Hi Caroll.
If you put the cake ( wrapped very well) into a freezer overnight it speeds up the ageing process. I presume you have added some alcohol to the cake already, brandy,rum,whiskey,sherry either on their own or a mixture of them. A fruit cake is mature after 6 weeks in a cooler climate, kept at room temperature, but in your case you probably need to use it faster so go with the first suggestion if you can. Happy baking!!
I dont age my cakes in the fridge. Just wrap it well and keep it in a cool spot (out od the sun)
pour some brandy over it ever few weeks or so.
Well freezing fruit cake to age it is a new one on me! I just make them about 6 months before required if I can (orders permitting that obviously), feed with brandy every month and keep them well wrapped in double greaseproof paper and double tin foil or airtight tin. When did freezing become the thing to do???
CP x
I've heard about freezing a fruit cake to help speed up the maturing process. However, someone I know did an experiment and there was no difference.
However, I wouldn't keep a cake in an airtight tin (or airtight anything) to mature... just wrapped as described is fine. It's more likely to 'sweat' if kept airtight.
Freezing the cake overnight was suggested to me by other very experienced bakers but I haven't needed to try it myself. I make fruit cakes at least 12 weeks in advance of their being needed. I soak the fruit in alcohol beforehand and then put on extra alcohol when the cake has cooled down using a hypodermic syringe to prevent any mould getting into the cake. I leave the cake in the original wrappers, then overwrap with greaseproof paper and then tinfoil. I don't 'feed' it with any more alcohol. And someone else is correct saying to never put it in a tin as it will 'sweat' and may go mouldy.
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