Overnight Rum Soaking: The Key to Bold Alcoholic Flavor

Paul Hollywood specifically praised Terry's cake as "very rummy," validating the bold rum choice and extended soaking time. Soaking dried fruit overnight allows complete rehydration and deep rum penetration throughout each raisin and date. This isn't just about adding moisture—it's about infusing intense flavor that survives the baking process. Many recipes call for brief soaking, but Terry's overnight approach ensures the fruit becomes flavor vehicles rather than bland textural elements. The reserved soaking liquid becomes the base for the finishing syrup, creating a layered rum presence throughout the cake. Don't skip this step or substitute with juice; the alcohol's flavor compounds develop complexity during the long soak.