Easy Fruitcake Recipe - Foxy Folksy (2024)

FAQs

How to keep fruitcake moist? ›

We recommend wrapping your fruitcake in plastic wrap before placing it in an airtight container. Then, place that container in the fridge. Doing this can ensure your fruitcake stays fresh for up to two months.

Method. Combine the dried fruit and candied peel in a large bowl. Add the 4 tbsp brandy and stir in to mix well. Cover and leave overnight.

Like Fine Wine, Fruitcake Get Better With Time

The most common duration to properly age a fruitcake is about three months.

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.

STEP 2. Evenly pour 1.5 - 2 ounces of your favorite bourbon, rum, brandy, or cognac, over the fruitcake.

Leave the cake to cool completely in the tin. Peel off the baking parchment, then wrap well in a clean sheet of baking parchment followed by a sheet of foil or a wax wrap. Feed the cake with 1-2 tbsp alcohol every fortnight until you ice it, re-wrapping it each time.

If the cakes are too moist, remove them from the container and all wrapping. Allow them to stand at room temperature for 24 hours, then rewrap in plastic wrap and freeze. Do not continue seasoning. Dark cakes usually take 4 to 6 weeks to season; light cakes usually take 3 to 4 weeks to season.

According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century.

Up to 7 weeks out (or as close as the day before): Bake your fruitcakes. Let the cakes cool, and wrap tightly in plastic wrap. Store the cakes at room temperature until ready to gift or eat.

Can you eat fruitcake immediately? ›

The fruit in my recipe soaks for two days, just long enough to plump it but not long enough for you to forget about it. Then, once the cake is baked and it cools, you can eat it right away. It will then stay fresh for at least two weeks after that.

Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks.

What typically makes fruitcake last so long is its super dense texture. This texture prevents, let's say, less than appetizing things from setting up camp in the cake's crevices. Additionally, a lot of the ingredients in our fruitcakes are dried or glaceéd, so they don't contain much moisture.

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. If you see any mould, throw out the cake.

Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air. However, if you don't have one of those, you can wrap your cake in cling film, or if it's iced, place a large inverted bowl over it to trap the air.

Adjusting the cooking time and temperature

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

This usually happens because the baker has turned the oven up too high. The key to a moist fruit cake is making sure that you use the correct temperature and don't exceed the cooking time. It's also imperative that you measure out the ingredients correctly.