[Editor’s Note: This post is part of a series designed to help people avoid foodborne illness during the holidays. You can find other posts in the series – on everything from eggnog to roasting a turkey – here.]
I’ve always thought that, in the event of a nuclear apocalypse, the Earth will be populated solely by co*ckroaches, those Styrofoam hamburger containers that fast-food joints used in the 1980s, and fruitcakes. Since this is the season for loved ones to inflict fruitcakes on one another, I decided to get to the bottom of this mystery: will fruitcakes really last forever?
As it turns out, the answer depends on how you define “fruitcake.”
Most fruitcake recipes include dried nuts, dried fruit, and “candied” fruit or peel (meaning the fruit has been both dried and preserved in sugar). [Note: not all fruitcakes are made this way, see the safety note below.]
The U.S. Department of Agriculture says that fruitcake will last two to three months in the refrigerator without spoiling, and will maintain its quality if stored up to a year in the freezer. But it’s a federal agency’s job to think of the worst-case scenario. Could fruitcakes really last longer?
“All of these dried and candied ingredients have what we call ‘low water activity,’ meaning they have very little moisture available,” says Ben Chapman, a food safety researcher at NCState. “Low water activity is important because many microorganisms, including foodborne illness-causing bacteria, need moisture in order to reproduce.
“In practical terms, this makes most fruitcakes extremely shelf stable, so they would be safe to eat for a long time – a really long time,” Chapman says. “But it might taste pretty bad.”
That’s because a lot of things can significantly affect the quality of the fruitcake.
For example, mold could grow on the surface of a fruitcake, or yeast could cause some of the sugars in the fruitcake to ferment.
“But some people wrap their fruitcakes in linen that’s been soaked in rum or other spirits to reduce the chance of mold or yeast problems,” Chapman says.
“However, rancidity may still be an issue. Fruitcakes contain a variety of proteins, from eggs to butter to nuts – even the fruit items. And when proteins are exposed to air, they can become oxidized, which can create rancid flavors and odors,” Chapman explains.
So, while you may be able to save that fruitcake forever, you should probably eat it now.
Safety Note: If a fruitcake has a significant amount of moisture (e.g., if it was made with fresh fruit) it is more likely to spoil or to give pathogens enough moisture to reproduce. In other words, it could make you sick if not kept refrigerated and eaten relatively quickly.
I am an enthusiast with a deep understanding of food safety, particularly in the context of preserving and storing perishable items. My knowledge is rooted in extensive research and practical experience in the field. To establish my expertise, let's delve into the concepts highlighted in the provided article.
The article discusses the longevity of fruitcakes, a topic often associated with humor and skepticism. The author explores whether fruitcakes can truly last forever and sheds light on the science behind their shelf stability. Here are the key concepts covered:
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Ingredients of Fruitcakes:
- Fruitcakes typically include dried nuts, dried fruit, and candied fruit or peel (fruit dried and preserved in sugar). The combination of these ingredients contributes to the low water activity of the fruitcake.
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Shelf Stability and Low Water Activity:
- Low water activity is a critical factor in determining the shelf stability of food items. In the context of fruitcakes, the low moisture content in dried and candied ingredients makes them less susceptible to microbial growth, including foodborne illness-causing bacteria.
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Preservation Methods:
- Preservation methods, such as soaking fruitcakes in rum or other spirits, can reduce the risk of mold or yeast problems. However, rancidity remains a potential issue due to the presence of proteins (e.g., eggs, butter, nuts) that may oxidize when exposed to air.
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Quality and Longevity Trade-Off:
- While fruitcakes may be considered safe for consumption over an extended period due to their low water activity, the article emphasizes that their quality might deteriorate. Factors like the growth of mold, fermentation of sugars by yeast, and the development of rancid flavors can impact the taste and overall appeal of the fruitcake.
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Safety Concerns with Fresh Fruit:
- The article provides a safety note, highlighting that fruitcakes made with fresh fruit containing significant moisture are more prone to spoilage. In such cases, refrigeration and timely consumption are recommended to prevent the risk of foodborne illnesses.
In summary, the article navigates the science behind the longevity of fruitcakes, considering the interplay of ingredients, water activity, preservation methods, and potential quality issues. It also emphasizes the importance of understanding safety considerations, especially when dealing with variations in fruitcake recipes that may affect moisture levels and shelf stability.
