21
Mar
After that time any additional alcohol does not add to. Having baked the cake it needs to be fed to help it become really moist.
If it isnt burnt Id feed it and also use a pastry brush dipped in Armagnac or Brandy to apply a coat of alcohol all over the top and sides of the cake then wrap in parchment and foil and pop it in a lidded container in a cool place for a week or two before feeding again.
What alcohol to feed christmas cake. If you have run out of brandy then it is perfectly possible to use alternative liquors to feed the cake and you can use whichever you prefer. We would tend to err on the side of using a spirit with a higher alcohol content such as rum or whisky but a fortified wine with a long shelf life such as a sweet Marsala or Madiera could also be used. Post 9 of 16 The alcohol should be something with flavour - a good port sherry Marsala Muscat rum brandy schnapps or a mixture.
Every two weeks for twelve weeks unwrap and douse with 1-2 oz alcohol depending on cake size and thickness. After that time any additional alcohol does not add to. If it isnt burnt Id feed it and also use a pastry brush dipped in Armagnac or Brandy to apply a coat of alcohol all over the top and sides of the cake then wrap in parchment and foil and pop it in a lidded container in a cool place for a week or two before feeding again.
How to Feed and Store A Christmas Cake. Many celebratory and Christmas cakes are densely packed with fruit and often made in advance then wrapped and left to mature for a few weeks or months. The popular custom of feeding the cake periodically with small amounts of alcohol can help to keep the cake.
Feeding Christmas cake. Just made my Christmas cake. I know its 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.
The cake will keep a few weeks with no feeding at all. What alcohol do you soak fruit in for Christmas cake. Place your combination of fruits in a dry glass jar and soak them by pouring over your favorite liquor be it rum yum brandy or wine-.
While there are various traditions involved baking a cake induced with alcohol is really common and popular. Families soak dry fruits and berries in alcohol mainly rum around a month in advance so that there is a fair bit to get the spirit soaring with every bite. Having baked the cake it needs to be fed to help it become really moist.
True brandy is the traditional spirit to add to Christmas cake but in terms of flavour I cant help feeling others would do just as well if not better madeira say or even port. Wrap your Christmas Cake in greaseproof paper and secure it with an elastic band or string this leaves the top open for feeding with sherry brandy or rum every two weeksThen put it aside in a cool and dry area of those worktops we talked about earlier or in an equally cool and dry cupboard or larder. You can then feed the cake with either.
Cold tea Fresh orange or apple juice Ginger cordial mixed with water 2 tsp mixed with 2 tbsp water Rum flavouring mixed with water ⅛ tsp mixed with 2 tbsp. You start off by placing all of the dried fruit butter brown sugar zest and orange juice lemon zest treacle molasses and spices in a large heavy bottomed saucepan. Pour over the Amaretto or.
This depends on how rich a flavour and how mature you want your cake to be and how long you plan to make it in advance. Feeding a rich fruit Chrismas cake with brandy rum or whisky can be repeated at.