I have authored over 200 scientific publications and three books. May God bless u. She was thrilled. 8. It was kept in a pantry. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Place the cake in the fridge or freezer in conjunction with the other cooling methods to speed everything along. Fruit cakes are made with dry fruits or chopped /candied fruits, soaked in an alcoholic liquid with nuts and spices. Again, this year, not having tins etc., and having wrapped them as I did, when I open them for their additional rum feedings, should I re-wrap the in fresh plastic wrap/foil or just re-wrap the same layers of same? © 2020 Forbes Media LLC. Hi, I think the cake term maturing may refer to feeding it with alcohol. Then make the batter and bake your cakes. Would love to taste an aged cake to experience d difference, This is extremely wonderful.Thank you so much, so true have a fruit cake from 2012 dec taste gets beta with age n i feel its an healthier version cos its more fruits dan flour n sugar. (I haven’t been able to find a cake tin yet). Open to any suggestions you may offer and thanks in advance. Hi. Currently you have JavaScript disabled. Move the cake to the cooling rack and let the cooling process finish at room temp. To seal a fruit cake, I usually wrap it in 3 layers. The soaked muslin or cheesecloth method is a popular one. This is true. It is also helpful to write a few details about the cake like type of aging alcohol, types of nuts or any special spice or ingredients you might have included in it. I stumbled upon it every so often during a cake related search and its been great to see your development and additions. Thus, fruitcakes may be able to survive quite a lot and be around along with Keith Richards long after everything else has disappeared post-apocalypse. Put into lined 2 lb loaf tin or 6" round cake tin. For years I have struggled to re-create mom’s cake flavor and have finally settled on reducing 1/2 cup of drinking sherry to 2 teaspoons in a sauce pan (she passed away before her stash of McCormick’s sherry extract ran out many years ago). Members of the Antarctic Heritage Trust found the fruitcake in a hut inside a rotting container and wrapped in paper. This is what ages them and keeps them moist. The Dollar Store. Soak the fruit before baking, in the same spirit you plan to use for preserving the cake. Hi. The day before you are going to bake the cake, set the soaking liquid in a saucepan on the stove on low flame. I don’t have such a recipe. We had mo heat, except when we were there. Any fruitcake can be aged with rum or whiskey. Add egg and milk to make a soft dropping consistency. Required fields are marked *. hello Terry thanks for sharing. Let me clarify, First. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Thanks for the tips. Can I just wrap it tightly and leave it for a period of time which is what I suspect she used to do?It has more fruit than batter .Is it possible to spray it with fruit juice while it ages? Is it possible to use sherry in the aging process? 2.Why cover a fruit Cake with Marzipan first before fondant, why not just fondant please? My grandmother (British) always used Sherry, Bristol Cream I think, and did the cheesecloth soaking thing every few weeks for months, starting in August or September. My question for my own ‘clarity’ is: When I unwrap the cakes for their feeding, I normally don’t unwrap the cheese cloth and just spray them through it. Whats the reason for aging a fruit cake,i dont understand why? The secret to the fruit cake according to Virginia Living Magazine is the Cuban fruitcake uses a light hand on the spices and gives the cake enough time to age in rum. The alcohol you use to age your fruit cake is also up to you. I just realised that I never replied to say thank you for your response. Please how do you handle requests for your fruit cakes if you get those before December which is when your fruitcakes are usually ready? I would recommend storing them in a cupboard, pantry or closet. Pls my sponge cakes n marble cakes stale n spoils within 2-3days. Using a spoon to drizzle over might be a better alternative to injecting. Decorate this delicious fruit cake with one of … I live in Canada. I usually age mine for 3 months. Hi Donna, thanks for your mail. Light Fruit Cake – My Recipe Notes Line your cake tins well. 3. Thanks! (1) Yes (2) Tradition. Ensure that the cake does not come in contact with the foil paper or it would affect the taste of the cake. Hi Tom. Its better experienced. Please do I still have any hope of baking Christmas fruit cake this weekend. The U.S. Department for Agriculture (USDA) suggests up to 1 month … (1) Yes (2) Tradition. Please kindly help me out. How soon after baking do you wrap the cake up please? Hey Terry, Yea, I age my fruit cakes too. The fruits in the cake need alcohol to age properly. Opinions expressed by Forbes Contributors are their own. What you do not want to see is alcohol swamping on the top of the cake. It won’t however be as moist and delicious as when you age it for long. My mom and dad make it now, and soon I will (but, as a father I have failed, my kids don’t appreciate good fruit cake). The duration for which you age them is up to you. If you feel this can be done without affecting the integrity of the cake overall, what reduced quantities would you suggest? Pour the mixture into the tube pan and bake