Mixed dried fruit soaking in glass bowl with brandy bottle behind Table showing measuring jug and bag of Grandpa’s Mixed Fruit Wooden spoon stirring soaked fruit beside Christmas baking tools

Is Your Fruit Soaking Yet? Stir-Up Sunday Is This Weekend!

November 18, 2025

How Much Alcohol Should You Add When Soaking Fruit for Christmas Cake?

Stir-Up Sunday is finally here — Sunday 23rd November!
This weekend marks the official start of the Christmas baking season, and we’re asking the big question…

Is your fruit soaking yet?

If you’re not sure how much brandy (or rum, or whisky) to add to your fruit — you’re not alone. It’s one of the most common questions we hear this time of year.

The answer? It depends how boozy you want your cake to taste — and how long you have before baking.

🥃 How Much Alcohol Should You Add?

Dried fruit is incredibly absorbent, so you might be surprised how much liquid it can take on — especially over 24 to 72 hours of soaking.

Here’s a good rule of thumb to work with:

Fruit Weight	10% Soak	20% Soak	Max Soak
1kg	100ml	200ml	250ml
1.9kg	190ml	380ml	475ml

10% (light soak): Enough to plump the fruit and add aroma, but not overpowering. Ideal if you’re short on time or prefer a gentler flavour.
20% (standard): Adds body and depth. Great if you’re feeding the cake over time.
25% (max): Rich, boozy, and bold — but beware! Too much liquid can lead to a soggy batter and extended baking times.

🎂 We don’t recommend going over 250ml per 1kg — the fruit can only absorb so much before it starts leaching into your cake batter and affecting the texture.

🍒 What Should You Use to Soak the Fruit?

Brandy – the traditional favourite, warm and mellow
Rum – bold and spiced
Whisky – smooth and aromatic
Non-alcoholic? Use fresh orange juice or strong cold tea (like chai or Earl Grey)

Soak for 24–72 hours in a non-plastic bowl (glass or ceramic works best), covered and stirred daily.