Preheat the oven to 300°F. Whisk flour, baking powder, allspice, and cinnamon in a bowl and set aside. In a large bowl cream butter and sugar with an electric mixer on medium speed until soft and fluffy. Add eggs, one at a time, beating after each addition. Add grape juice.. Step 3. Store the fruitcake in the refrigerator. Use it within three months. The traditional fruitcake is made from dried, candied fruits and peels, with just enough alcohol-infused batter to hold its shape. Homemade versions don't always contain alcohol and may substitute plain dried fruits for the candied versions.

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Fruitcake without alcohol won't last as long, however, its shelf life can still be maximized through proper storage techniques. Our fruitcake can last up to one month on your countertop, four months in the fridge, and six months in the freezer. Of course, all this depends on the effectiveness of your storage. We recommend an airtight.. OPTION 4 - Storage Mastery. Master the art of storage by tightly wrapping your fruitcake in parchment paper and foil. Store it in a cool, dark place, allowing the flavors to intensify. To expedite the process, consider placing the wrapped cake in the refrigerator for a day or two, mimicking the effects of extended aging.