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Instead of "feeding" your fruit cake over weeks and weeks you put the brandy over the cake while it is still warm from the oven. The warm cake acts like a sponge and soaks up all the alcohol, meaning you can make a fully "matured" cake a matter of days before the big event.
I was at a demo watching Eddie Spence MBE, maker of royal wedding/birthday/jubilee cakes and all round cake decorating legend and this was one of his gems for the day.
Ohdear, that sounds good to me. The cake decorating exhibition at the NEC when i went on the 11th i also watched a demo by Sean Bird, he said instead of throwing your manky old oranges out try putting it in water bring to the boil and simmer it for 45mins, he then put the whole thing in a food processor, skin, pips, but he did say you must take out the center bit as it wont grind down, then he added it all to a cake to make an orange cake.