The time has come to get your Christmas Fruit Cake action on! This recipe, for me at least, needs to be made with brandy. I’m sure there are many wonderful alcohol-free recipes on the web, but this is not one of them. But if you really want to substitute the brandy, you can happily use freshly squeezed orange juice.
Once the cake has been baked it will need cool to the point where you can remove it from the cake tin and you can place it on top of a large sheet of foil. You’ll then brush the brandy on top, wrap in foil and then wrap in gladwrap. Once a week you’ll unwrap the cake, flip in upside down and brush brandy over it. Wrap it in foil and gladwrap again and then wait a week. You’ll flip it each time prior to adding more brandy. You7’ll need a minimum of a week’s worth of soaking for this recipe but you can soak it for a maximum of 4 weeks, which is the ideal soaking period. I know Christmas is around the corner so if you get started now then you’ll have a delicious fruit cake ready for you and your guests. Also, this recipe yields a large cake that’ll happily be able to serve 12-15 pax.
You can also add a buttercream frosting on top of the cake if you’d like but again, I prefer it as is – dangerously so!
Check the recipe video below to see what the final product will be looking like!
