Mainly Christmas Cakes but my fruit cakes, heavy with the booze and made with butter, wrapped in paper and shoved in lock & lock and kept until necessary!
Now, price cap or not, our dual fuel tariff finishes in November and whilst we're paying less than £100 a month currently, I want to make several fruit cakes for "nibbling" so to speak.
I use a fab recipe that is semi boiled first, cooled down, wack in syrup, eggs, flour, shove in tins then bake etc. Originally it was meant for 1 big cake tin but I now split it between 2 or 3 depending on which tins I am using and how much extras I have shoved in.
My problem is storing them. My 8 litre air tight box has 3 in at the moment, a 7 inch round, 5 inch square and a loaf cake (loaf tin makes a nice long fruit cake).
I don't have freezer space due to it being full of beef (yay Effy!! NEVER thought she would fill it with being a little shortarse so was really surprised she did, took 4 days down on Superfreeze too!) My other freezers are all full too as we need to keep chicken in stock for the dog.
I have only ever ambient stored fruit cake, but always in airtight containers like lock & lock.
Has anyone ever used tins or sweet tubs or any other type of container that isn't classed as air tight?