Quick Answers
Christmas cake should be stored in an airtight container in a cool, dry place. It can last for up to 12 months if stored properly. The best way is to wrap it first in parchment paper, then foil, and place it in an airtight plastic container or cake tin. Store it away from direct sunlight and extreme temperatures.
What types of Christmas cake are there?
There are a few main types of Christmas cake:
Traditional English Christmas Cake
This rich fruit cake contains dried fruits like raisins, currants, and candied peels. It’s made with flour, butter, eggs, spices, alcohol like brandy, and brown sugar. The cake is frosted while warm with a layer of marzipan, then iced when cool.
Italian Panettone
Panettone is a sweet yeast bread with raisins and candied citrus peel. It has a tall dome shape and is usually dusted with powdered sugar on top. Some versions contain chocolate pieces or are filled with cream or custard.
Stollen
Stollen is a German cake made with yeast, flour, butter, and dried fruits. It’s loaded with nuts, citrus zest, and warm spices like cardamom and cinnamon. Stollen is coated in powdered sugar or glazed.
Fruit Cake
This lighter fruit cake contains mixed dried fruits like dates, prunes, apricots, and cherries. It often includes nuts like walnuts and almonds. The cake has spices like nutmeg, ginger, and cinnamon. It’s moistened with fruit juices or liqueurs.
Sponge Cake
Sponge cakes are lighter egg-leavened cakes sometimes made into yule logs. They are frosted with chocolate or coffee buttercreams. Less fruit is used compared to traditional fruitcakes.
What ingredients are in Christmas cake?
Typical ingredients in Christmas cake include:
- Flour – all-purpose or cake flour acts as the base.
- Butter – butter creamed with sugar gives the cake richness.
- Eggs – eggs help bind the ingredients and add structure.
- Sugar – granulated white sugar or brown sugar sweetens the cake.
- Dried fruits – raisins, currants, dried cranberries, prunes, figs, dates, etc.
- Candied peels – citron, orange, lemon, grapefruit, etc.
- Nuts – walnuts, pecans, almonds, hazelnuts, etc.
- Spices – cinnamon, ginger, nutmeg, cloves, allspice, etc.
- Flavorings – vanilla, almond extract, brandy, rum, fruit juices.
- Raising agents – baking powder, baking soda, yeast.
- Salt – a pinch of salt balances flavors.
- Zest – citrus zest brightens the cake.
The ingredients can vary based on the style of Christmas cake. Traditional English cakes contain more dried fruit and alcohol, while others are lighter and less dense.
What equipment is needed to make Christmas cake?
You’ll need the following equipment to make Christmas cake:
- Mixing bowls
- Electric mixer or stand mixer
- Spatulas and wooden spoons
- Measuring cups and spoons
- Cake pans – round, bundt, loaf, etc.
- Parchment paper
- Cooling racks
- Knives and cutting boards
- Cake turntable (for decorating)
- Pastry brush
- Aluminum foil
- Airtight plastic containers or cake tins
- Optional: food processor, blender, double boiler, candy thermometer, piping bags, decorating tips
Specific items like special shaped cake pans or tiered cake stands may be needed for fancy Christmas cakes. Having the right tools makes baking and decorating the cake much easier.
What is the best way to store a Christmas cake?
Here are some tips for proper Christmas cake storage:
Wrap Tightly
First, wrap the fully cooled cake well in plastic wrap or parchment paper to prevent it from drying out. Make sure the wrap seals the cake tightly with no air gaps.
Add a Layer of Foil
For additional protection, wrap the cake again in aluminum foil. The foil creates a moisture barrier.
Place in Airtight Container
Put the wrapped cake in an airtight plastic container or metal cake tin. This prevents moisture loss and keeps out pests.
Store in Cool, Dry Area
Keep the cake in a cool, dry place away from light, heat, and humidity. A pantry, cupboard, or refrigerator works well.
Check Periodically
Check on the stored cake every few weeks. If any mold develops, trim it off. Re-wrap the cake in fresh wrap as needed.
Use within 3-6 Months
Properly stored cake stays fresh for 3-6 months. After that, quality declines. Freeze any uneaten portions.
What temperature is best for storing Christmas cake?
Christmas cake should be stored between 50-70°F if keeping it at room temperature. This cool, dry environment prevents mold growth. Too warm and mold can develop quickly. Too cold by storing in the refrigerator can dry the cake out.
Here are ideal storage temperatures:
- Pantry or cupboard – 50-70°F is ideal
- Cool basement – Also 50-70°F
- Refrigerator – Store for only 1-2 weeks, keeps cake too cold
- Freezer – Long term storage up to 6 months, excellent for freezing cake
Check your storage area with a thermometer. Maintain the temperature in the recommended range for longest lasting Christmas cake.
How does freezer storage affect Christmas cake?
Freezing is great for long term Christmas cake storage. However, freezing can cause some changes:
- Dries out cake – Freezing removes moisture, so the cake may be more dry and crumbly after thawing.
- Alters texture – The cake crumb and frosting can become more firm and dense.
- Condensation forms – Moisture loss then condensation can make the decorations wet.
- Frosting sweats – When thawed, moisture beads on the frosting.
- Freezer burn – Occurs if not wrapped airtight, causing dry spots.
- Absorb freezer odors – Cake may pick up smells from the freezer.
Ways to minimize freezing effects:
- Double wrap the cake very well in plastic wrap and foil.
- Choose freezer-safe decoration materials.
- Place cake layers in freezer bags before wrapping.
- Freeze cake for only 3-6 months maximum.
Overall, freezing is fine for Christmas cakes. Just expect some compromise in appearance and texture.
How long does an iced Christmas cake last?
