Keep your fruitcake moist and infuse it with additional fruit flavor by preparing a simple glaze. Because fruitcakes are often prepared months in advance, a glaze is necessary to lock in moisture and guarantee a flavorful cake. The glaze also gives your cake an eye-catching sheen. If you're topping your cake with additional pieces of fruit, apply the glaze after arranging the fruit. Use any type of fruit preserve or jam you like. Apricot, peach, pear and apple jam and preserves are relatively clear, while strawberry, raspberry, currant and quince lend a reddish hue.
Pour the fruit preserves or jam into a small saucepan. Include about 1/4 cup of preserves or jam for every loaf-sized fruitcake. Add 1 1/2 teaspoons of water for every 1/4 of jam or preserved used.
Heat the mixture over medium heat until it turns to liquid, about one minute.
Strain the glaze through a fine mesh sieve if you've used jam or preserves that contains large pieces of fruit.
Brush the glaze over the top and sides of a completely cooled cake. Allow the glaze to set for at least 30 minutes before wrapping.
