Christmas cake is one of the season’s best treats, but as they’re often made well in advance, they need to be stored properly. Follow this guide to ensure your hard work is optimised, and that your cake is the crowning glory on Christmas day.
Christmas cake is one of the season's best treats, but as they're often made well in advance, they need to be stored properly. Follow this guide to ensure your hard work is optimised, and that your cake is the crowning glory on Christmas day.
Once your cake has cooled and has been removed from its tin still in its greaseproof paper, 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. When kept like this, the cake can survive for months.
To keep the cake moist, dark and packed full of flavour, you can 'feed it' by applying additional alcohol every month. Simply unwrap the cake, remove the plastic wrap and leave the baking paper in tact. Using a pastry brush apply a little of your chosen alcohol over the top of the cake, allowing it to soak in, before firmly wrapping it up again.
The traditional marzipan and fondant icing that is applied to Christmas cakes actually helps preserve them by creating an airtight seal. However, the icing needs to be properly applied to the cake on a cake board in order for this to work. Once the cake has been iced, don't store it in an airtight container, or the icing will weep. Rather, place the cake in a cool, dark and dry place and covered in foil.
If you have leftover slices of Christmas cake, you can freeze them for a later date. Simple wrap them securely in several layers of plastic wrap, place in an airtight container and store in the freezer.