I don't want to compromise the texture but I also don't want the fruit to get moldy. Maybe I could refrigerate until Thurs at noon and then set on the counter so it's at least room temp. Any thoughts?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Depending on your weather (is it hot? humid?) I wouldn’t leave a fruit cake out for more than a day or so. Your approach of putting it in the fridge and then slowly letting it come back to room temperature sounds perfect.
No dense pucks here.
Fluffy Multigrain Pancakes
Life As a Cheesemonger
The Word is Out
What Is Jaggery?
A Better Way to Travel