It is possible to use orange juice instead of alcohol for feeding Christmas cakes but we would suggest as a precaution that this is only done a couple of months in advance of the cake being eaten. I suppose you could use a small baster! You can always juice a cake up a bit by force-feeding it with brandy through holes pierced in its underside, but it won't rescue a cake that has been overcooked. There's some advice on the Nigella website for wet fruit cakes: "If they have not absorbed the alcohol from a previous feeding then you could leave them unwrapped for a couple of days in a cool place (cover loosely with a clean tea towel) and some of the excess alcohol should evaporate. I've made a christmas cake for the 1st time this yr but it's already pretty potent smelling with all the brandy in it. Can I feed it with freshly squeezed orange juice or tea (no milk of course) instead? He said he wanted whisky sauce for it also and I had to let them know that I thought a whiskey sauce would not be a good flavor with the rum. For those who like a well-brandied cake, a little 'feeding' of the cake at odd intervals (say, weekly) before Christmas will add an extra dimension to it.

You may think it’s charming to offer your dog a little festive fare over Christmas, but make sure that you don’t feed them anything harmful. I brush the layers with a bit of extra apricot brandy before assembling, and have also covered it with boozy ganache before. In this post, Fruitcake 101, you will find tips for baking the perfect fruit cake, for storing your fruitcake weather you make yours with alcohol or … Christmas cakes to be kept in a tin can be made up to 3 months in advance depending on the recipe you use, OR you can make it many more months ahead, freeze it and defrost it when you are ready to ‘feed’ it or ice it. Our answer.

To store, peel off the baking parchment, then wrap well in cling film.

Baking a fruitcake is a little different than regular cakes. you can keep rich xmas cake if it's well wrapped and it will be okay.

The earlier you make a traditional British Christmas cake before the big day, the better it will taste, so you'll want to plan ahead. You can get a flavor that does not compliment the other used. For those who like a well-brandied cake, a little 'feeding' of the cake at odd intervals (say, weekly) before Christmas will add an extra dimension to it. You can make your cake on Stir-up Sunday on the last weekend in November, but some people consider this too late. Then the next time I feed, I turn the cake upside-down and feed the other side. Don@t worry we aren@t talking about serving it a plate of sprouts, feeding your cake simply means drizzling it with some liquid, typically alcohol such as brandy or sherry or alternatively you could use fruit juice.

Make sure that you re-wrap the cake tightly after each feeding. if you want to feed it use a metal cake skewer to make holes evenly spaced in the cake pour over a couple of tablespoons of brandy or whisky even rum, recover cake and repeat at least two or three times keep cake well wrapped and store in a tin.

I just had a person order rum raisin bread pudding, I not only soaked the raisins in the rum but I put some in the bread pudding also. I wouldn’t feed the cake with anything; just make it ahead so it has time to mature. It helps to poke holes in the top of the cake with a skewer before feeding it, to encourage the liquor to soak into the cake. So, if you’re really organised, make up two batches at once and freeze one for the year to come.

This could be orange, red grape or prune.

You can feed it once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that you are going to ice the cake). Do remember that Christmas cakes can be frozen for up to a year. Two months is good, but you can still get away with a pretty decent cake one month before Christmas. I always feed my cake with whisky. My mother in law says orange juice might make it go mouldy :-s

Alcohol obvioulsy keeps well whereas orange juice will deteriorate over time and the cake should be tightly wrapped in a double layer of greaseproof paper or baking parchment (parchment paper) and … (side with the alcohol poured on it facing up). You can feed it once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that you are going to ice the cake). Secure it all with an elastic band, then keep it in an airtight container till needed. I like to wrap the cake in a double layer of greaseproof paper and then in double foil. Secure it all with an elastic band, then keep it in an airtight container till needed. What should you feed your Christmas cake?

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