Just made a loaf of Alton Brown's Freerange Fruitcake. The recipe calls for storing the cake in an airtight container for ten days and spritzing or basting the cake periodically with brandy. My family does not really care for the taste of alcohol, so I'm a little concerned that straight brandy might have too much alcohol flavor. I thought I might dilute the brandy with water, but I wonder how that will impact the preservative quality of the brandy. Thoughts or suggestions? TIA!