How to Save a Fruitcake

| January 1, 2009 | 4 Comments
  • 4 Comments

fruitcakeWe’ve all heard horror stories about rock-hard fruitcakes. They’re supposedly the favored gift to “re-gift,” can last for years, and are hockey-puck textured. According to the late Johnny Carson, “The worst gift is a fruitcake. There is only one fruitcake in the entire world, and people keep sending it to each other.”

I thought this all more legend than reality, however, as I had never actually tasted one in person until recently. This could be because I’m Italian and my people don’t make traditional fruitcakes (we instead eat the divine panetone), or maybe people just don’t give each other fruitcakes anymore. Whatever the case, I was out of the loop until I purchased one in Scotland a couple of months ago.

While visiting the gift shop at Holyrood Palace in Edinburgh — I spied some traditional British fruitcakes and thought it would be fun to bring one home to share with my mom over the holidays. When I asked the cashier if it would last until December, he laughed and said “Definitely.” Thinking his droll response had more to do with the reputation fruitcake has than the actual merit of the one I sat on the counter, I spent 5 pounds on it (that’s $10 US bucks) and packed it up in my suitcase. When we got home, I stuck it in the fridge, all bundled up in its shrink wrap niceties, until the holiday season arrived. Then, on Christmas Eve, my mom and I made a hot pot of tea while it stormed outside, and sat down to our plate of authentic English fruitcake.

After one bite, our eyes met as we mutually realized the obvious: if this fruitcake was an authentic representation, the stories weren’t rumors. With a texture both brittle and brick-like, it was difficult to chew even the smallest bite without choking. I read the list of ingredients on the wrapper and realized that this sad example of a holiday cake didn’t have any alcohol in it.

Fruitcakes are traditionally aged in a cloth wrapping of alcohol for at least five weeks. The alcohol preserves the cakes, fruits, and nuts within, and keeps everything moist. I wondered what the chefs at Holyrood Palace Gift Shop were thinking when they stuck this sad use of flour, fruit and nuts in cellophane without a little brandy. Maybe it was an attempt to get more people to purchase one, although I was reminded of the old adage that when you try to please everyone, you end up making absolutely nobody happy. I began to wonder how many of these confections were made — and aged — without alcohol or some type of moistening agent. It seemed that in an attempt to gain a wider audience through omitting the alcohol, cooks had turned what had once been a yearly treat into an inedible burden.

My mom and I love a culinary challenge, so we jumped into action. With just a little bit of work, and about a half cup of brandy, the fruitcake became more than edible. Yes, I am here to say that a hard-as-nails, dry-as-the-desert dessert can be revived in, amazingly, less than ten minutes. Not only revived, but made moist and delicious. After “fixing” the cake, mom and I enjoyed our nice hot cup of tea and gobbled up our treat quite happily.

So if you find yourself a recipient of a fruitcake this year, please know that your only recourse is not to pass it on to another unsuspecting dupe. In just a few short minutes you can bring new life to your confection, and spend an afternoon happily nibbling away with a hot cup of tea.

reviving a fruitcake

How to Revive a Fruitcake
1. Place a 1/2 cup of alcohol in a sauce pan along with the zest from an orange. I used brandy, but you could also use cognac, rum, Grand Marnier, or whatever else you like.
2. With a skewer, poke numerous holes into your cake, making sure the holes go all the way through.
3. Set your cake into the sauce pan and heat it until the alcohol starts to simmer.
4. Cover and steam for a few minutes and then start spooning the sauce over the cake so it runs through the many holes you created.
5. Cover the cake in the pan for another minute and then spoon the remaining alcohol over the cake. Continue this process until most of the alcohol is absorbed.
6. Turn off the heat, cover the cake and let it sit for another five minutes.
7. Set the cake on a plate to cool and then serve with your favorite pot of tea.

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Category: baking and bakeries, dessert and chocolate, holidays and traditions

About the Author ()

I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for Bay Area Bites and Denise's Kitchen. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.
  • Barbara

    This would make any stale cake good.
    YUM

  • Heather

    I’m coming across this late, but I do have a comment to make about “saving” a fruitcake. Canadian Living Magazine had a wonderful (and very simple) recipe to use up fruitcake by turning it into everyone’s favourite seasonal indulgence – rumballs! Chopping up the fruitcake, adding cocoa and a generous amount of rum, then forming the moist dough into balls and rolling in granulated sugar or chocolate shot. I haven’t come across a fruitcake-hater, yet, who didn’t rave about these tasty little treats!

  • Denise Lincoln

    What a smart idea. Thanks for sharing.

  • Ros

    I have used left over Chritmas cake by crumbling a good slice between the layers of a Bread and butter Pudding and adding cinnamon to the egg mix, very tasty.