Xmas cake too dry

[Rev. Green]

I've cooked a small Christmas cake for 150 minutes at 135 degrees Celcius in a fan oven. It isn't bad, but a little dry. Next time, to make it moister, is it better to reduce the cooking time, reduce the temperature, switch off the fan, or add more liquid?
Thank you for any suggestions - of course, I could just soak it with brandy!

[jackthehat]

Turn it upside down, prick the bottom and souse it in the fire-water of your choice......

Do this with all subsequent cakes, too, so the first part of your post becomes redundant ! Oh, and lashings of marzipan but little icing, for me, thankyou. :o)

[pastafreak]

I would say more fat-not liquid,and maybe some more fruit...and reduce the temp a bit. Continue as JTH says....... ;-))

[Rev. Green]

Yes, RedHelen, there is 10g of treacle (heaped teaspoon) to 150g flour, 380g fruit, 2 eggs, 110g fat. 110g brown sugar, and some mixed spice. I left out the chopped almonds. I don't think I could increase the fruit and still call it cake.

[Davethedog]

If you haven't iced it do what jack said, wrapp it in greasproof for a day then ice.

[society]

Jack's way is the way to go, definitely.

[woofgang]

IMO all rich fruit cakes are a little dry when first cooked...that's why you feed and mature them. If they came out perfect then when you slosh the booze in they would end up soggy

[Sqad]

Mrs sqad agrees with JTH