1. For a really moist fruitcake, use marmalade instead of candied peel.
2. Always soak your dried fruit overnight and for extra flavour soak the fruit in apple or orange juice or marinate in your favourite liqueur (brandy) for three days, stirring it every 12 hours.
3. If you are adding dried fruit then it should be plump and soft, if it has gone horrible and hard, then soak in hot water for a few minutes before adding it to your mixture
4. For an extra rich, tasty fruitcake, use cold coffee instead of milk.
5. For a moist fruitcake with extra flavour, grate a cooking apple into the mixture.
6. For a moister fruitcake in electric ovens or Agars, place a dish of water on the floor of the oven when baking.
7. Always cool fruitcakes for 10 to 15 minutes on a rack in the dish in which they were baked. Then turn them onto the rack and carefully peel off the paper.
8. Fruitcakes freeze very well; however, they must be aged for at least a few weeks before freezing, as they do not mellow and ripen while they are frozen.
9. To keep the calories down grate an orange and only use half the sugar.
10. Completely dust the fruit and nuts with flour so they don’t fall to the bottom of the batter while baking. Shake off excess before incorporating into the recipe.
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