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Jan 3, 2008 11:30 AM

how exactly did my fruitcake go bad?

So I made the Backhouse Family fruitcake from Martha Stewart Living a few years ago. I made it a couple Christmases ago, and it went great--moist and rich and all that, and it stayed good, wrapped in plastic wrap, for about two weeks. This time, something went horribly wrong! I wrapped it in cheesecloth and sprinkled it with rum when it was cool, then I put it in a plastic container and took it out a week later to sprinkle it again. It smelled great, and I put it away again. But the next day, when I took it out to serve, it was soggy, and it smelled kind of sour and spoiled--so bad, in fact, that I had to throw it away. I figure that it had something to do with the container I had it in, and the rum's not evaporating; was it mold? Or rot? Or what kind of spoilage? Has anybody else ever had this happen?

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  1. If it smelled sour, I'm guessing something had fermented. Is it possible the cake was slightly undercooked?

    1 Reply
    1. re: Non Cognomina

      Actually I think I may have overcooked it. But you're right, it *did* smell fermented. I'm not quite sure why, though!