A properly stored iced Christmas cake lasts:
- Counter – 1-2 weeks max if kept between 50-70°F
- Fridge – Up to 1 month if sealed in an airtight container
- Freezer – Up to 6 months is best for frozen cake longevity
Icing helps prevent staling and moisture loss. But icing also softens over time, may weep, and is more prone to absorbing odors. Follow the storage guidelines closely.
Consume iced Christmas cakes within 2 weeks at room temperature for best quality. Otherwise freeze or refrigerate and use within 1-6 months.
How long does an un-iced Christmas cake last?
An un-iced Christmas cake stored properly lasts:
- Counter – 2-4 weeks optimally when stored between 50-70°F.
- Refrigerator – Up to 2 months if kept wrapped in an airtight container.
- Freezer – Up to 6-12 months for best quality.
Without icing, the cake dries out faster. Take extra care wrapping un-iced cake in multiple layers of plastic wrap and foil before storing to retain moisture.
Plan to eat un-iced Christmas cakes within 1 month when stored at room temperature, 2-3 months refrigerated, and 6-12 months when frozen.
Does Christmas cake need to be refrigerated?
Refrigeration is not mandatory for Christmas cakes, but can extend the shelf life. Here are some tips on refrigerating Christmas cakes:
- Fully cool cakes before refrigerating – Do not refrigerate warm cakes.
- Double wrap in plastic wrap and foil – Prevent freezer burn and drying.
- Use freezer-safe decorations – Avoid materials that may bleed or melt.
- Store sections separately – Refrigerate tiers or layers individually.
- Keep refrigerated 1-2 months – Limit time in fridge.
- Let sit before serving – Allow to come to room temperature before eating.
The refrigerator can dry out and discolor cakes. Store only 1-2 months. Frozen storage is better for long term. Store at room temperature if possible.
Can Christmas cakes be frozen?
Yes, Christmas cake can be successfully frozen for long term storage. Follow these tips:
- Fully cool cake first – Freeze within 24 hours of baking.
- Double wrap in plastic wrap and foil – Prevents freezer burn.
- Place layers in bags – Adds extra moisture protection.
- Mark date on packages – Track how long it’s frozen.
- Freeze up to 6 months – Up to 1 year maximum for basic cakes.
- Thaw overnight in fridge – Thaw gradually before serving.
Freezing preserves the texture and flavor for 6 months or more. Well wrapped fruit cake holds up best. Expect some compromises to appearance and texture.
How do you thaw a frozen Christmas cake?
Thaw frozen Christmas cake slowly and properly to retain the best quality:
Thawing Timeline
- Small cake – Thaw 12-16 hours
- Medium cake – Thaw 16-20 hours
- Large cake – Thaw 20-24 hours
Method
- Refrigerator – Place frozen cake in fridge overnight.
- Counter – Once thawed halfway, leave at room temperature 1-2 hours.
- Unwrap – Unwrap once cake is fully thawed.
- Serve – Allow to come to room temperature before serving.
Rushing the thaw process can ruin the cake texture. Thaw gradually in the refrigerator until the cake is soft but still chilled. Let sit only 1-2 hours at room temperature to complete thawing.
What is the best way to slice a Christmas cake?
Use the following tips for cleanly slicing Christmas cake:
- Use a sharp, thin-bladed knife – This produces the neatest slices.
- Clean knife between slices – Wipe frosting off blade.
- Dip knife in warm water – Helps slicing, wipe dry between slices.
- Slice with gentle sawing motion – Avoid pressing down forcefully.
- Cut bottom crust first – Then pull through filling/topping layers.
- Cut straight down keeping cake stable – Don’t wiggle knife.
- Make first slice the guide – Use the first cut mark for evenly sized slices.
- Cut slices only as needed – Prevent drying out remaining cake.
Take care when slicing to get pretty slices and prevent crumbs. Use a cake turntable for easiest slicing. Change knives if blade gets dull.
Can I re-freeze thawed Christmas cake?
It’s best not to re-freeze thawed Christmas cake. Refreezing causes more damage to the texture and flavor. However, re-freezing is possible if done carefully:
- Only re-freeze once – The texture will degrade further if thawed and refrozen multiple times.
- Re-freeze within 2-3 days – Cake dries out quickly once thawed.
- Double wrap again before freezing – Prevent ice crystals forming.
- Use within 2-3 months – Don’t refreeze for the full recommended 6 months.
- Expect lower quality – Re-frozen cake will be more dry and firm.
For best results, thaw only the amount needed and keep the rest frozen. But re-freezing once for a short time is possible. Just expect some quality loss. Eat within a few months.
Can I freeze Christmas cake after baking?
Yes, Christmas cake can go straight from baking into the freezer for long term storage. Follow these tips:
- Fully cool cake first – Freeze within 24 hours of baking.
- Double wrap in plastic and foil – Prevents drying and freezer burn.
- Wrap layers or tiers separately – Better than freezing whole cake together.
- Note freeze date – Use within recommended 6 months.
- Thaw refrigerated overnight before serving.
Freezing right after baking locks in moisture and freshness. Well wrapped fruit cake and dense cakes freeze especially well. Just be sure to thaw gently in the refrigerator until cake is soft but still chilled.
Conclusion
Storing Christmas cake properly is important for preserving freshness and preventing mold growth. The keys are keeping it in an airtight container, wrapped well to prevent drying out, and storing it in a cool, dry place around 50-70°F. Refrigeration can extend shelf life 1-2 months, while freezing keeps the cake fresh for up to 6-12 months. Take care when thawing to retain texture and flavor. Follow these guidelines, and your Christmas cake will stay moist and delicious for holiday enjoyment.
