I am making several christmas cakes (for almost the first time really)..with the first batch I soaked the fruit in rum & have been feeding the cakes with brandy.
1. Does it matter that I am using both rum & brandy?
2. If I start with brandy with my next cakes would it be ok if I switched to feeding them with whisky, if I run out of brandy?
3. I've also thought of buying a bottle of ginger wine, would it be ok to add that too?
4.Can anyone recommend which alcohol is really best to use & does anyone use anything other than rum, brandy or whisky?
5. What result does the ginger wine give?
Hope this makes sense. Thanks & best wishes to all.