Feeding A Wedding Fruit Cake

by Connie
(London)

I've made 3 fruit cakes (11", 8" and 6") for my wedding using Delia's recipe which fingers-crossed seem to have come out well. I am ready to feed them but I can't find any clear instructions on how much brandy to use for each cake and for each feed. Delia says use a darning needle and a teaspoon but my friend just sloshed the bottle over the top once a week! Could you give me some pointers?

Thanks

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Answer:

Well, I have to say, I'm probably with your friend on this one! I like very moist fruit cakes, but not everyone does. I think my mum went a bit overboard on our cake, but it really was lovely.

Delia in her Christmas fruit cake recipe, which is almost identical to a wedding cake recipe, suggests a few teaspoons at odd intervals until you're ready to eat the cake. Three teaspoons is equal to a tablespoon, so this would be a fairly standard fed cake. (Source: Delia Online)

Gordon Ramsey's fruit cake recipe suggests 100ml of rum or brandy initially and then if you want it boozy to add a few extra tablespoons every week for up to a month. This was for an 8" or 20cm cake. (I think this is probably the amount my mum used ;o)). (Source: Times Online). Use slightly more and slightly less for the smaller and larger cakes. Don't forget to keep the cake wrapped up and in an air tight container so it keeps nice and moist until you're ready to ice it.

I hope that gives you some clarity.