Arielle Cruz
Christmas cake, a rich and dense fruitcake, is often baked in advance and can be stored for several weeks or months. To prevent it from drying out and to enhance its flavour, it is important to feed the cake by drizzling it with a liquid, typically alcohol. The type of alcohol used can vary depending on personal preference, but popular choices include brandy, rum, whiskey, and sherry. The alcohol is periodically brushed or poured in small amounts onto the cake, allowing it to soak into the cake and infuse the fruit. Feeding a Christmas cake is a traditional practice that not only improves the cake's texture but also adds a unique boozy kick to its flavour.
| Characteristics | Values |
|---|---|
| Purpose | To keep the cake moist, preserve it, and enhance its flavour |
| Frequency | Once after baking, then no more than once every fortnight during maturation |
| Last feed | One week before decoration or serving |
| Alcohol options | Brandy, rum, whiskey, sherry, red vermouth, orange liqueur, cherry brandy, amaretto, calvados, bourbon |
| Non-alcoholic options | Fruit juice (orange, apple, pineapple, pomegranate) |
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What You'll Learn
Brandy, rum, or whisky
Brandy, rum, and whisky are all strong, flavourful spirits with a high ABV that will pair well with the spices in your Christmas cake. If you prefer a citrus flavour, you can also try an orange liqueur. Cherry brandy and amaretto are other good options. If you want to stick to a more traditional Christmas cake, rum is a classic choice.
When feeding your cake, it is important to not overdo it. Feed your cake once after it's initially baked, then no more than four times during the maturation period. Poke holes in your just-cooked cake with a skewer and spoon 2 tablespoons of alcohol over it until it has all soaked in. Leave the cake to cool completely in the tin, then re-wrap it and feed it 1-2 tablespoons of alcohol every fortnight until you ice it. Don't feed the cake during the final week to give the surface time to dry.
If you're looking for a specific brand recommendation, Courvousier brandy is a popular choice for Christmas cakes. However, feel free to experiment with different alcohols and find the combination that you like best!
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Liqueurs
Some popular liqueurs to feed a Christmas cake include:
- Orange liqueur: This is a great option if you like citrus flavours. It will add a bright, fresh taste to your cake.
- Cherry brandy: A rich, fruity option that will complement the flavours of a Christmas cake beautifully.
- Amaretto: With its sweet, nutty flavour, amaretto can add depth and complexity to your cake. It's also a good choice if you're looking for something a little different from the traditional brandy or rum.
- Almond liqueur: This is another nutty option, adding a subtle, sophisticated flavour to your cake.
When feeding your cake with liqueurs, follow the same process as you would with any other alcohol. Poke small holes in the cake with a skewer, then spoon or pour your chosen liqueur over the cake, allowing it to soak in. Feed your cake once after it's initially baked, then no more than four times during the maturation period, about once every week or two.
Remember, the amount of liqueur you use is up to you. Start with a small amount and taste as you go, adding more if you want a stronger flavour or a more boozy kick.
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Feeding schedule
Feeding a Christmas cake is a process that helps keep it moist and enhances its flavour. The process involves poking small holes into the cake and then pouring a liquid, typically alcohol, into those holes. The amount of liquid used to feed a Christmas cake is about two tablespoons every two weeks.
- Feed the cake for the first time once it has cooled after baking.
- Poke holes in the cake with a skewer and pour about two tablespoons of alcohol of your choice.
- Re-wrap the cake and store it in a sealed container.
- Feed the cake every two weeks until a week before you plan to decorate or serve it.
- Don't feed the cake for the final week to give the surface a chance to dry before decorating or serving.
You can continue this feeding schedule until you are ready to decorate and serve the cake. It is important to note that the cake should be fed no more than four times during the maturation period to avoid overfeeding, which can make the cake stodgy and wet.
If you are planning to store the cake for a long time (more than three months), it is recommended to freeze it either before or after feeding it.
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Non-alcoholic alternatives
If you're looking for non-alcoholic alternatives to feed a Christmas cake, there are several options to choose from. Here are some detailed suggestions:
Fruit Juices
Fruit juices, such as orange juice, can be used to feed Christmas cakes. However, it is important to note that fruit juices may not have the same preserving qualities as alcohol, so it is recommended to use the cake within a couple of months to avoid spoilage. To extend the shelf life, the cake should be wrapped tightly in a double layer of greaseproof paper or baking parchment and stored in a cool place.
Tea
Unsweetened tea, such as chai or black tea, can be used as an alternative to alcohol when feeding a Christmas cake. Tea provides a subtle flavour and can help keep the cake moist without the addition of alcohol.
Sugar Syrup
A simple sugar syrup can be used to feed your Christmas cake. You can make your own syrup by heating equal parts sugar and water until the sugar dissolves, then allowing it to cool before brushing it onto the cake. This will help keep the cake moist and can be done multiple times in the weeks leading up to Christmas.
Cider
Cider is another option for those looking for a non-alcoholic alternative. It can be used to soak the dried fruits and nuts that are typically added to Christmas cakes, providing a similar effect to alcohol without the high strength.
Flavourings
If you're looking to avoid alcohol altogether, you can use rum or other flavourings in your Christmas cake recipe. This way, you can achieve the desired flavour without actually using any alcohol in the feeding process.
Remember, when using non-alcoholic alternatives, the cake may not keep as long as it would with alcohol, so consider making it closer to the time you plan to serve it or storing it in the freezer.
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Wrapping and storing
Wrapping the Cake:
After baking, allow your Christmas cake to cool completely in the tin. This step is essential, as wrapping a warm cake can trap heat and moisture, leading to potential spoilage. Once cooled, remove the cake from the tin and peel off the baking parchment or paper. Wrap the cake with a clean sheet of baking parchment or greaseproof paper. This layer helps create a barrier between the cake and the outer wrapping, maintaining its freshness.
Next, wrap the cake with a layer of foil or wax wrap. This layer provides an airtight seal, preventing moisture loss and protecting the cake from external odours. For added protection, consider using a double layer of foil or a second wrapping method, such as greaseproof paper, to ensure the cake is entirely covered.
Storing the Cake:
Place the wrapped cake in an airtight container. This container will shield the cake from light and air, both of which can contribute to drying and spoilage. Store the airtight container in a cool, dry, and dark place, like a pantry or a cupboard. Avoid areas with direct sunlight or heat sources, as these can cause the cake to dry out prematurely.
If you live in a warm climate with temperatures above 24°C or high humidity, consider refrigerating the cake. However, be mindful that refrigeration can dry out cakes over time, so ensure it is well wrapped and sealed.
Storing for Extended Periods:
Christmas cakes can be stored for extended periods by freezing them. If you intend to keep your cake for more than three months, consider freezing it either before or after feeding it with alcohol. Properly wrapped and frozen Christmas cakes can last for up to a year, ensuring you can enjoy a slice whenever the craving strikes!
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Frequently asked questions
The best alcohol to feed a Christmas cake is a matter of personal preference. Popular options include brandy, rum, whisky, and sherry. If you prefer citrus flavours, you can try an orange liqueur.
The amount of alcohol you should feed your Christmas cake depends on how strong you want the flavour to be and how moist you want the cake to be. It is recommended to feed the cake 1-2 tablespoons of alcohol every fortnight until it is iced. Be careful not to overfeed the cake, as this can make it stodgy and wet.
To feed alcohol to a Christmas cake, poke small holes in the cake with a skewer and spoon or pour 1-2 tablespoons of alcohol over the cake until it is fully absorbed. Wrap the cake in baking paper or tin foil and store it in a sealed container until it needs to be fed again.
