I have a few questions. I hope you don't mind. Last year I substituted plain flour for spelt flour but I found compared to other years that the cake came out very dry with an unusual taste. I couldn't enjoy it. If I have to I will go back to plain flour.
My second query is I have never added alcohol to my Christmas cake , they prefer it that way in my house. What I'm trying to achieve is a dark moist fruit cake. My tin is 11 inch square.