Easy Fruitcake Recipe - Foxy Folksy (2024)

FAQs

What two ingredients help fruitcake last longer? ›

Fruitcake lasts longer than most other cakes because it is filled with nuts and candied fruit. It will last even longer if you sprinkle it with a spirit like brandy.

What alcohol should you use? Strong, flavourful spirits with a high ABV are ideal for feeding fruitcakes. You can use rum, brandy or whisky for spice, or if you like citrus flavours, try an orange liqueur. Cherry brandy and amaretto will also work well if you prefer these.

Here's what you need for the Soaked Dried Fruit. The fruit is soaked in either apple juice OR a combination of apple juice and brandy (for those who like boozy Christmas Cake).

The most common duration to properly age a fruitcake is about three months. Any quicker will limit the development of complex flavors attributed to the maturing process. You can certainly age your cake for much longer than several months if you'd like, but we know how busy everyday life can be.

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.

Fruitcake is no ordinary cake. It can stay fresh and edible for months after baking. What typically makes fruitcake last so long is its super dense texture.

Instead of brandy, you can use alternative liquids like apple juice, orange juice, or even tea to soak the dried fruits and add moisture and flavor to the cake.

To make sure your fruitcake doesn't dry out, unwrap it every few days and brush it with rum, brandy, or a simple sugar syrup.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Adjusting the cooking time and temperature

Everyone's oven is different and you'll get to know the quirks of your own as you use it to bake more and more. If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer.

How do you season a fruitcake? ›

Fruitcake's denser texture allows far fewer air pockets to form, protecting more of the starches from the air.

Just mix 1 part white vinegar with 3 parts water, dip your fruits and vegetables, and then wash them gently but thoroughly. Vinegar not only prevents mold buildup and rotting, but also helps get rid of pesticides on conventionally grown produce and fruit, and kills bacteria that could be clinging on your vegetables.

In industry all sorts of chemical preservatives are used. For the home baker extending shelf life by a few days can be achieved by adding glycerine or golden syrup to the cake batter.

Keeping them in the chiller would dry the fruit out and that would be unpleasant. So I brushed their surface with piping jelly to keep the fruits moist and shiny. Since the fruits do not come into direct contact with cold air, they don't dry out. So for two days, piping jelly does great!