How to store Christmas fruit cake?

By Dr Anny Manrich (PhD)

Page last updated: 11/04/2022 | Next review date: 11/04/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “How to store Christmas fruit cake?”, and how to make the best Christmas cake?

How to store Christmas fruit cake?

One of the bakery products in the industry is cake. Globally, the market has currently grown about 1.5% (6).

Fruit cake has a shelf life of one year when stored frozen (2). Alcohol acts as a preservative in food (5), and, although fruit cake may be safe to eat after many years in a microbiological point of view (3), it will not taste good, thus chemical reactions occur during storage, including oxidation of the fatty acids (4).

Follow the steps below to successfully store your Christmas cake.

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 results in 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.

Hydrogen bonding of water molecules with polar groups on proteins, carbohydrates, and lipids is important in food systems from the standpoint of structural stability, chemical reactivity, and water-holding capacity. Alcohol molecules are also polar and are bound to the water molecules in the cake. Bound water has restricted motion compared to full liquid water, has a low self-diffusion constant close to that of ice, and does not crystallize at sub freezing temperatures (1). In other words, in frozen conditions, the alcohol-water hydrogen bridges cannot diffuse in the food. Therefore, the aging time is needed.

Alcohol-free fruit cake

Alcohol-free or unsoaked fruit cakes tend to dry out and go hard during storage. But there are ways you can revive your alcohol-free fruit cake. Let’s get into the process.

First of all, poke holes all over the surface of your alcohol-free fruit cake. Make sure the hole goes all the way to the other side of the cake. You can use a skewer for this purpose.
In a large saucepan, pour 1/2 cup alcohol, such as brandy, cognac, or rum. Then stir in a bit of zest for flavor. Place the cake in this pool of alcohol and heat until the alcohol starts to simmer.
Cover the saucepan and let the steam do its magic. During the steaming process, uncover the pan to spoon the liquor over the cake to make sure that the cake absorbs all the alcohol. Do this multiple times and put the lid back on after each session.

How to make the best Christmas cake?

Ingredients

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

Instructions

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.
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.
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.
Add 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.
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.
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.
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.