Got an order for a decorated fruitcake, 1 tier, 8"x4", to be done for Oct. 5th. It will be saved for the 1st anniversary but because it's decorated it can't be moistened while aging. Haven't done fruitcakes for eons. Cake is just baked so can I add some brandy(how much?) with such a short time before covering it or will that make it too damp and it will permeate the almond paste and fondant?

I would fast forward the process. Figure about 2 tablespoons alcohol a week for three months. That would be 24 tablespoons, or a cup and a half.

I would set that cake in a dish and pour the alcohol over it and let it soak it up. I would cover it with plastic and brush the top with any alcohol that did not get absorbed.

Then I would marzipan that cake a week ahead to let it dry out thoroughly. If you are concerned with any seepage, you might want to encase even the bottom in marzipan, sealing it in entirely.

Then you can fondant and decorate as you wish and it will age peacefully while it is decorated.

I would fast forward the process. Figure about 2 tablespoons alcohol a week for three months. That would be 24 tablespoons, or a cup and a half.

I would set that cake in a dish and pour the alcohol over it and let it soak it up. I would cover it with plastic and brush the top with any alcohol that did not get absorbed.

Then I would marzipan that cake a week ahead to let it dry out thoroughly. If you are concerned with any seepage, you might want to encase even the bottom in marzipan, sealing it in entirely.

Then you can fondant and decorate as you wish and it will age peacefully while it is decorated.

Hi,

I would probably do this a little differently ,

Soak your fruit for 3 days in about 1/4 bottle of brandy , cling film, refrigerate and stir each day. When you are due to bake, save the residue brandy in the bowl to spoon over the cake when warm from the oven. In my experience there should be very little brandy left as the fruit will have soaked up most of it. Then whilst still warm, wrap in grease proof paper and then foil. Each day I would un wrap, and sprinkle 2 tablespoons of brandy over the cake, making sure you turn the cake over to ensure both ends are getting extra, re-wrap and leave again.

I would leave you marzipan until the 3rd October and Fondant and decorate the 4th - if you pour too much brandy all at once onto the cake the sponge will go soggy rather than moist. Good Luck with whichever way you decide

It isn't nescessary to moisten the cake as you age it , it will age fine, I have wonderfully moist fruitcakes and I don't do anything to them while they are aging.

I do soak my fruit before making the cake for at least three days , I prefer a week or more if I have the time.

I pour about a capful of brandy over the cake when it first comes out of the oven and is still hot when I remember to.
If you soak it in all the alchohol that the above posters have suggested you will have a soggy sodden mess to try and cover and will most likely bleed into the icing .

I now use Alton Brown's christmas cake recipe. Preboilng method. So yummy and instant maturity. The fruit do not sink too. I have had the soggy cake problem too. However I do not like unwrapping etc every two weeks. I hope to find a shortcut and whilst we are there I have a question. I am making 4 cakes for december wedding. One of them will be an open bible. If u turn it upside down to moisten the other side, it will break. Any idea what to do to achieve even moisture distribution?

I use Alton Brown's too, with modifications. I didn't get a soggy bottom. I still have one from last Christmas sitting in my bakery and I haven't sprayed it in months. I did spray it every day for awhile. I only have mine in a plastic container. I think it must reach a saturation point and after that, no more is needed.