Fruitcake Aging Question

[SanFranBaker]

Hi everyone,
I want to ask people's opinions about aging fruitcake. From the research I've done it seems that the common way to age a fruitcake is to wrap it in cheese cloth with your desired alcohol wrapped in plastic, then foil and then an airtight container.

Would there be any downside to wrapping the fruitcake in cheesecloth with alcohol and then in a vaccume sealed bag?(of course not super tight but just to get the air out). I can see there being the downside of not allowing the cake to breath but it also prevents spoilage and air to get to it.

I would really appreciate your help!
-Adam (San Francisco)

 

[retired baker]

Hi everyone,
I want to ask people's opinions about aging fruitcake. From the research I've done it seems that the common way to age a fruitcake is to wrap it in cheese cloth with your desired alcohol wrapped in plastic, then foil and then an airtight container.

Would there be any downside to wrapping the fruitcake in cheesecloth with alcohol and then in a vaccume sealed bag?(of course not super tight but just to get the air out). I can see there being the downside of not allowing the cake to breath but it also prevents spoilage and air to get to it.

I would really appreciate your help!
-Adam (San Francisco)

how does it breathe in an airtight container.?

the downside to vacuum is the cake is forced to collapse or condense, it might end up devoid of crumb and be more like dense pudding than cake.

a steamed pudding can be vac packed as theres not much aeration to condense.

commercially you're either going to freeze or,
for room temps , nitrogen seal in plastic.

 

[EdwardGuerra]

Vacuum-sealing your fruitcake along with cheesecloth and alcohol is generally not recommended for aging. While it may prevent spoilage and exposure to air, it eliminates the cake's ability to breathe and absorb the flavors from the alcohol properly. This can impact the texture and taste of the fruitcake. It's best to follow traditional methods to ensure optimal aging.

 

[Mona]

Vacuum sealing your fruitcake after soaking it in alcohol is a creative idea that could work well for preserving moisture and preventing spoilage. However, the traditional method of wrapping in cheesecloth and allowing the cake to breathe a bit during aging helps develop deeper flavors over time. If you vacuum seal, the cake might retain more moisture but may not achieve the same aged complexity. It could be worth trying both methods to see which one you prefer. Happy baking!

 

[Jessie_Roos]

Hi Adam,

Great question! Aging fruitcake properly can definitely enhance its flavor and texture. Your idea of using a vacuum-sealed bag is interesting. Here are a few things to consider:

1. Breathability: You’re right that wrapping the fruitcake in cheesecloth and then vacuum-sealing might reduce its ability to breathe. Fruitcake benefits from a bit of airflow to develop its flavors, and a completely airtight environment might hinder that process.
2. Moisture Retention: On the plus side, vacuum-sealing can help keep the fruitcake moist and prevent it from drying out. This could be especially useful if you’re planning to age it for a long time.
3. Mold Risk: Ensure that the fruitcake is properly wrapped in cheesecloth and that it’s well-soaked with alcohol before sealing it. This will help prevent mold growth, which can be a concern if the cake is stored in an airtight environment.
4. Aging Period: If you decide to vacuum-seal, it might be a good idea to periodically check the fruitcake for any signs of spoilage or changes in texture.

Overall, your method could work, but just keep an eye on the cake and consider checking in on it occasionally to ensure everything is going as planned.

Happy baking and aging!

 

[Mona]

Great question! Aging fruitcake is definitely an art, and it sounds like you’re on the right track. Using cheesecloth with alcohol is a traditional method that allows the cake to breathe while absorbing moisture and flavor.

Vacuum sealing could be a good alternative, but as you mentioned, it might limit the airflow that the cake needs for proper aging. While it does keep out spoilage and prevents drying, a completely airtight environment might prevent the cake from developing those deeper flavors over time.

If you do decide to vacuum seal, consider checking the cake periodically to ensure it’s not becoming too moist. You might also want to leave a small opening for a bit of air exchange, or you could try a hybrid method—wrap the fruitcake in cheesecloth with alcohol, then place it in the vacuum-sealed bag without sealing it too tightly.

Ultimately, it might be a matter of personal preference, so I’d suggest experimenting with both methods and seeing which one you like best!