy fruitcake in the next couple of weeks.

Did you make this with only one egg Barbara? Wasn't it a bit dry?

Oh sorry ! The recipe showed 1 egg earlier. I guess she must have changed it. Coz I had seen it on the first day itself.

Yes that would be delicious.

J Elsner I LOVE it also!!! However, to each their own.

I’m sorry but I’ve never used a microwave for baking so I can’t answer your question. Here is the link to the recipe where I say pan size www.joyofbaking.com/breakfast/BananaBread.html

I have a video and recipe for this cake coming soon.

I’ve never tried that but it should work.

Yes you can do that.

Yes you could use an equal amount of golden syrup or even honey.

I don’t find it’s a problem. But you could soak the fruit first if you like.

Yes you could use a round cake pan.

@@joyofbaking Thanks very much

It will keep for several weeks or it can be frozen.

A little cracking is okay.

I’ve never tried that but it should work.

You can use fruit juice.

I too, once tried Stephanie's boiled fruit cake recipe using molasses instead of the water that the recipe called for. Turned out too dry. Then again another time I think I did half water and half molasses - that turned out wonderfully moist and flavoursome.

@@fatimanouman3 molasses will thicken That’s why haha But I will try with alcohol Ho Ho ho

I’ve never tried that but it should work.

You can use fruit juice.

I’m sorry but I don’t know the weight of the cake.

You could buy a free standing oven thermometer to double check your oven’s calibration. Or different ovens can cause a difference in baking times.

If it was dry then it was probably over baked.