If the cake is made with the right ingredients, ie :- butter instead of
margarine etc, sugar instead of a substitute, all items being right and the
cake is baked for the correct amount of time, and not overbaked and allowed
to dry out, and the liner to the pan is left intact on the cake, and it is
stored in a cool dry place it should be just fine, after all it only has
about 6 weeks max.
In the old days cakes were stored in a wooden box or a drawer in the
sideboard, the wood allows it to breath.

PS, I do like to enclose my cake in a foil cover when it comes hot from the
oven, and then allowed to cool, remove foil before storing.

PPS if your fruit is nice and fresh you really don't need to macerate.
And continue like gg grandma says. :-)


"Jenn Ridley" > wrote in message
news
> For an assortment of reasons, I find myself needing to make this
> season's fruitcake without brandy/rum/whisk(e)y. This is not
> negotiable, OK?
>
> I'm planning on macerating the dried fruit in water with orange and
> lemon extracts, rather than my usual rum/brandy combination.
>
> How do I store the cakes so that the flavors will mellow without the
> cakes getting stale or moldy? (moldy is more likely with the recipe I
> use.)
>
> All of my cookbooks say to wrap in a tea-towel, place in a cake tin
> and spritz with brandy or rum every week or so. (OK, gg-gramma's
> recipe doesn't say that, but it just says 'mix dry ingredients with
> wet ingredients. mix in fruit and nuts. bake at 325 until done.')
>
> TIA
> jenn