Short answer: most guides recommend feeding a Christmas fruit cake during its maturation, but not too often. Typical guidance is to feed it a few times over several weeks, then stop before icing. What to do in practice
- First feed: after the cake is baked and cooled, poke holes with a skewer and drizzle or brush on alcohol (commonly rum, brandy, or whisky) until absorbed.
- Feeding schedule (common approaches):
- A light approach: 1–2 feeds during maturation.
- Moderate approach (popular): 1 feed after baking, then up to 4 more feeds during maturation, spaced about 1–2 weeks apart.
- Heavier, longer maturation: some home bakers feed roughly every two weeks for several weeks, but stop about a week before icing to dry the surface.
- Alcohol choices: robust spirits work well (rum, brandy, whisky). If you prefer non-alcohol, you can use fruit juice, but alcohol is traditional for flavor and shelf life.
- Amount per feeding: typically 1–2 tablespoons (15–30 ml) per feeding, poured slowly to soak in.
- How to judge: the cake should be moist with boozy flavor but not soggy. If the top or exterior feels wet or shiny, ease off the feeds. A skewer test can help gauge moisture deep inside.
Practical tips to avoid common issues
- Poke evenly spaced holes across the top to allow even distribution.
- After each feeding, re-wrap the cake tightly in fresh parchment and foil to minimize air exposure.
- Stop feeding at least a week before icing to let the surface dry and crust a little for a neat finish.
- If freezing for long-term storage, you can freeze after the last feed; ensure proper wrapping to prevent freezer burn.
If you’d like, share a bit more about your cake (size, how long you’ve already matured it, and how boozy you want it). A tailored schedule can be created, including exact dates and feeding amounts.
