Is it possible to make a Christmas cake without alcohol?

[omgitchiness]

We need an alcohol free Christmas cake. Last year I left it too late to make one and could not find a shop bought one anywhere.

Does anyone have a tried and tested recipe that works?

Thank you

You could use fruit juice as an alternative. The cake won't keep as long as it would if soaked in booze, so I'd make it nearer the time. Should still be moist though.

I am planning to make one with and one without this year (need to get started!). Feed the alcohol free one with apple juice instead of brandy. Caveat - I haven't tried and tested this approach, just read about it.

I have one with tea, you can't taste the tea really

@Edingril have you got a recipe please?

Yep absolutely. Earl Grey tea instead of alcohol. Makes a lovely moist fruit cake. This recipe is very nice
https://twinings.co.uk/blogs/recipes/earl-grey-christmas-cake

Yes, I make tea cakes instead of brandy cakes for those who prefer that. And kids. Same recipe, just soak the fruit in strong black tea instead of brandy. Works great.

I follow Nigellas advice when I make alcohol free Christmas cakes. You don’t make it more than a month before you’re going to use it unless you’re going to freeze it. If you choose to freeze it it’s wrapped in 2 layers of cling film and a layer of foil. I’ve frozen them before and they’re fine.

Do not feed a cake with apple or orange juice or any fruit juice for that matter, it will go mouldy very quick. You can soak the fruit before baking in the juice alright but do not put juice on it once cooked.

I make the Womens Institute Jeweled Christmas cake recipe. I make it three days before Christmas. You could leave out the alcohol. I am normally the only one in the extended family who likes fruit cake but everyone loves this one and it doesn't hang around for very long. Jewelled Christmas Cake | National Federation of Women's Institutes (thewi.org.uk)

Now to answer OP, rich fruit cake as in one packed with dried fruit, not a light fruit type, will last a long time booze or no booze, it's the sugar in the fruit that preserves it, alcohol is for flavour mainly.

Ideal type of rich fruit cake if you are not 'feeding' it alcohol after it's baked is a boiled fruit type. Soaking the fruit in liquid is to plump up the fruit and give it even more flavour if using alcohol for example. Boiling or more correctly simmering the fruit in liquid first has the same effect and gives a very moist cake which needs no further 'feeding' unless one wants to add alcohol but it's not necessary.

A very good base recipe is the BBC Simmer and Stir Christmas Cake recipe, you can alter it to suit, I use almonds instead of whatever nuts it says, you can replace the alcohol in the recipe with tea or even water, it's just about plumping up the fruit. I leave the mix overnight then to cool and let the fruit soak. When cooked and stone cold wrap in parchment and then foil and most importantly store in a cool dry place, many modern houses now are far too warm for storing fruit cake, the old idea of storing it under the bed was ruined with underfloor heating! Utility rooms equally ruined with washer/dryer causing heat and humidity! A sealed plastic box in a garage even would be better than a too warm house.

Sorry yes that's what I meant, soak the fruit. Possibly used the wrong lingo!

My husband makes this one, it does take a long time to bake, but is lovely and keeps forever.

Sorry there's no link

A standard fruitcake recipe, but instead of all the dried fruits use the equivalent weight of mincemeat. Makes an excellent, moist cake that does not need to be aged or fed, and also keeps well.

Most bought mincemeat has alcohol added

Then you have to choose it carefully.

Or make your own. I always do. It's not difficult, and if the OP wants, I can post a recipe for mincemeat.

Robinsons mincemeat doesn't - we could buy it in Saudi.

Soak the fruit in apple juice, orange juice or tea.
Don't feed it, don't make it toooo early.