Crack Free Cake - The perfect temperature Bake your fruit cake at a Fahrenheit 250 degrees to 325 degrees for best result. Lower temperature ensures it will cook through evenly without drying out. Moisture - keep a pan of hot water on a lower rack in the oven to add moisture while it bakes.
Burn Free Cake - Line your baking pans with double layers of brown paper or waxed paper before you pour the batter; this will prevent the cakes from browning too much in the oven.
Fully Baked Cake - Test for doneness by placing a metal/wooden skewer in center of cake. If it comes out clean, cake is done. Be careful not to over bake.
For the Perfect Taste - Don’t eat your fruit fresh!! The best tasting fruit cakes are aged, after your cake is baked and cooled, Pour, spray or brush some liquor (fruit wine, rum or brandy) of choice over hot cakes for good flavor. Then wrap it in a layer of plastic wrap followed by foil paper, and then stick the entire thing in an airtight container. Store it in a cool, dry place like your pantry or cupboard. Your fruit cake can be aged for one to three months.
Brush Cake with Liquor Weekly - To prevent your cake from going dry, simply coat the cake evenly with fruit wine, brandy or rum. (not too much to make your cake soggy). The alcohol preserves the cake!! Use a spray bottle, poking evenly-spaced holes into the cake, and then spray away. This will ensure the cake is evenly fed. Repeat this weekly.
Freezing your Cake - Fruitcakes freeze very well. However, since they won't mellow and ripen in the freezer, they must be aged for at least a few weeks before freezing.