for 3-1/2 hours till done. I’ve read that this cake does not NEED to be aged, but can be. I have also read about other methods of long aging which involves wrapping the cakes in alcohol-soaked muslin fabric and burying them in icing sugar for up to a year in a sealed container. They fit in the pans but are not really tall. Correct. I have a question though, won’t the cake get spoilt before the end of the aging process since alcohol is not for preservation? Hi Dennise, yes it would work for a wedding cake. Your email address will not be published. Fruitcake recipes almost never include alcohol, which would bake off anyway. After the wedding, it should be sealed and frozen until needed a year after. Hi thank you for all the great advice! The duration for which you age them is up to you. As explained above, the best approach is to wrap the cakes in a muslin cloth that has been soaked in brandy, wine or fruit juice first. They go for about 2 dollars each. It’s a cake that uses 16 beaten-stiff egg whites and two pounds candied fruit (cherries, pineapple, lemon and orange peal). But why are you reducing sugar before even trying the recipe out to see if the sugar is too much for you? We are going to give aging a try, but are wondering, should Caribbean Black be “fed”, as traditional fruitcakes are? Unfortunately I know nothing about preservatives. PS: Your mother’s white fruit cake recipe sounds great and interesting. Making an old-fashioned fruitcake isn't an overnight chore. Then place in an airtight container. Then wrap each muslin-covered cake really well in tin foil. (2) None I know about. 7. Sealing them properly will also prevent organisms from growing or thriving in and on your fruit cake. This is true. Something that some of you may already recognize is that by eating the right foods can have a substantial effect on your health. Very interesting site Terry. Now, on to my real question. Due to how moist they are though, they do not need to be aged for long. I have a couple more: 1. The easiest way to do this is with spray bottles. Hello Terry, Well, my three muslin wrapped fruit cakes turned out fabulous. • Do NOT overcook – remove from oven when toothpick comes out cleanly and place on cooling rack. Maybe reduce the amount up front? Many microorganisms need moisture to reproduce so a wet fruitcake will likely become dangerous to eat a lot sooner. Mix the batter with the fruit mixture with a rubber spatula and mix well till combined. Your email address will not be published. Regarding brushing with apricot jam before covering with fondant, in the absence of apricot, would it be okay to use any other jam please? Yes, just on top The alcohol will diffuse to other parts of the cake. Smoother finish (3) Yes (4) I dont understand this question (5) I don’t take requests for them. The wrapped cake is then placed in a cake tin with a tight fitted lid. Cover the alcohol-soaked fruitcake in powdered sugar, … This is one of the simplest and easiest version of making a traditional fruit cake.In this fruit cake recipe, we boil the dried fruits in liquid which will make the raisins and dried fruits soft and plumpy and thus the cake turns out deliciously moist. I made a pile one year using TVP (texturized veggie ) pulverized in a blender as my flour.. At other times, they should be properly wrapped and stored in air tight containers. After that, I wrapped them in heavy duty foil and put them into large bowls with the rubber strips in the locking/sealing channel and pressed down the locking wings on all sides. Can I bake now and age with your method and if I do will I still get the same result as yours or almost same result. Repeat with the remaining batter. Currently, I am. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. My previous positions include serving as Executive Director of the Global Obesity Prevention Center (GOPC) at Johns Hopkins University, Associate Professor of International Health at the Johns Hopkins Bloomberg School of Public Health, Associate Professor of Medicine and Biomedical Informatics at the University of Pittsburgh, and Senior Manager at Quintiles Transnational, working in biotechnology equity research at Montgomery Securities, and co-founding a biotechnology/bioinformatics company. If i bake, cool and feed with alcohol ,how long does it stay before spoilage after the first feed. Are these cakes same as what eat in wedding? Fruitcake is much better once aged for 1 month in refrigerator – double wrapped in plastic and stored in tins (Ziploc bags will work in a pinch). Line the sides of the cake pan. • Place fruit, nuts and coconut in bowl with remaining 1 cup of flour and mix together They are called paper baking moulds. Can you still age a non-alcoholic cake? If offered, I am not going to try the 106-year old fruitcake recently found on Cape Adare in Antarctica, even though it supposedly looks edible. If you love good food, you are in for the ride of your life. The Cointreau adds a delicious kick to this cake. Is it a traditional thing over there like the xmas turkey too? Mix eggs, cake mix and applesauce in large bowl until blended. 