How to Season and Store Fruitcakes

Seasoning fruitcakes improves the flavour and makes them easier to cut. Here’s how:

• Allow cakes to cool in pans on racks. When cooled, remove cakes from pans and then remove the waxed paper.

• If desired, brush cakes with sweet sherry, brandy, rum, port, liqueur or fruit juice. Do not use red or white wine.

• Wrap each cake in paper towels or cheesecloth and then in plastic wrap.

• Store in an airtight container in a cool dry place but not in the refrigerator or freezer.

• Check cakes carefully at least once a week. Rich moist cakes grow mould easily. If mould should occur, discard the cake. If cakes have not moistened in two weeks, apply more liquor or fruit juice.

• If cakes are too moist, remove them from the container and wrapping. Allow to stand at room temperature for 24 hours. Rewrap and freeze.

• Dark cakes usually take 4 - 6 weeks to season; light cakes usually take 3 - 4 weeks to season.

• Do not freeze before seasoning.