Ingredients
Brandy / Whiskey / Rum (Reuse the marination leftover alcohol or fresh from bottle)
When the cake is totally cool, Place it in a air-tight container lined with parchment paper.
Prick the surface of the cake with a fine metal skewer.
Use a Syringe and measure up to 10ml to 20ml of alcohol for feeding. Repeat this every week up until Christmas.
The cake should be stored wrapped in greaseproof or parchment paper in an airtight container.
Our experience is there is a limitation of alcohol that the fruit cake can absorb. If you notice that your cake is not soaking up anymore stop feeding and let it age till Christmas.
Just before Christmas, remember to place a layer of fondant or mazapan and decorate it with some Christmas decoration to give it a Christmas feel. I'll post a picture of mine closer to Christmas.
Have to do your prep work of Part 1 process it's time: Step by Step Marination of Dried Fruits and Prepping the Baking Pan
Have to do your prep work of Part 2 process it's time: Baking the Christmas Fruit Cake
HAVE FUN & ENJOY!!!!!!
2nd Feeding after a week..
4th Feeding after a week..
After feeding and letting it age for few days. Optional is to roll a 3mm to 4mm thick Fondant or Mazipan and place on top of the cake. Decorate it with decorations. If you're transporting the cake overseas like us. Remember to wrap it up with kitchen wrap.
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
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