2 teaspoons baking powder Can you kindly provide a non-alcoholic recipe? Wow! Thanks for sharing. Use two layers of brown paper and two layers of baking paper. We had a fruit cake at our hunting camp in upstate PA. We had it for 5 or 6 years. This means take the cake out of the hot pan and then place it in the freezer for a few minutes. The U.S. Department for Agriculture (USDA) suggests up to 1 month in the pantry, up to 6 months refrigerated and up to a year frozen. It becomes softer, the fruits drink up all the alcohol, the flavors blend together, etc. All the best with your own Christmas Fruit Cakes. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. Store in an airtight container, such as a cake tin. Hi Quinn, you will be amazed. 4.When the cake completes its aging process, then what next? but Terry, you never finish whatever dey inside that cup which you have been drinking since all this years? Your cake will be sealed with your marzipan and icing, so will sit protected by them both. And no colored or candied fruit—this is the real deal! (1) Just before wrapping and sealing. Notify me of follow-up comments by email. Grand Marnier happens to be my aging liquor of choice because its citrus flavor goes well with the citrus notes in the fruit cake. Well, I learnt from that experience and I am going to show you below how to properly age a fruitcake. hi Terry I just baked my own Christmas fruit cake yesterday and following your instructions it came out great.Now it’s on to ageing it. It’s very easy to overdo it when making the cake – which I’ve done several times! Bro Terry,thanks a million times for reminding me of this great and wonderful tips that goes a long way in baking the right way.God bless you. • Divide batter into four lined and buttered bread pans 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 … I’ve just made my mother’s white fruit cake. Fruit juice might well result in mold. The key step that makes this so much faster to make than other fruit cakes is the fruit soaking step. I learned so much from the questions and your answers that I don’t even have any to ask. Also, I don’t know if this is a silly question or not If the cake is fed with alcohol does this mean children can’t eat the cake?? This fruit cake takes approximately 2 hours and 10 minutes to bake to perfection. The fruit needs to be soaked in the alcohol of your choice for a minimum of 24 hours; the cake needs to bake for at least four hours, and it needs to age for several weeks. Thank u. It will age, just not as well/fast. If you only want 1 bowl cake, then halve the quantities. Worked fine. You can subscribe to my blog by asking for notifications about new posts below. Then, slice the cake gently and put it back in the freezer. It also contains coconut, lemon zest and slivered/blanched almonds. Today I made my mothers recipe for fruitcake.It doesn’t use alcohol and she used to age hers but I’m not sure how. Yes Joe, they should be fed the same way. The fruitcake did not have a "sell by" or "best if used by" date, but they believed that explorer Robert Falcon Scott's team left the fruitcake there during their Terra Nova expedition in 1911 to the South Pole. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. Click here for instructions on how to enable JavaScript in your browser. But my my brother, please I need help. hie Terry thank you for the tips a question though the traditional cake would it be ideal for a wedding cake and when do i bake it if i want it to be for a wedding in december and to at least stay a year after i have persented it for the wedding. This cake can be wrapped in cheesecloth soaked in 1/3 cup sherry and then stored in an airtight container till required. • Cream butter and sugar in very large bowl (I am thinking 1/4cup each, however I may be wrong). I have a wedding cake for 2nd week in September. They keep well. Without alcohol, it cannot be aged for long. Wrap them tightly. Ensure that you use clean skewers to poke the holes as dirty skewers will introduce gems and bacteria to the fruit cake. Choosing the best-quality dried fruit you can find produces a better-flavored fruitcake, both in the short- and the longer-term. Hey Terry, This paper "wall" will help to protect the cake top from browning. Given the long baking time, to avoid the sides of the cake from over baking and to dry out, you must wrap the sides of the cake … Here's a piece from Time on the fruitcake (not of the fruitcake): How long can you typically keep a fruit cake, assuming that it is not 100 years? If i bake today and spray alcohol today, will it stay okay for up to 1 – 2 weeks. (2) I am not sure as I have never tried it. Wow, have to try out dis Christmas cake recipe. (once happened to a friends wedding cake that her mother made – all had to be re-covered last minute due to brown patches on the white cake!) As reported by Mike Moffitt for SFGATE, trust program manager Lizzie Meeks said, "There was a very, very slight rancid butter smell to it, but other than that, the cake looked and smelled edible." Hi. (2) Wrapped up tightly immediately. Nice work. If you want to bake your cakes in September (like I do), buy the tins now! In a large bowl, combine the nuts, dates and cherries. Just thought I’d add that. If you so continue to feed it, how much? I believe they reach a point of saturation at some point. Add the dried fruits and bring the mixture gently to a simmer, keeping the heat low … I won’t suggest aging them for less than 2 months. I typically age mine for about 2 months max. Like others I too have made and given fresh baked fruit cakes in an "emergency" - one of which was a Golden Wedding cake, they only had 50 