I have a boozy fruitcake recipe that works well--it's the sort of thing where you soak the fruit in rum/brandy/something proofy for a while before baking and then add more booze periodically until you eat it. Standard stuff I think.
I would like to make it in little loaves to pass around this Christmas (I know it's late already) and I'm not sure how to deal with the feeding (watering?) of the cake. I have little waxy paper loaf pans and little ceramic loaf pans and I'd like to give the cakes in these pans. I guess the ceramic ones aren't bad--just add rum and cover? But will the paper loaf pans work? Will they just get soggy? Do I need to remove the paper pans? Can I deliver these cakes sort of dry and just suggest adding booze if needed? I've found it to be pretty good with just the initial drizzle and if I don't need to "age" it, I can put off baking it even longer.
Do I absolutely have to do the cheesecloth thing to be proper?
What do you do? Or are you too smart to give away fruitcake? :)