Most of this info comes from our cake friend Pam.
“I have never put a fruitcake in the fridge. That doesn’t mean it can’t be done it just means that I have never done it.
If space is your ONLY problem – take a good look at how you can re-arrange your space for the time you need. There is usually a way around any space issue. (Secret: I’ve been known to hide my ironing basket in the boot of my car because I had no where to “hide” it when I had guests coming over)”
FRUITCAKE TIPS:-
For most recipes, a full month of ripening is a necessity. You can always store it longer than a recipe requires, but don’t shorten the aging time.
Ideally, take several days to make your cake or cakes. Chop the nuts and fruits, cover with liquor and/or fruit juice, and let the mixture stand, covered, for two or three days. Then make the batter and bake your cakes.
Always bake fruitcakes slowly, at a low temperature–(135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Prepare your pans by greasing and flouring them or by lining them with BAKE paper. When the cake batter is ready, spoon it into the prepared pans, and tap the pans on the work surface to pop any air bubbles.
Place cake pans on center oven rack; pans should not be touching each other. You may wish to cover fruitcakes with aluminum foil for the last half hour of baking.
With such a long baking time and with so many varieties–light and dark–of fruitcake, color alone won’t indicate when the cake is done. Test for doneness by poking a skewer or a toothpick near the center of the cake. It should come out clean.
Most problems with cakes going “off” is because they have not been cooked adequately
Cool cakes thoroughly after baking. Use a toothpick or skewer to poke holes in the cake, and sprinkle with brandy or rum if desired. Wrap in liquor-dampened cheesecloth, and store in airtight containers in a cool, dark place. The fridge is fine, but don’t transfer cakes to the freezer until the flavors have ripened and mellowed.
Check the cakes once a week. Brush the cakes with more liquor, if necessary, and then rewrap them in the damp cloth.
When wrapped in cloth and foil, a fruitcake may be kept for months or even years. Liquor-based cakes may be stored several months in a cool place. Cakes made without liquor may be kept in the refrigerator for short-term storage or freezer for longer storage.
Fruitcakes freeze very well; however, they must be aged for at least few weeks before freezing, as they do not mellow and ripen while they are frozen.
When ready to serve, cut the cake into thin slices using a sawing motion. To avoid crumbling, use a serrated knife or other sharp knife.
Things that you might need to consider:
ALL advice on things is given only with the knowledge of the information giver – things change over the years and new things are constantly being created and new (sometimes better, easier, more-efficient) ways are found. People may tell you to wrap in paper etc. BUT that advice might have been passed on through the years BEFORE airtight containers were around – airtight containers prevent any odour absorption from other items in your frigde – greasing and flouring tins might have been fine before Bakepaper – and god forbid! what did we do before clingwrap! Anyway, all I am saying is to listen to everything that people have to tell you – try it for yourself – you will find what works for you. Consider the guidelines and you should not have any disasters.
If you are looking for a quick fruitcake recipe (don’t have a lot of time for aging) try this one from our cake friend mzsweet “Easy Fruit Cake” also tried and tested by myself, with rave reviews from customers.
Events | Nicole | May 6, 2009 | 
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