Buzz
Fruitcake is a one-of-a-kind shelf-stable treat. One Ohio family has kept the same fruitcake since 1878, only sampling it periodically. In Antarctica, a century-old fruitcake found during an expedition led by explorer Robert Falcon Scott in 1910 still remains “almost edible,” according to the researchers who discovered it. So, what is it that makes fruitcake so incredibly resilient?
It all comes down to the ingredients. Fruitcake is exceptionally dense. Unlike most cakes, it’s packed with pre-preserved ingredients such as dried and candied fruits and nuts. These dry elements make it difficult for microorganisms to thrive, as Ben Chapman, a food safety expert at North Carolina State University, explained in 2014. This prevents bacteria from growing on the cake.
And of course, the alcohol plays a role. A quality fruitcake is generously laced with liquor, helping it stay fresh for years. Soon after baking, many bakers wrap the fruitcake in cheesecloth soaked in alcohol and store it in an airtight container. This keeps mold and yeast from forming on the surface while maintaining the cake’s perfect moisture.
In fact, fruitcakes aren’t just capable of lasting without spoiling for months; some people even argue they improve with age. Fruitcake enthusiasts swear by the aging process, letting their cakes sit for months or even years. Like wine, this allows the tannins in the fruit to soften, according to Wisconsin-based Swiss Colony, a bakery that’s been selling fruitcakes since the 1960s. As it matures, the cake’s flavors deepen, bringing out complex notes that a fresh fruitcake (or wine) simply lacks.
If you’d like your fruitcake to mature beautifully, you’ll need to nourish it with a little more liquor from time to time. If you're letting it sit on the counter ahead of a holiday celebration, the King Arthur Flour Company suggests unwrapping it and brushing it with your chosen alcohol (brandy or rum are popular) every few days. This process, called “feeding” the cake, should be done about once a week or so.
The tradition of aging fruitcakes is deeply embedded in our cultural customs. In the UK, a wedding custom has the bride and groom save the top tier of a three-tier fruitcake to eat on the occasion of their first child’s christening—presumably at least a year later, if not more.
Though true fruitcake connoisseurs may debate just how long the fruitcake should sit in the fridge, The Spruce recommends that “soaked fruitcake should generally be consumed within two years.” That said, the cake could last far longer, as evidenced by the century-old fruitcake found in Antarctica. Honestly, it would probably still taste just fine after soaking in brandy for a few days.
