Christmas cake

Wow, what wonderful tips - I might even try baking a cake myself - all sounds so tempting! Presumably as the alcohol has not been cooked, it could be a very boozy cake indeed - drivers need to be made aware!?

I have made and stored many Christmas cakes & puddings over the years and would advise against storing directly in foil. Use double grease proof paper and then foil because there is a danger of the natural fruit acids eating into the foil if placed directly next to the cake when stored for any length of time. Feed weekly with which ever spirit you prefer (but not orange juice) and you will have a lovely boozy non dry cake by Christmas.

mix orange juice with port or sweet sherry and spoon that in

luckygirl
After 40years of making xmas and anniversary cakes I never covered them to let them cool as all you would be doing is locking in steam which turns to water.
A cookery book will tell you how to feed this cake until you are ready to decorate with items of your choice'
it does no harm to wrap this cake in foil after each feeding. Gradual feeding is the answer to relieve dryness.

I always pricked holes in the bottom and poured sweet sherry into it, can turn a brick into a moist cake?

I used to make a Xmas cake which was infused with Guinness which makes it lovely and moist. Same injection process as suggested using a skewer - you know there's enough when it starts leaking through the bottom of the cake! Always greeted with enthusiasm. I do actually still have the recipe if needed.

Are you sure it's really that dry, Luckygirl. Christmas cakes are always heavy compared with other fruit cakes.

I always slice the uneven bit off the top to see what it looks like underneath and keeping it wrapped in foil should be fine.

I've given up making them. DD will do it this year and I will buy a gluten free one for DGS and me. I'll inject some alcohol though.

Thanks folks - the solution seems to be alcohol!

Could I also use orange or lemon juice? - I fear this cake will need a lot of liquid!

I do not have an airtight tin big enough - would wrapping it in foil be adequate?

Another thing you could try is to cut an eating apple into quarters and put them into the airtight tin with the cake. The cake will absorb the moisture from the apples. Check them every week or so and change them for fresh when they look dried out. That, and the regular injections of alcohol, should sort out any dryness.

Crossed post Nana! I took too long typing!

Oh what a shame. When it’s happened to my cake I’ve pricked the top of the cake with a skewer and liberally sprinkled brandy and wrapped the cake to stop it drying out. I also repeated the sprinkling of brandy a couple of times to top it up. No-one complained about the pleasant mellow feelings the cake induced!

Definitely yes. Feed it with brandy and port or whisky . I prefer brandy and port. Stab it with a skewer all over the top and spoon the liquid onto top of cake so it soaks in.
Do it weekly and wrap up well and keep in airtight container