Whether you’re preparing your Christmas cake ahead of the big day or baking a rich fruitcake for another special occasion, chances are you’ll be feeding your cake – and we’ve got all the tips you need to get it just right.
Start by reading our handy guide on Stir-up Sunday to learn more about this time-honoured tradition and discover a selection of recipes that are perfect for getting ahead during the festive season. Then explore even more Stir-up Sunday recipes and classic Christmas recipes you can make ahead to help you plan, bake and enjoy a stress-free Christmas.
Why do you feed a cake?
There are a lot of benefits to feeding a fruitcake. It will help keep your cake moist (especially if you are storing it for a while) as well as give it extra flavour – and, if you’re a little heavy-handed, it will also develop that characteristic boozy kick. If you intend to keep your fruitcake for a long time (like more than three months), freeze it either before or after feeding it.
Will this work for any fruitcake?
Traditional fruitcakes are dark, rich, packed with fruit, high in sugar, and often baked for several hours. They’ll keep for a long time, so feeding helps maintain a soft texture.
Modern fruitcakes tend to be lighter in colour and texture, and are cooked for less time. These also keep for a shorter length of time, and the alcohol soaks into the cake in a different way. While you can feed either type of fruitcake, you’ll want to keep an eye on how the alcohol is absorbed and stop when they’ve had enough. For example, if your cake leaves a damp patch on your work surface, stop feeding it for a couple of weeks.
How often should you feed a Christmas cake?
The amount of times you feed your fruitcake will depend on how strong you want the flavour to be. It’s possible to overfeed your cake, which will make it stodgy and wet. Our advice is to feed it once after it’s initially baked, then no more than four times during the maturation period.
If you’re planning a stunning sweet centrepiece for the big day, take a look at our Christmas cake recipe collection.
What alcohol should you use?
Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.
What to use instead of alcohol
If you’d rather skip the alcohol, there are plenty of ways to keep your fruitcake moist and full of flavour. Try using strong, unsweetened tea, such as Earl Grey or English breakfast, for a subtle warmth, or fruit juice like orange or apple for a natural sweetness.
You can also use alcohol-free spirits or spiced syrups for a similar depth of flavour. Brush or drizzle them over the cake in the same way you would with alcohol. If you’re using non-alcoholic liquids, the feeding time will be shorter, so avoid feeding the cake more than a month in advance.
Steps for how to feed a Christmas cake
- Poke holes in your just-cooked cake with a skewer, then spoon over 2 tbsp alcohol until it has all soaked in. Leave the cake to cool completely in the tin.
- Peel off the baking parchment, then wrap well in a clean sheet of baking parchment followed by a sheet of foil or a wax wrap.
- Feed the cake with 1-2 tbsp alcohol every fortnight until you ice it, re-wrapping it each time.
Don’t feed the cake for the final week to give the surface a chance to dry before icing.
How to store a Christmas cake
- Once your Christmas cake has completely cooled, remove it from the tin and peel away the baking parchment.
- Wrap the cake in a new layer of baking parchment, then cover it with a sheet of foil.
- Place it in an airtight container or a cake tin with a tight-fitting lid, and store it in a cool, dry, dark place such as a cupboard or pantry. Avoid wrapping the cake directly in foil, as the fruit can react with it over time.
- If you’re feeding your cake, unwrap it every couple of weeks to add your chosen liquid, then rewrap it carefully.
Properly stored, the cake will keep well for several months and continue to develop its flavour.
You can also freeze Christmas cake, either whole or in slices, for up to six months. Wrap it tightly, then defrost at room temperature before serving or decorating.
Our best ever Christmas cake recipes
1. Make & mature Christmas cake
You can’t go wrong with our classic make & mature Christmas cake. Feed it regularly with rum, brandy or whisky for a hit of spicy flavour. Watch our video on how to ice a cake to master marzipan and icing.
2. Golden amaretti Christmas cake
Our eye-catching golden amaretti Christmas cake uses a simple all-in-one method, so you won’t need to spend hours in the kitchen. Get creative with edible gold spray paint and crushed amaretti biscuits.
3. Buttered rum Christmas cake
Switch up the standard recipe with a cake that takes flavour inspiration from a favourite festive drink. Our buttered rum Christmas cake is packed with fruit, nuts and sweet maple syrup.
4. Vegan Christmas cake
No one should miss out on Christmas traditions! Substitute eggs for chia seeds in this vegan take on a traditional Christmas cake. The coconut oil adds a great background flavour and keeps the cake moist.
5. Salted caramel Christmas cake
Try a modern twist on a traditional Christmas cake with this salted caramel version. Laced with chunks of toffee and dates, plus a crunchy, nutty topping, it’s a real treat.
Mastered this method? Check out our other Christmas recipes and tips
Christmas cake decorating ideas
Christmas cupcake recipes
Our easiest ever Christmas cake recipes
Our best Christmas desserts
What’s your favourite Christmas cake recipe? Leave a comment below…
