Why Do Fruitcakes Last So Long?

iStock
iStock

Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

Could an Astronaut Steal a Rocket and Lift Off, Without Mission Control?

iStock
iStock

C Stuart Hardwick:

Not with any rocket that has ever thus far carried a person into orbit from Earth, no. Large rockets are complex, their launch facilities are complex, their trajectories are complex, and the production of their propellants is complex.

Let me give you one simple example:

  • Let’s say astro-Sally is the last woman on Earth, and is fully qualified to fly the Saturn-V.
  • Further, let’s say the Rapture (which as I understand it, is some sort of hip-hop induced global catastrophe that liquefies all the people) has left a Saturn-V sitting on the pad, raring to go.
  • Further, let’s grant that, given enough time, astro-Sally can locate sufficient documentation to operate the several dozen controls needed to pump the first stage propellant tanks full of kerosene.
  • Now what? Oxidizer, right? Wrong. First, she has to attend to the batteries, oxygen, hydrogen, and helium pressurant tanks in her spacecraft, otherwise it’s going to be a short, final flight. And she’ll need to fill the hypergolics for the spacecraft propulsion and maneuvering systems. If she screws that up, the rocket will explode with her crawling on it. If she gets a single drop of either of these on her skin or in her lungs, she’ll die.
  • But okay, maybe all the hypergolics were already loaded (not safe, but possible) and assume she manages to get the LOX, H2, and HE tanks ready without going Hindenburg all over the Cape.
  • And…let’s just say Hermione Granger comes back from the Rapture to work that obscure spell, propellantus preparum.
  • All set, right? Well, no. See, before any large rocket can lift off, the water quench system must be in operation. Lift off without it, and the sound pressure generated by the engines will bounce off the pad, cave in the first stage, and cause 36 stories of rocket to go “boom.”
  • So she searches the blockhouse and figures out how to turn on the water quench system, then hops in the director’s Tesla (why not?) and speeds out to the pad, jumps in the lift, starts up the gantry—and the water quench system runs out of water ... Where’d she think that water comes from? Fairies? No, it comes from a water tower—loaded with an ample supply for a couple of launch attempts. Then it must be refilled.

Now imagine how much harder this would all be with the FBI on your tail.

Can a rocket be built that’s simple enough and automated enough to be susceptible to theft? Sure. Have we done so? Nope. The Soyuz is probably the closest—being highly derived from an ICBM designed to be “easy” to launch, but even it’s really not very close.

This post originally appeared on Quora. Click here to view.

What Causes Red Tides?

William West/AFP/Getty Images
William West/AFP/Getty Images

Every once in a while, the ocean turns the color of blood and scores of dead fish rise to the surface. The phenomenon might look like a biblical plague, but the source is far more mundane. It's just algae.

Red tides occur when there’s a sudden population boom among specific kinds of algae, which in enormous quantities become visible to the naked eye. They occur all over the world. In the Gulf of Mexico, the culprit behind red tides washing onto coastlines from Texas to Florida is usually a type of microscopic algae called Karenia brevis. It produces toxic chemicals that can cause symptoms ranging from sneezing and eye irritation to disorientation, vomiting, and breathing difficulties. It's often fatal for fish, shellfish, turtles, and other wildlife.

The water appears red because of the particular depth at which the algae live. Light waves don’t penetrate seawater evenly, and certain wavelengths travel farther than others. The algae that cause red tides grow at depths that absorb green and blue frequencies of light and reflect red ones.

Not all algal blooms are red; some are blue, green, brown, or even purple. Nor do all algae harm humans or animals. Why and how certain species of algae multiply like crazy and wipe out entire swaths of marine life is still a scientific mystery.

The worst red tide on record occurred in 1946, when a mass of algae stretching for 150 miles along the Florida coastline killed more than 50 million fish, along with hundreds of dolphins and sea turtles. Tourists shied away from the beaches as the bodies of dead sea creatures washed ashore. Smaller incidents are more common, but just as costly. In the past decade alone, fishing and tourism industries in the United States have had an estimated $1 billion in losses due to red tides—and the cost is expected to rise.

Editor's note: This story, which originally ran in 2015, was updated in August 2018.

SECTIONS

arrow
LIVE SMARTER