Mason Delacroix
Christmas cakes are a beloved holiday tradition, and one of the key steps in making them is feeding the cake with alcohol. Feeding a Christmas cake involves soaking it in alcohol to add flavour and moisture and to help preserve it. This process is done over a period of time, with bakers feeding the cake at regular intervals until it is ready to be decorated and served. The type of alcohol used can vary, but traditional choices include brandy, rum, and whisky, while some bakers experiment with orange liqueur, amaretto, or even red vermouth. The process of feeding a Christmas cake is an essential part of creating a delicious, boozy treat for the holidays.
| Characteristics | Values |
|---|---|
| Purpose | To develop the flavour of the cake, preserve it, and mature it for the best flavour |
| Alcohol Type | Rum, brandy, whisky, orange liqueur, cherry brandy, amaretto, sherry, almond liqueur, red vermouth, etc. |
| Feeding Frequency | Once after the cake is baked, then no more than four times during the maturation period, every fortnight |
| Amount | 2 tablespoons every two weeks |
| Process | Poke holes in the cake with a skewer and pour alcohol over it, re-wrapping it each time |
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What You'll Learn
How much alcohol to use
The amount of alcohol you use to feed your Christmas cake depends on how strong you want the flavour to be. It is possible to overfeed your cake, which will make it stodgy and wet. Generally, you should feed it once after it's initially baked, then no more than four times during the maturation period.
You can feed your cake with 1-2 tablespoons of alcohol every fortnight until you ice it. Re-wrap the cake each time you feed it alcohol and don't feed it in the final week before icing to give the surface a chance to dry.
If you want to use a stronger alcohol, you can use 30ml/2 tablespoons of whiskey, rum, or brandy and pour it on the warm cake surface fresh from the oven. Allow the cake to cool completely, then wrap and store it in a cold place for two weeks. After two weeks, poke holes in the cake with a skewer and pour another 30ml/2 tablespoons of alcohol over the cake. Repeat this step twice more, allowing two weeks between each feed. This method should be sufficient for a heavy fruit cake.
For a light fruit cake, one or two feeds will be enough.
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How often to feed the cake
The frequency of feeding alcohol to your Christmas cake depends on how early you make the cake and how strong you want the flavour to be. It is possible to overfeed your cake, which will make it stodgy and wet.
It is recommended to feed the cake once after it is initially baked, then no more than four times during the maturation period. Feed the cake with 1-2 tablespoons of alcohol every fortnight until you ice it, re-wrapping it tightly each time. Don't feed the cake for the final week to give the surface a chance to dry before icing.
If you are making the cake very early, it can be frozen after the last feed. For a light fruit cake, one or two feeds will be sufficient. Allow the cake to rest for about two weeks after the last feed.
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How to poke holes in the cake
Feeding a Christmas cake with alcohol is a great way to develop the flavour and preserve the cake. It is also a way to add a boozy kick to the cake. The process of feeding alcohol to a cake is also known as "poke and pour".
To poke holes in the cake, you can use the handle of a wooden spoon, a fork, a straw, a chopstick, or a long skewer. You can also use the round end of a silicone spoon. Poke holes about halfway into the cake, spacing them evenly about an inch apart. This ensures the alcohol distributes evenly without making the cake too soft. You can also poke the cake with a toothpick about 50 times throughout the cake. This allows the alcohol to ooze into the cake and makes the cake more moist.
It is important not to poke holes all the way through to the bottom of the cake, as this can cause the cake to absorb more liquid than it can handle. Similarly, be careful not to poke too many holes or use too much alcohol, as this can make the cake stodgy and wet.
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Alcohol alternatives
If you're looking for an alternative to alcohol when feeding a Christmas cake, there are a few options you can consider. Here are some detailed suggestions:
Fruit Juice: Apple juice and orange juice are commonly mentioned as substitutes for alcohol in Christmas cakes. You can follow the same process as you would when using alcohol, soaking the cake with fruit juice and allowing it to absorb the juice before wrapping and storing it. This method will add a subtle sweetness to the cake while also helping to keep it moist.
Non-Alcoholic Spirits: There are now several non-alcoholic spirits on the market that can be used in place of traditional liquor. These products aim to replicate the flavour profile of spirits like gin, whisky, or rum without the alcohol content. By using these alternatives, you can achieve a similar flavour to that of an alcohol-fed cake.
Syrups and Cordials: Syrups, such as golden syrup or maple syrup, can be brushed onto the cake to add moisture and flavour. Alternatively, fruit cordials or concentrated juices can be diluted and used in a similar way to add a burst of flavour without the alcohol.
Tea or Coffee: Brewing strong black tea or coffee and brushing it onto the cake can add depth of flavour. The tannins in tea and the richness of coffee can complement the spices and fruits in a Christmas cake.
Water: While it may seem simple, water can also be used to feed your Christmas cake. It won't add any additional flavour, but it will help keep the cake moist and prevent it from drying out.
Remember, when using any of these alternatives, follow the same general guidelines for feeding and wrapping the cake as you would with alcohol. The key is to enhance the moisture and flavour of the cake while allowing it to mature and develop its characteristic richness.
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Storing the cake
Storing a Christmas cake involves keeping it in a cool, dry, and dark place. The cake should be wrapped tightly in greaseproof paper, baking parchment, or cheesecloth, then covered in a layer of kitchen foil. It should then be placed in an airtight container or tin to prevent the cake from drying out and to keep insects out. If you live in a warm and humid climate, it is best to store the cake in the refrigerator or freezer.
Christmas cakes can be stored for up to three months in advance if kept in an airtight container. They can also be frozen for longer storage, either before or after feeding it with alcohol.
If you plan to ice the Christmas cake, it is recommended to leave it to rest for a week after its last feed. Once cut, the cake will store well if wrapped and kept in an airtight container.
It is important to note that the cake should not be fed more than once a week or once every two weeks, and the feeding process should be discontinued if the cake appears wet or stodgy.
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Frequently asked questions
Feeding a Christmas cake with alcohol helps to preserve it, adds extra flavour, and keeps the cake moist.
Strong, flavourful spirits with a high ABV are ideal for feeding Christmas cakes. Popular options include rum, brandy, whisky, and cherry brandy. You can also use orange liqueur for a citrus twist or amaretto for a less sweet option.
It is recommended to use 1-2 tablespoons of alcohol every fortnight until the cake is iced. Be careful not to overfeed the cake, as this can make it stodgy and wet.
First, poke holes in the top of the cake with a skewer to help the alcohol soak into the cake. Then, pour the desired amount of alcohol over the cake. Finally, re-wrap the cake tightly and store it in a cool, dark place.
The amount of time you feed a Christmas cake with alcohol depends on how strong you want the flavour to be. It is recommended to feed the cake once after it is baked and then no more than four times during the maturation period.
