How Should I Store And Feed The Traditional Christmas Cake?

Asked by Unknown. Answered on 11th November 2015

Full question

Hello, I am planning to make Traditional Christmas Cake from Nigella Christmas. The book suggests that I can make the cake 6 weeks ahead. Is it okay if I start earlier, maybe mid of October. Also, at what frequency shall I feed my cake. I live in a tropical climate - Western India. The current temperature here is 28C with a 54% humidity. Will alcohol feeding be enough to keep my cake fresh in this climate, or, I should take some extra measures, as well? Thank you, Neha.

Hi there. Have just made several small Christmas cakes from Nigella's Traditional Christmas Cake recipe - the one that boils the fruit in bourbon and soaks overnight. With so much alcohol and fruit I'm surprised to see it says it keeps for 6 weeks in a tin but it can be frozen. Do I need to freeze it to keep it fresh until Christmas? Will it last in a tin, unfrozen, for more than 6 weeks? Never frozen a rich fruit cake before but this one doesn't look as dark as ones I usually make so wondering how to store!!! Thanks!

Our answer

Nigella's Traditional Christmas Cake (from Christmas) is a moist and rich fruit cake. This type of cake usually stores well in a cool, dry environment and although 6 weeks is preferable for storage, the cake can be stored for slightly longer in the correct conditions. However in warm and humid conditions there is a risk that the cake develops some mould, particulary if it is stored for a longer time. If making the cake well in advance then it would best, if possible, to follow the freezing instructions with the recipe. You could then thaw the cake a week in advance. Or keep the cake in a refrigerator but make sure that it is really well wrapped so that it doesn't absorb the odours of other ingredients in the fridge. The cake should be brought to room temperature before icing and would be fine at room temperature, as cool as possible and in an airtight container, after that for a couple of weeks.

Feeding the cake is a matter of personal preference but it is a good idea to feed it shortly after baking, while the cake is cooling in its tin. Then you can feed the cake one a week or once a fortnight. Use 1-2 tablespoons of alcohol each time and it may help to use a skewer to poke some holes in the cake first. If the cake is to be frozen then feed it again once cold, before wrapping for freezing, and again once it has thawed.