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Add 1/2 cup alcohol, such as brandy, cognac or rum, to a large saucepan with a bit of orange zest. Place cake on top and heat until the liquor begins to simmer. Cover and steam for a few minutes, spooning the sauce all over the cake. Continue covering the pan and then spooning sauce until most of the alcohol is absorbed.
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Like a fine wine, a well-made fruitcake can actually get more flavorful over time. Tannins ooze out of the dried fruit, chemically changing the cake's composition to produce a fruity and spicy.
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You may wish to cover fruitcakes with aluminum foil for the last half hour of baking. Bake fruitcakes slowly, at a low temperature -- between 275 to 325 degrees F (135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Test for doneness by poking a skewer or a toothpick near the cake's center.
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Our fruitcake can last up to one month on your countertop, four months in the fridge, and six months in the freezer. Of course, all this depends on the effectiveness of your storage. We recommend an airtight container of some kind. For storing fruitcake, you'll want to make sure to cover it with plastic wrap and place it in an airtight container.
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An alcohol-free cake should be good for three to four weeks at room temperature. So, you can leave it in your pantry for a few days on end and return to a still edible fruit cake. However, eating an alcohol-free fruit cake a few days after baking is more advisable. Refrigerating it is also better than leaving it unprotected in your pantry.
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Step 3: Time & Temperature. Timing and temperature are crucial steps in how to age a fruitcake quickly. After your cake has been soaked and wrapped, let it sit undisturbed at room temperature for at least one week. On its one week soaking-anniversary, go ahead and carefully unwrap your cake, and repeat steps one and two.
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A: If you have leftover thawed fruit cake, it's best to store it in the refrigerator. Make sure it's wrapped securely in plastic wrap or stored in an airtight container. Consume the leftovers within a few days to ensure the best taste and texture.
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Fruit cakes can be stored in the fridge, in the freezer, or at room temperature. The optimum storage method depends on how long the cake will be stored. For short-term storage, refrigeration or storage in a kitchen cabinet is best. To store for a longer time, refrigerating at lower temperatures or freezing the cake is the way to go.
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When stored properly at room temperature, a fruit cake can stay fresh for about 1 to 2 weeks. Periodically check the cake for any signs of spoilage, such as mold or an off smell.. This will help you keep track of how long the cake has been in the freezer, allowing you to consume it within a reasonable time frame.
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Plain Cake (like unfrosted Moist Vanilla Cake ): About 5-7 days in the fridge. Cake with Buttercream, Whipped Cream or Custard (like Moist Chocolate Cake with Fluffy Chocolate Frosting ): 4 days, since dairy spoils quicker. Fruit-filled Cake (like Lemon Curd Cake) 3-5 days, depending on the acidity and moisture content of the fruit filling or.
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It's important to keep the cake in a cool, dry place, away from direct sunlight and heat sources. Ideally, store the fruit cake at a temperature between 65°F and 70°F (18°C and 21°C). Avoid areas of your home that are prone to temperature fluctuations, such as near windows, ovens, stoves, or heaters.
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In general, frosted or unfrosted cakes with buttercream, cream cheese, or whipped cream should be stored at room temperature for up to two days. However, if the cake contains perishable fillings such as custard, fresh fruit, or cream, it should be refrigerated, and the storage time may vary. On the other hand, cakes with fondant or royal icing.
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Fruit cake is known for its remarkable resilience to spoilage for multiple reasons. While most cakes typically last for a maximum of 4 to 7 days at room temperature, fruit cakes will survive much longer. In optimal storage conditions, you should expect fruit cakes to last up to 30 days without refrigeration.
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Prepare the Cake Pan : Grease and line your cake pan with parchment paper to prevent sticking and ensure easy removal. Slow and Low Baking : Bake the fruit cake at a low and slow temperature, usually around 300-325°F (150-160°C). This helps prevent the cake from drying out and ensures even cooking.
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The precise answer to that question depends to a large extent on storage conditions - keep freshly baked fruitcake in a dry area. To maximize the shelf life of fruitcake, cover with foil or plastic wrap or place in plastic bag to prevent drying out. Properly stored, freshly baked fruitcake will last for about 1 month at normal room temperature.
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When stored in the fridge, fruit cake can easily last up to six months before it starts to go bad. 3. Freezer - Up to a Year. For those seeking to seriously prolong the shelf life of their fruit cake, the final option is the freezer. In the freezer, fruitcakes can last up to a year when properly stored.