Why You Can Revive Fruitcake That's Been Sitting For Years

The debate over fruitcake's longevity

While fruitcake has a longer shelf life compared to other cakes, there isn't a clear consensus on how long it should be stored. The U.S. Department of Agriculture suggests keeping it for one month at room temperature, six months in the refrigerator, or up to a year in the freezer. However, this may be a rather cautious estimate.

Some food scientists argue that fruitcake can remain good for years, claiming that older fruitcakes may even taste better. The dried fruit in the cake matures similarly to wine, with the tannins from the fruit infusing the cake and enhancing its flavor. However, it's important to remember that fruitcake contains eggs and butter, which have proteins that can go rancid over extended periods, especially if exposed to air. While these ingredients may not necessarily cause illness, they can lead to an unpleasant eating experience.

In an extreme case, a 106-year-old fruitcake was found in Antarctica in 2017 and was thought to be nearly edible. Nevertheless, it's wise to err on the side of caution. Follow USDA storage recommendations and watch for mold and other issues. If you've added a significant amount of alcohol, it may last for a year, but trust your senses to ensure you're not consuming an expired cake that could make you unwell.

Storing and reviving fruitcake

There are several methods to extend the shelf life of your fruitcake. One popular technique is to wrap the cake securely in cheesecloth or a similar fabric, preferably one that has been soaked in alcohol like rum or brandy. Place the wrapped cake in an airtight container. If that’s not feasible, you can use plastic wrap instead and then store it in an airtight container. To maintain moisture, it’s advisable to "feed" your fruitcake by unwrapping it and brushing it with a few tablespoons of liquor every week or so, then rewrapping it afterward.

If your fruitcake has become dry but you still want to serve it, don’t worry. It may not be completely dry; the moisture could have simply crystallized. To restore its moisture, wrap the cake in foil and place it in an oven set to a low temperature, around 130 degrees Fahrenheit. Alternatively, you can poke holes in the cake and place it in a pan with your choice of liquor—rum, brandy, or whiskey work well. Heat it gently, allowing the liquor to soak in, and you’ll have a wonderfully moist cake once again.