What's a good combo for making a rich fruit cake for Christmas?

Question

To make it moist and quite boozy - how much whisky should I put in before and how often/how much should I "feed" it afterwards?
Is it better to "feed" it from the top or bottom? I've always done it from the top....but couldn't really taste the whisky afterwards!

Answer 1

http://www.recipezaar.com/36122

Answer 2

Any rich fruit cake mix is fine - the trick I use is to soak the dried fruit and muscovado sugar in around 16 tablespoons of whisky, brandy or rum for 24 hours before making the cake. I've found over the years that this means I don't have to feed the cake afterwards. Enjoy!

Answer 3

the trick is to soak all your fruit in whiskey for a least 3 days before you make the cake. put all your fruit in a plastic not metal bowl.cover with whiskey and cover bowl with cling film leave at room temperature.you should be making your cake by halloween as it really needs this length of time to be soaked and to mature. when your cake is cooled wrap it up in waxed greaseproof or silicone paper,at least 2 layers.Twice a week from then on you should be pouring over no more than 1 shot of good quality whiskey.on the first day say a monday pour it over the top and the next time say on a friday turn the cake upside down and pour it over the bottom.make sure that you are wrapping your cake up really well after each soak and keep the side up that you have just soaked and do keep it in a cake tin with a tight lid.this all prevents evaporation of the precious whiskey!! your last day for soaking should be 5 days before you intend to start eating it.this will allow for any rough fumes to evaporate and for the flavour to mature further. count your days and make a note!! enjoy and happy xmas

Answer 4

Christmas Whiskey Cake

1 cup butter

2 cups sugar

6 large eggs

2 teaspoons baking powder

3 cups flour, sifted

1/2 t. salt

1 cup bourbon

1 pound pecans, chopped

3 cups white raisins (or use candied fruit)

1 t. nutmeg

AND

~ a very large bottle of bourbon whiskey ~



First, sample the whiskey to check for quality.

Assemble all of the ingredients. Check the whiskey again.

To be sure it is of the highest quality, pour one level cup and drink.

Repeat this step.

Turn on the electric mixer and beat one cup of butter in a large

fluffy bowl. Add one teaspoon of sugar and cream until beat.

Make sure the whiskey is still okay... try another cup.

Turn off the mixer. Beat six leggs and add to the bowl,

then chunk in the cup of dried flut. Mix on the tuner.

Throw in two quarts of flour. Gradually pour in the cow.

Add 2 dried anything.

If the fried druit gets struck in the beaters, pry it loose with

a drewscriver. Sample the whiskey and check it again for tonsistency.

Next, sift two cups of salt. Or something. Who cares???


Check the whiskey again.

Now sift the nutmeg and strain your nuts. Add one table.

And the spoon. Of whiskee. Or something. Whatever you find left.

Grease the oven.

Turn the crake pan to 350 degrees. Don't forget to beat off the turner.

Pour the oven into the batter. Throw the bowl out the window.

Lick the batter off the floor.

Bake 300 minutes at 50 degrees.

Finish the blobble of whishy and flow to bed.

Sorry - I couldn't resist!

Answer 5

my mum makes an amazing christmas cake wic whisky, she uses a delia smith recepie maybe if you go on delias website or search whisky christmas cakes in google you find some good information.

good luck xx

Answer 6

The best way is to soak your fruit, including whole cherries, in booze before you mix the cake and bake it. That way, when you bite in to it, the alcohol squidges up between your teeth.
I used to hate cherries in cakes till I did it this way!

Answer 7

the best recipe is from waitrose on a recipe card- the moistest cake ever

Answer 8

gwan de pu see ijdas oh im sry im mexican id ont know

Answer 9

nuts and raisins