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Christmas Fruitcake Fruit Soak
A traditional Calcutta‑style fruit soak for Christmas fruitcake. Dried fruits are chopped and macerated in dark rum (or whisky/brandy) for at least 20 days, creating a richly flavored, plump mixture that forms the heart of a festive fruitcake. This soak is the first part of Bong Eats' two‑part holiday cake recipe.
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Critical Success Points
- • Chop all fruits to a uniform ~1 cm size
- • Ensure all fruit pieces are fully submerged in rum
- • Seal the jar tightly and store in a cool, dark place for at least 20 days
- • Shake the jar every two days
Safety Warnings
- • Handle rum carefully; keep away from open flames.
- • Do not let children access the jar during the soaking period.
- • Ensure the jar is sealed properly to avoid spills.
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