I have made Delia's Creole Christmas cakes as presents. I have done this before and the feedback was great. I made them and fed them for about 6 weeks with brandy.
This year I made them about 4 weeks ago. The recipe has a very potent mixture of rum, brandy, cherry brandy and port. Instead of feeding them with brandy I started to use up what was left, as I am not making them again after I have polished off all the booze mentioned above. So, one week I used 1 TBSP of rum, then the week after a TBSP of Cherry Brandy and so on.
Yesterday I ate a bit of the cake that fell off and it was very bitter. I think I've turned the cake rancid!!!!
Should I just carry on and only feed it with brandy or have I made a fatal faux pas? The thing is I thought the brandy feeding would ultimately overpower it with this flavour and why bother making a creole cake if that was the case, plus I wanted to use up the booze.
Help!