Feeding frequency for a Christmas cake (fruitcake) varies with how strong you want the alcohol-boosted flavor and how long the maturation period is. Most traditional guidance suggests feeding to build flavor gradually, while avoiding a soggy outside. A common, practical range is:
- After baking: a first feed to kickstart moisture and flavor.
- During maturation: roughly every 1–2 weeks, depending on how early you started the cake and how strong you want the boozy fruitiness.
- Last feed: stop a short while before icing to let the surface dry a bit.
Typical amounts are about 1–2 tablespoons (15–30 ml) of your chosen alcohol per feed. Use a skewer to test absorption and ensure the cake isn’t becoming overly wet. If you start very early (many weeks before Christmas), you can continue feeds up until about a week before icing; if started later, fewer feeds may be needed to reach a balanced flavor without sogginess. Helpful tips
- Use strong-flavored spirits (brandy, rum, whisky) or a citrus-forward liqueur for varied notes.
- Test strength with a small spoonful before feeding the whole cake.
- After each feed, re-wrap the cake securely to preserve moisture and prevent drying.
- If the climate is warm or very humid, essential to monitor absorption more closely and consider slower, lighter feeds.
If you’d like, share how far in advance you’re making the cake and the size, and I can tailor a precise feeding schedule (dates and amounts) for your timeline.
