If you do it my way, the feeding is what takes up the volume - I used more than a half a bottle of brandy when I made a big cake 2 years ago. Turn the cake on the next feed to allow an even distribution of feed. I will always use brandy - to soak the fruit in and then to feed the cake afterwards. Drain the alcohol from the fruit, saving the alcohol for the cake mix and for feeding the cake. Alcohol: medium sherry, dark rum, whisky, brandy or orange-flavoured liqueur are the usual flavours for fruit cakes. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. I know it's meant to be made months in advance and fed with brandy but last year I made it the week before and fed with fresh orange juice daily and it was lovely. * Cut the cake into six equal wedges and serve chilled. Melt the butter in a large saucepan. Friends are the fruitcake of life - some nutty, some soaked in I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. The cake … https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076 Just made my Christmas cake. In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. Add the sugar and about 300ml or so of the alcohol. Brush 1-2 tablespoons over the cake immediately it is removed from the oven. i feed my cake every time i have a drink so quite regularly once a week amber that is quite impressive [thumbs up] i've got a tub of 4 yr old mince meat that DH made, in the fridge, it's wonderful, but we only have about a 1/2 dozen mince pies. * Take out the cake, pour and spread the chocolate truffle icing evenly over it and along the sides of the cake. Preheat the oven to 160 C / 140 C Fan / Gas 2-3. I don't want to feed with brandy this year either but I'm not sure if 1. The cake-to-fruit ratio aligns it closer to a Dundee cake, as does the lack of alcohol. Christmas Rum Cake * Keep the cake in refrigerator for 10 minutes till the butter cream is set. * Garnish with grated chocolate and refrigerate for 1 hour or till set. Discover how easy it is to feed your Christmas cake in the run up to the big day! If you're maturing the cake for three months, stop feeding about two weeks before decorating to ensure that it isn't wet. Grease and line a deep 8 or 10 inch cake tin. If you're using alcohol make tiny holes on the surface of the cake and gently pour a table spoon or two every two weeks. It depends what you're using as feed. Wrapped in hard, bland marzipan, there’s little that can redeem this. Where I come from we only use brandy, but I now realise that rum is an accepted substitute here. 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