How to Ripen a Fruit Cake

Brandy or rum adds moisture and flavor to the ripening process of a fruit cake.

Made since Roman times, fruit cakes consist of a fruit medley mixed together to create a thick, hearty and sweet cake. In North America, it is also known as a Christmas cake and, although homemade versions are traditionally soaked in liqueur, mass-produced fruit cake sold in stores is not. This homemade method of soaking the cakes in brandy or rum prevents them from molding and aids in their "ripening" or maturation of taste. With some patience, ripening a fruit cake pays off with a moist, flavorful treat.

Things You'll Need

• Homemade fruit cake, still in baking pan
• 1 cup brandy or rum
• Plastic wrap
• Large bowl
• Cheesecloth
• Powdered sugar (optional)

Instructions

1. Place the fruit cake on a counter or flat surface.

2. Drizzle 1/4 cup of brandy or rum over the fruit cake. Cover with plastic wrap and set aside for 24 hours in a pantry or other cool, dry area.

3. Remove the plastic wrap from the fruit cake. Pour another 1/4 cup of brandy or rum evenly over the top of the cake. Cover it with plastic wrap and place the fruit cake back in the pantry for another 24 hours.

4. Pour the remaining brandy or rum in a large bowl. Place cheesecloth in the bowl so it soaks up all the brandy or wine. If it is still not completely covered in the liquid, pour in more.

5. Remove the plastic wrap from the cake and pop it out of the pan. Cover it completely with the brandy or rum-soaked cheesecloth.

6. Wrap it in plastic wrap so it is sealed and place it in a pantry for one to two months, allowing it to ripen.

7. Remove the cheesecloth and cover the cake with powdered sugar before storing it in plastic wrap, if you want to keep the fruit cake for years.

Tips & Warnings

• Make a fruit cake a month or two before it will be eaten, to produce the most flavorful cake.

• Soak the nuts and fruit overnight in the alcohol that the cake will be ripened in to enhance the flavor.

• The longer a fruit cake sits, the greater its taste; three to four months is optimal.

References

• What's Cooking America: Fruit Cake Secrets
• Heritage Recipes: Fancy Dark Fruit Cake
• University of Oregon: Fruit Cake Recipe
• Edinboro University: Austrian Fruit Cake