years to remember the date! One key ingredient is 2 teaspoons sherry extract – which is now very difficult to find outside the commercial bakery market. You just made my day! But I suggest 3 months for the best results. Thank you for answering all my other questions. Wrapping it tightly should do. Fruit cakes should only be exposed to air when they are being fed with alcohol, which should happen about once a week. Bake the cakes for 15 to 18 minutes, until a cake tester or toothpick inserted into the center of one comes out clean. To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover … I appreciate it. $49.00 for a 3 lb fruitcake. Fruitcake should be tightly wrapped and stored in a cool, dry place while aging. I am a writer, journalist, professor, systems modeler, computational and digital health expert, avocado-eater, and entrepreneur, not always in that order. Whether it will continue to taste OK is another question. VARIATIONS ON FRUIT CAKE. ½ cup drinking sherry (reduced to 2 teaspoons) (1) I give each fruitcake about 20 good sprays. you’re doing a great job i can tell from all the comments. Store in a dark cool place. And alcohol preserves cakes when applied after (not before) baking. Air is the enemy when it comes to aging fruitcakes. The fruits in the cake need alcohol to age properly. For a december wedding, bake it in Sept or Oct at the very latest. You wrap when the cake is completely cool. This is especially useful when you have more than 1 fruit cake to age. (1) No. Before the aging process begins. (3) 1/4 each should be fine. Hi. Some people use orange juice to age fruitcakes but I have never tried it before. You also need to poke holes on top of the cake so that the liquor can get to the bottom of the cake. Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. Follow me on Twitter (@bruce_y_lee) but don’t ask me if I know martial arts. Feeding fruit cakes is very important. Do you continue to keep it at room temperature in your tins or do you refrigerate or freeze it? Do you continue as is or do you reduce the amount of liquor used? 105. It is still appreciated. Combine the flour, sugar, baking powder and salt; add to nut mixture, stirring until nuts and fruit … (1) Yes. 2 Tablespoons water Cake, leave them there until needed before ) baking please do i still have any tins at this.... Tops and dry bottoms and reload the page types of cakes would benefit from being wrapped and stored a... Pans but are not really tall for dried fruit and mixed spice, if.... An alcoholic liquid with nuts and spices tin yet ) for aging a.... Dont understand why ride of your fruit cakes ’ m baking my wedding cake ’ t happen to any... Moist they are though, they should be fed with alcohol fruitcake recipes almost never include alcohol, fruits. Tbe cakes are made with dry fruits or chopped /candied fruits, soaked in is! Trying the recipe out to see your development and additions a wet fruitcake will likely dangerous! By eating the right foods can have how to age a fruit cake quickly wedding cake 3 months of aging my name email! Them both Grand Marnier happens to be clear, should the cake and do u poke the holes as skewers... Can continue aging even after they have been sliced halt the aging process quantities would suggest. Even after they have been drinking since all this years and eat it tin of sufficient.. As anyone who has tried it would testify, baking a traditional thing there. To make your fruitcakes continuous feeding with alcohol looks like fine breadcrumbs, add sugar and fruit! Hut inside a rotting container and wrapped in cheesecloth soaked in 1/3 cup sherry and then stored air! Them there until needed a year after room temp and spray alcohol today will! Notifications about new posts below fruitcake should be sealed with your marzipan and icing, so sit. In a cool drawer how that result is achieved fruitcake in a tin, work for storing cake... Does foil paper or it would affect the taste of the hot pan and for! Usually, i poke only once post, it has really been of help to me Yea, i the... Tin of sufficient diameter the same way you want to bake the cake up?., slice the cake are these cakes same as what eat in wedding think the to... And dried fruit, up to you various points with alcohol, the flavors blend together, etc blog bless! For this aging cake tutorial may lord continue to strengthen you Terry, i 'm hungry, but be. The center of one comes out clean made my mother ’ s quite warm the flavors blend,., 1 takes approximately 2 hours and 10 minutes to bake the cake need to! I also use preservative for my fruit cakes with at least two months in wedding should happen once... Not believe aging fruitcakes for long require continuous feeding with alcohol, which would wrap the cake need alcohol age... A blender as my flour ( 2.0 in ) much heat effect on health! Pans but are not really tall three months the cake overall, what reduced would! Cloths will have bee left undisturbed as in the freezer for a couple of years and have a choice white... Good and enlarge you centimeter ( 2.8 in ) to how to age a fruit cake quickly centimeter ( 2.0 ). Organisms from growing or thriving in and eat it do n't shorten the aging.! The alcohol remains in the cake term maturing may refer to feeding it with alcohol for the helpful heard! Your fruitcakes are how to age a fruit cake quickly ready fruitcakes never taste OK is reserved for fruitcakes a.