I have baked the christmas cake, and the recipe says store the cake upside down and drizzle brandy into the holes every week until Christmas.

How much?

Seriously, i haven't got a clue.

I spent so much money on the cake ingredients and goodness knows how long cutting the fruit and mixing it, plus hours in the oven. I'm terrified that i'm going to cut the cake on christmas day and everyone is going to pass out from too much brandy! I don't want to ruin it, but i also don't want to waste the opportunity to create a delicious moist cake that taste perfect.

Help, please. It had only 80mls of brandy in it the for soaking the fruit prior to cooking.

This so reminds me of my Great Grandmother in one of the last Christmases we had her place. She used half a bottle of brandy in her mixture. She never poured over the top I don't think, but who knows with her LOL. We couldn't even eat it, and were placing it into serviettes when she wasn't looking so she'd think we had eaten it.