How to store a Christmas cake before icing?

In this article, we will answer the question “How to store Christmas cake before icing?”, and how to serve the Christmas cake?

How to store a Christmas cake before icing?

Step 1: Marinate a cheesecloth/muslin in brandy, rum, wine, or fruit juice. Use this cheesecloth/muslin to wrap your Christmas cake. 

Step 2: Then wrap the cake in aluminum foil. 

Step 3: Now that the Christmas cake is double wrapped, put it in an air-tight container or a plastic bag. 

Step 4: Store the cake somewhere dark, dry, and cool, such as the pantry. 

Aged Christmas cake does not need to be eaten right away because it can be safely kept in the fridge or freezer for later. Usually, a Christmas fruit cake is aged for about 2-years but 6-7 weeks of aging also yields a pretty delicious fruit cake.

Frequent and consistent feeding of Christmas fruit cake during the aging period contributes to a longer shelf-life. 

If the fruit cake contains alcohol, it needs to be aged for about 4 weeks before freezing. This is because freezing does not mellow the booze flavor. Soaked fruit cake is best consumed within a year of storage. 

How to feed your Christmas cake? 

  1. Unwrap your cake and flip it onto a plate. Peel off the baking paper. 
  2. Poke numerous holes all over the bottom of the Christmas cake using a skewer. 
  3. Fill a cake syringe with 10ml of your chosen alcohol.
  4. Insert the syringe into each hole and release a bit of alcohol into it. 
  5. Wrap the cake with baking paper and foil.
  6. Add a second layer of foil or put the double wrapped cake in an air-tight tin container. 
  7. Feed the alcohol to your cake using the same method every fortnight. Discontinue feeding if the cake surface appears wet or soggy.

How to serve the Christmas cake?

  1. It is not a compulsion to serve the Christmas cake with icing or toppings. You can serve it plain. To make things exciting, you can top your Christmas cake with marzipan, and fondant, royal icing, or vegan royal icing. Discontinue the feeding before a week of the big day and allow the cake to mature. 
  2. Wrap the cut slices of Christmas cake in clingfilm and store them in an air-tight container. 
  3. To extend the shelf-life of your cling-wrapped Christmas cake, loosely wrap it in foil and freeze.
  4. Remove the icing from the fruit cake if it had been stored for too long. If the cake still tastes good, add freshly made icing before serving your fruit cake.

How to make the best Christmas cake?


  • 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes, or figs)
  • zest and juice 1 orange
  • zest and juice 1 lemon
  • 150ml brandy, Sherry, whisky, or rum, plus extra for feeding
  • 250g pack butter, softened
  • 200g light soft brown sugar
  • 175g plain flour
  • 100g ground almond
  • ½ tsp baking powder
  • 2 tsp mixed spice
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • 100g flaked almonds
  • 4 large eggs
  • 1 tsp vanilla extract


  1. In a large pan, add 1kg mixed dried fruit, the zest, and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter, and 200g light, soft brown sugar. Set the pan over medium heat. 
  1. Bring the mixture to a rolling boil. Then reduce the heat and simmer for about 5 minutes. Transfer this mixture into a large bowl and set it aside to cool. 
  1. Heat oven to 150C/130C fan/gas 2. Line the bottom of a deep 20cm cake tin with a double layer of baking paper. Wrap the exterior of the pan with a double layer of newspaper and secure it in place using string. 
  1. Mix 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs, and 1 tsp vanilla extract into the fruit mixture. Stir well until homogenous and no flour pockets remain.
  1. Spoon the cake mixture into the parchment-lined tin and level the surface with the back of a spoon or a spatula. Place the tin in the center rack of the oven and bake for about 2 hours.
  1. When the time is up, remove the tin from the oven and poke holes into the cake using a skewer. Pour 2 tbsp of your chosen alcohol over the cake and let it cool down in the tin.
  1. Remove the parchment paper, wrap the cake in clingfilm and store somewhere cool and dry. Feed the cake with 1-2 tbsp of alcohol, every fortnight. Skip the feeding for the final week to allow the surface to dry up before you frost it. 

Other FAQs about Cake that you may be interested in.

Can you eat expired cake mix?

How long can you keep the cake in the fridge?

Can you eat raw cake batter?


In this article, we answered the question “How to store Christmas cake before icing?”, and how to serve the Christmas cake?