Last year, as usual, I baked a number of Nigella's Traditional Christmas Cakes, all nice and boozy! Anyway there was one that wasn't collected so I wrapped it up quite well, placed it in a metal tin and placed it on a dark shelf in an unused bedroom.
Anyway I'm wondering what sort of shape would the cake be in now? Not a good cake or a well matured cake? Would a good feed of booze put some life back into it, make it suitable for a present or keep it for myself?
NIgella's Traditional Christmas Cake (from Nigella Christmas) is a rich fruit cake that is moister than some cakes thanks to the ground almonds (almond meal or flour) that is added to the cake batter. Like most rich fruit cakes, it benefits from a maturing period and being fed with some extra alcohol, though in the book it is suggested that the keeping time is 6 weeks and generally we suggest if keeping the cake for longer than this then the cake should be frozen as it will keep for a year.
The cake sounds as if it has been strored correctly, though if it has been wrapped directly in foil then that can impart a metallic taste to the dried fruits. If the cake has been wrapped in baking parchment (parchment paper) or greaseproof paper and then stored then this should not be a problem. The best thing to do is look at the cake. If there are any signs of mould, or if the cake has a fermented, sour or odd smell, then it is safer to discard the cake. But if there are none of these then the cake sould be fine as rich fruit cakes can be kept for longer. You could always cut a tiny piece out of whatever is (or will be after decorating) the bottom of the cake and taste it to see if the flavour of the cake is still good. It may benefit from being fed with a little extra alcohol, though this will also depend on how much alcohol was added after the cake was baked. We are not sure if the cake was decorated, but if it was then you should remove any marzipan or icing and decorate the cake with fresh marzipan and icing. If you are any doubt about the condition of the cake then it is also safer to discard it.
In Japan, women had traditionally been expected to marry at a young age, and those who were unmarried after the age of 25 were metaphorically referred to as "(unsold) Christmas cakes" (クリスマスケーキ) in reference to items which are still unsold after the 25th.
HOW LONG DOES A CHRISTMAS CAKE LAST? Christmas cakes to be kept in a tin can be made up to 3 months in advance depending on the recipe you use, OR you can make it many more months ahead, freeze it and defrost it when you are ready to 'feed' it or ice it.
If you followed it exactly and did not add any alcohol in, I would recommend 3-4 weeks max. The cake has a lot of sugar and dried fruit which will help preserve it but it will not last as long as a traditional cake without the alcohol. How do I store a Christmas Cake? Allow to cake to completely cool.
Let cake cool completely before brushing with rum and wrapping in cheesecloth, followed by plastic wrap and tin foil, then storing in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with rum once a week. Let cake “age” for at least 3-4 weeks before cutting and serving.
According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated. But anecdotally we know that they can last for decades; some of the oldest have been preserved for more than a century.
Safety Note: If a fruitcake has a significant amount of moisture (e.g., if it was made with fresh fruit) it is more likely to spoil or to give pathogens enough moisture to reproduce. In other words, it could make you sick if not kept refrigerated and eaten relatively quickly.
I like to wrap the cake in a double layer of greaseproof paper and then in double foil. Secure it all with an elastic band, then keep it in an airtight container till needed.
Leave the cake to cool in the tin. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy.
Yes you can use an airtight plastic container. I would wrap the cold cake in baking parchment and foil before it goes in the box, but still store it in a cool dark place.
Make sure the cake is completely cool. I cool for three days to ensure there is not hint of warmth which may encourage mould growth. Store cakes wrapped well in a box or tin in a cool place.
Yes, in most cases. If you add it before baking, such as into the batter, it will be gone by the time the baking is done (although the flavor will still remain, that is the point of doing it).
"In practical terms, this makes most fruitcakes extremely shelf stable, so they would be safe to eat for a long time – a really long time," Chapman says. "But it might taste pretty bad."
We recommend wrapping your fruitcake in a layer of plastic wrap followed by a layer of foil. Ensure your fruitcake and the foil do not contact one another. Then, place your wrapped cake in an airtight container and set that container in the freezer.
Once your cake has cooled and has been removed from its tin, carefully wrap it in a double layer of plastic wrap. Make sure this is well sealed, then wrap it is a double layer of foil. Place the cake in a well sealed container and store in a dark, cool and dry place.
Cool completely in the tin, then use a skewer to pierce small holes across the top. Feed with 1-2 tbsp of brandy, then remove from the tin and wrap in fresh baking parchment, then foil. The cake will now keep for 2-3 months in a cool dark place. Feed with brandy about once every fortnight.
Whether you're gifting the traditional fruit- and nut-studded cakes or eating them at home, you should ideally start the process 6 to 7 weeks before you plan to enjoy them.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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