Soaking Fruit For Christmas Cake?

[flobadob]

I'm attempting a Christmas cake and was given sherry to soak the fruit in. I've currently got just over a half cup, (one of those American measuring cup things) soaking in a bowl with around 200g of cut up fruit, mixed peel, sultanas and cherries which I'm planning to leave until tomorrow evening, before making the cake.

My question is should I wrap the bowl with cellophane, just cover with a plate, or leave it sitting out in the open, or does it even matter much?

Also, does anyone know if I was making a similar amoumy of fruit but soaking it in poitin, how much poitin should I use, as I'm sure it wouldn't be a half cup. Thanks.

[TheWinner]

Covering it doesn't make it soak up more, it just keeps it clean.
So cover with clingfilm, or a plate.
Cover the fruit with ANY alcohol and it will soak up as much as it can, any extra will be left in the bowl.

[puternut]

Doesn't matter what with just cover it.

Personally I prefer fruit soaked in tea then drain before use. Then 'feed' the sherry gradually into the cake for 2-3 weeks. Do not marzipan/ ice until 4/days after feeding.

(info from my OH who has made our christmas cakes for 20+ years)

[flobadob]

Thanks, I already have one marzipaned but there was no booze in it, I put the marzipan on tonight and the cake was made on Saturday. I'll ice it in a few days then. I've never made one before so be interesting to see how they turn out.

I'll make the other tomorrow with any luck, this time with the boozy fruit.

[LyndaB]

I always cover mine with a clean tea towel. Unfortunately that makes it more handy for eating a spoonful surreptitiously from time to time ;)

[Baldric]

Whilst on the subject,
Have you put your 'Sprouts on yet?
;-)

[flobadob]

Lol, not yet baldric, but nearly tis the season :-)

[flobadob]

As for the fruit, I just left it covered in cellophane and the cake is in the oven as I type, time sort of got away from me this evening. With any luck twill all be worth it come......