​How to Season and Store Fruitcakes

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

  • Allow cakes to cool in pans on racks. When cooled, remove cakes from pans and remove parchment paper.  
  • If desired, brush cakes with sweet sherry, brandy, rum, port, liqueur or fruit juice. Do not use wine.  
  • Wrap each cake in several layers of 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 mould very easily. If mould should occur, discard cake. If cakes have not moistened in 2 weeks, apply more liquor or fruit juice.  
  • If cakes are too moist, remove from 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. Once seasoned, store fruitcakes in the refrigerator or freezer.
 
Last updated on July 27, 2017