“I have baked several fruitcakes, but my friends always complain that they are not as soft and light as the ones they buy in cake shops. I double-checked the oven temperature with a thermometer, weighed the ingredients carefully, and used a good brand of cake flour. What could be the problem?”

Golden fruit cake, if well made, is fruity and moist. Use large eggs and test the cake fifteen minutes befre the end of the cooking time. If the skewer comes out clean, the cake is cooked; further baking will dry it out.

If you prefer an extremely moist fruitcake, stir in three extra tablespoons of brandy to the mixed fruit. Cover and let stand for 3 days before using. Stir occasionally and add a little more brandy if it has been absorbed. Drizzle the cake with more brandy when the cake has finished baking and is still hot. Adding half a cup of chopped canned pineapple is another way of making a fruitcake very moist.

To store the cake and keep it moist, wrap it first in plastic wrap (or in a brandy-soaked cloth) and then in foil. Keep in airtight container in the refrigerator.

Here is a low carb fruit cake recipe.

More low carb recipes here.