Good Lifestyle

Quick history lesson! Before your grandmother pardoned the christmas table with a centerpiece of fruit cakes, the ancient Romans in the form of pomegranate grenades, pine nuts, barley puree, raisins and honeyed wine in A fruit cake concoction called "Satura". And according to theNew York Times, the cake of solda soux and solda of the Romans actually inspired the wordsatire. Nice cool, huh?

Although most people have a love-hate relationship with this treatment, everyone can fundamentally agree that this certainly embodies tradition. Benefiting from a series of festive ingredients such as fruits, rum and dried butter, many families Christmas dinners are incomplete without fruit cake for dessert. So why not make it a success with everyone at your table - even skeptics - with these savvy tips? And to help you plunge even more into the minds, see these10 amazing things happening to your body at Christmas.

Although brandy oak and plum oak notes marry well with fruity sweetness of cake, people who are not too fond of the alcoholic drink can certainly change it. If you want Vino, go rather to use red wine. Or if you want to keep your cake without alcohol, do not hesitate to use your favorite fruit juice. Then associate a slice of cake with one of these16 wines for weight loss!

Before adding your fruits and dried nuts to the dough, manipulating them first of the flour. This will guarantee that all good things will not flow at the bottom of the cake when she fucks - and he will leave your guests wondering how they were hanging in the perfect bite every time.

Since the fruit cake is sometimes spicy with hot seasonings likecinnamon, ginger and pods, you will want to use the freshest spices possible so that your cake is worthy of a second caregiver.

If you are not a candied fruit fan that traditional fruit cakes call, you can totally exchange it for some Yummier alternatives. We particularly like the raisins, cranberries, dates and figures (which are actually on our list ofHigh potassium foods who keep your healthy and strong muscles!). If you exchange fruits or nuts, make sure that you add the same amount as the original recipe calls. So if the OG recipe requires a cup of configu cherries and you would prefer dried cranberries, replace the cherries for the same weight (one cup, in this case) of notches.

Make sure you fill only your housings only two-thirds of the path with the dough. Pour the past that the brand can cause an overflow shot of your fruit cake, which means an additional cleaning time for you.

Never cook your fruit cake at a temperature above 325 degrees Fahrenheit. (250 degrees to 325 degrees are better!) The cooking of your cake at a lower temperature guarantees that it will cook uniformly without drying up. To make sure it is done before appearing from the oven, insert a tooth cure into the center of the cake. He should go out wet but not believed or pasty.

Icymi:Cook mixes: cook this, not that!

In addition to setting your oven to the right temperature for your fruit cake does not end up routinely, try adding an extra cup to the dough. And to further prevent your cake from drying out, keep a hot watercoup on a lower rack in the oven to add moisture while going down. Engineering, right?!

Since the fruit cakes take their time to bake (about two and a half hours or more), align your cooking pots with double layers of brown paper or waxed paper before pouring the dough; This will prevent the cakes from browning too much in the oven. Once it's done, say hello to a perfectly humid and gilded fruit cake!

If you have trouble sticking to a single slice of sweet stuff, opt for cooking your fruit cake in boxes of muffins or cupcakes for a perfectly portioned bite. Do not forget to adjust the cooking time; Fruit cake muffins will take a shorter amount of time to cook. (You can use our toothpaste trick mentioned above to test them.) And while we are on the theme of the things of the size muffine to do at home, check these15 Muffin tin recipes for the perfect control of the parties.

Just like a good wine and cheese, a fruit cake must also grow old to reach its full potential. Once your cake is cooled and cooled, envelop it first in a layer of plastic film followed by a sheet of paper, then stick the whole thing into an airtight container. This will ensure that your fruit cake will take any funky smell or flavor. Store it in a cool and dry place (not the refrigerator or freezer, because the very low temperatures will stop the aging process, which we do not want!) As your pantry or wardrobe. We recommend age your fruit cake for one to three months, if possible, so that all the ingredients get married well. In fact, with good preservation methods and a quality air waterproof container, a sales house has been able to sell a 27 year fruit cake for $ 6,000!

Also make sure to "feed it" each week. The diet or humidification of the cake with alcohol will guarantee your cake appropriately and does not dry. (Alcohol is also why a fruit cake can last without being bad!) Simply coat the cake in a uniform way so as not to find yourself with sore parts.

We like to pour the liquor of choice (from Brandy to the rum to whiskey or cognac) into spray bottles, puncturing uniformly spaced holes in the cake, then spray them. This will ensure that the cake is fed uniformly. Repeat this weekly. Speaking of Booze, if you like to hit cocktails and happy hours, see these23 questions to the nutritionists of people who like to drink.