Seasoning and Storing Fruitcake | Blue Flame Kitchen (2024)

FAQs

Seasoning and Storing Fruitcake | Blue Flame Kitchen? ›

Master the art of storage by tightly wrapping your fruitcake in parchment paper and foil. Store it in a cool, dark place, allowing the flavors to intensify. To expedite the process, consider placing the wrapped cake in the refrigerator for a day or two, mimicking the effects of extended aging.

Master the art of storage by tightly wrapping your fruitcake in parchment paper and foil. Store it in a cool, dark place, allowing the flavors to intensify. To expedite the process, consider placing the wrapped cake in the refrigerator for a day or two, mimicking the effects of extended aging.

We recommend wrapping your fruitcake in a layer of plastic wrap followed by a layer of foil. Ensure your fruitcake and the foil do not contact one another. Then, place your wrapped cake in an airtight container and set that container in the freezer.

Fruitcake without alcohol won't last as long, however, its shelf life can still be maximized through proper storage techniques. Our fruitcake can last up to one month on your countertop, four months in the fridge, and six months in the freezer. Of course, all this depends on the effectiveness of your storage.

How should I serve and store my cake? Grandma's Fruitcake slices best when chilled. We recommend that you refrigerate your cake overnight or freeze it for a few hours before slicing with a Non Serrated Knife. Our fruitcakes have a 9 month shelf life.

Wrap each cake in several layers of cheesecloth and then in plastic wrap. Store the cakes in airtight containers in a cool dry place, but not in the refrigerator or freezer. Check carefully at least once a week, as rich, moist cakes mould very easily.

I upturn the tin, it helps to squash down any stickyup bits of fruit and keep the moisture in. Because of their density fruit cakes take a long time to cool down, especially the size you're making so best leave it to completely cool for a few days.

The fruit in a fruitcake is often dried instead of fresh, which reduces moisture and creates this dessert's notoriously dry texture. This, along with the high sugar content, sucks up much of the water that bacteria need to survive.

For best quality, a fruit cake that is tightly wrapped with aluminum foil or saran warp can be stored for up to 1 month in a cool, dark pantry, 6 months in the refrigerator, and 12 months in a freezer. Check often for signs of spoilage, and if mold or off-odors develop, discard the cake.

The trifecta of sugar, low moisture ingredients and some high-proof spirits make fruitcakes some of the longest-lasting foods in the world.

How do you keep fruit cake moist when baking? ›

It's really important to soak your fruit mix so that they soften and plump up. This way, they'll stay moist and juicy and won't absorb moisture from the cake batter during baking, ensuring that your cake stays moist. Bonus! Home soaked fruits taste amazing, and you'll be ridding your fruit mix of excess sugar as well!

Store cakes loosely covered at room temperature for up to 2 days. To loosely cover, place aluminum foil, plastic wrap or waxed paper over the cake without sealing the edges so air can circulate. Cool unfrosted cakes completely before covering and storing to keep the top from getting sticky.

2. Soak your cake in milk. Soaking your cake in milk is one of the best ways to moisten a dry cake.

Fruitcake should be tightly wrapped and stored in a cool, dry place while aging. If you wrapped your cake in soaked cheesecloth, resoak the cloth once a week and age for six weeks to three months. Cakes simply wrapped in plastic wrap should be brushed with more alcohol every few days during the first two months.

"Yeast breads are best consumed within a day of baking and can be stored in a paper bag at room temperature," says Schreiber. If the bread contains a lot of fruit, it should be store in the refrigerator in an airtight container.