Recipe - Dark Fruit Cake Pt 22

See part 1

11. When cakes are completely cool, brush tops and sides with additional
rum. Wrap cakes in large pieces of rumsoaked cheesecloth. You'll need
about One fourth to 1/3 cup rum for each cake, depending on the size of the piece
of cheesecloth. Doublewrap in heavy aluminum foil, sealing well. Allow
cakes to mature for at least 2 weeks before serving.

Storage: Store the wrapped cakes in a cool dry place. (A basement is
ideal.) Remoisten with rum after 2 days and again after 2 weeks. Check
again for moistness after 1 month, but remoistening will probably no longer
be necessary if cakes were well wrapped. They will keep up to 6 months. In
warmer weather, store them in the refrigerator. Serve at room temperature.

Recipe is from _Great Cakes_ by Carole Walter.
Posted to EATL Digest 18 Sep 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 19 Sep 1996 21:22:15 EDT