deemukozho Posted 14 Feb 2014 , 8:34am
post #1 of

My aunt has a wedding in June and she asked me to make a matured fruit cake for her wedding. I am planning on baking the cake next week but my question is how do i store the wedding cake until June?

20 replies
morganchampagne Posted 14 Feb 2014 , 8:51am
post #2 of

AThat's such a long time from now to try and keep it fresh..I am not sure. If possible, I would wait until 2 weeks before to bake and then freeze the cake until it's decorating time

scrumdiddlycakes Posted 14 Feb 2014 , 9:02am
post #3 of

Quote:

Originally Posted by morganchampagne 

That's such a long time from now to try and keep it fresh..I am not sure. If possible, I would wait until 2 weeks before to bake and then freeze the cake until it's decorating time


Proper fruit cakes are made weeks, sometimes months in advance so they can ripen, nothing like a sponge :)
My nan would make them on new years, for the next Christmas!

I keep mine wrapped in a brandy soaked cheesecloth, then in a big ziplock bag, inside a tupperware in the garage. Overkill I'm sure, but it works :)
 

morganchampagne Posted 14 Feb 2014 , 9:43am
post #4 of

AOooooohhhhhhhh ok...I stand corrected. I never knew that about fruitcake! Very interesting! It makes sense now that you point it out. This is def going on my list of interesting facts lol

sugarflorist Posted 14 Feb 2014 , 10:46am
post #5 of

ALove the tip about the cheese cloth. I made a fruit cake wedding cake last June. The bride brought some around a few days ago for coffee having just cut the top tier still beautiful and moist.

Spireite Posted 14 Feb 2014 , 6:54pm
post #6 of

AAlso try soaking the fruit in brandy/alcohol/fresh squeezed juice before the baking for a day or 2 as this gives it a head start :)

I always double wrap my rich fruits in greaseproof paper and then foil. Then place in a tin, and then keep in my pantry for between 3 weeks and a year. My grandmother kept hers under the bed, but she had no central heating in the house. My Mother always says NOT to wrap with the foil directly in contact with the cake. My cakes seem to taste better once left for at least 8-9 weeks. Also I Baste (feed) them at least once in that first 6 weeks.

I've never tried the cheesecloth...is it not affected by being sealed in plastic??

Spireite Posted 14 Feb 2014 , 6:54pm
post #7 of

AAlso try soaking the fruit in brandy/alcohol/fresh squeezed juice before the baking for a day or 2 as this gives it a head start :)

I always double wrap my rich fruits in greaseproof paper and then foil. Then place in a tin, and then keep in my pantry for between 3 weeks and a year. My grandmother kept hers under the bed, but she had no central heating in the house. My Mother always says NOT to wrap with the foil directly in contact with the cake. My cakes seem to taste better once left for at least 8-9 weeks. Also I Baste (feed) them at least once in that first 6 weeks.

I've never tried the cheesecloth...is it not affected by being sealed in plastic??

auzzi Posted 15 Feb 2014 , 12:21am
post #8 of

Depending on how hot and/or humid it is in Zimbabwe at the moment, it may be an idea to store it in your coolest place possible. While the weather is hot, keep it in a cool pantry, or the refridgerator if necessary, whilst checking it regularly for any problems. Once the weather begins to cool down, it should be alright.

deemukozho Posted 17 Feb 2014 , 6:54am
post #9 of

Thank you guys for your contributions, there are quite helpful. How often should i sprinkle the cake with brandy whilst the cake is in storage? Which is the best material to wrap the cake in: cling wrap or grease proof paper

Spireite Posted 17 Feb 2014 , 10:04am

AI think fruit cakes are fed up to the age of 3 months....apparently it makes no difference once the 3 months is up......and I do it as often as I remember......which is generally 2, maybe 3 times about 3 weeks apart each time......(.sometimes my cakes only get it once though if I am really busy!)

sugarflorist Posted 17 Feb 2014 , 11:20am

A

Original message sent by Spireite

I think fruit cakes are fed up to the age of 3 months....apparently it makes no difference once the 3 months is up......and I do it as often as I remember......which is generally 2, maybe 3 times about 3 weeks apart each time......(.sometimes my cakes only get it once though if I am really busy!)

