If you're using alcohol make tiny holes on the surface of the cake and gently pour a table spoon or two every two weeks. I don't want to feed with brandy this year either but I'm not sure if 1. https://www.bbc.co.uk/food/recipes/classic_christmas_cake_04076 * Garnish with grated chocolate and refrigerate for 1 hour or till set. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. Grease and line a deep 8 or 10 inch cake tin. I will always use brandy - to soak the fruit in and then to feed the cake afterwards. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. Wrapped in hard, bland marzipan, there’s little that can redeem this. Where I come from we only use brandy, but I now realise that rum is an accepted substitute here. Turn the cake on the next feed to allow an even distribution of feed. Drain the alcohol from the fruit, saving the alcohol for the cake mix and for feeding the cake. Add the sugar and about 300ml or so of the alcohol. Melt the butter in a large saucepan. Preheat the oven to 160 C / 140 C Fan / Gas 2-3. The cake-to-fruit ratio aligns it closer to a Dundee cake, as does the lack of alcohol. It depends what you're using as feed. If you do it my way, the feeding is what takes up the volume - I used more than a half a bottle of brandy when I made a big cake 2 years ago. Friends are the fruitcake of life - some nutty, some soaked in * Cut the cake into six equal wedges and serve chilled. If you're maturing the cake for three months, stop feeding about two weeks before decorating to ensure that it isn't wet. I know it's meant to be made months in advance and fed with brandy but last year I made it the week before and fed with fresh orange juice daily and it was lovely. 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