Good old English fruit cake. The top tier used to be saved and re-iced for a christening cake. Leaving it to mature really improves the favour too

sugarflorist Posted 17 Feb 2014 , 11:24am

AI would avoid any plastic - I always use parchment and foil. Not sure if plastic wrap would make it sweat and cause mold. But I am just guessing about the plastic

sugarflorist Posted 17 Feb 2014 , 11:25am

A

Original message sent by auzzi

Depending on how hot and/or humid it is in [COLOR=464646]Zimbabwe at the moment, it may be an idea to store it in your coolest place possible. While the weather is hot, keep it in a cool pantry, or the refridgerator if necessary, whilst checking it regularly for any problems. Once the weather begins to cool down, it should be alright.[/COLOR]

I agree with this

SweetMelissa730 Posted 17 Feb 2014 , 3:01pm

AMy Maw-Maw loves fruitcake and is always disappointed because every year it becomes harder and harder to find traditional good quality store bought fruit cakes. Every year I think about making one for her but can't find a good recipe. Does anyone have a great old fruitcake recipe they'd be willing to share? :)

sugarflorist Posted 17 Feb 2014 , 3:29pm

AMost traditional English rich fruit cakes are based on the same basic recipe http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm I change it slightly by candying my own peel and soaking the fruit in brandy. The maturing process is a must in my opinion as I feed it with dark rum.

cupcakemaker Posted 17 Feb 2014 , 11:46pm

ASearch for delia smith, she does the best fruit cake!

ammcats Posted 17 Feb 2014 , 11:55pm

A

Original message sent by sugarflorist

I would avoid any plastic - I always use parchment and foil. Not sure if plastic wrap would make it sweat and cause mold. But I am just guessing about the plastic

I would definately do this. I made a fruit cake in August for a November wedding, wrapped in parchment and tInfoil, fed every two weeks with just a spray of Brandy. Yum. It was beautiful.

SweetMelissa730 Posted 18 Feb 2014 , 1:56am

Quote:

Originally Posted by sugarflorist 

Most traditional English rich fruit cakes are based on the same basic recipe http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm
I change it slightly by candying my own peel and soaking the fruit in brandy. The maturing process is a must in my opinion as I feed it with dark rum.

 

Quote:

Originally Posted by cupcakemaker 

Search for delia smith, she does the best fruit cake!

 

Thank you both! I'm excited to make a delicious fruitcake for Christmas now!! :-D

deemukozho Posted 18 Feb 2014 , 6:38am

Ahere is a recipe that i have been using for quite some time now and i haven' t been disappointed.

RICH FRUIT CAKE

Ingredients: 500g fruits soaked overnight in 125ml of brandy or water 2 ½ cups cake flour 2 ½ teaspoons baking powder 3 eggs 2 heaped tablespoons treacle 2 heaped tablespoons cocoa powder 1 cup old fashioned brown sugar ¼ teaspoon ground ginger ½ teaspoon cinnamon ½ teaspoon mixed spice ½ teaspoon nutmeg 1 teaspoon vanilla essence or almond essence ¼ teaspoon ground cloves 125g margarine

Method: • Preheat oven 130 degrees celsius, line 20cm baking tray inside and outside. • Soak fruits for 24 hours • Cream margarine, sugar and treacle • Add eggs one at a time, putting flour in between until finished • Add the fruits • Bake for about 2 ½ hours

Good luck

deemukozho Posted 18 Feb 2014 , 6:50am

AThank you guys for all your ideas this is my first wedding cake and i am really learning a lot

SweetMelissa730 Posted 18 Feb 2014 , 3:53pm

Quote:

Originally Posted by deemukozho 

here is a recipe that i have been using for quite some time now and i haven' t been disappointed.

Good luck

 

 

Thank you! :grin:

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