So the powered foods thread has me craving fruit cake. Tastes delicious but it also seems like it could be a good survival food. I never thought of it that way before. I've got some tins to store it in but are there any other tricks to storage for non-immediate consumption?

I've also never made one before. Any secrets to share - chefly, survival guruish, or otherwise?

Thanks!

Whatever you decide to add to your fruitcake,make sure any nuts you add are roasted/candied beforehand,otherwise they will be the 1st thing to go bad,rather quickly.I suggest roasting pecans & walnuts in Danish Butter & Canuckian Grade-B dark amber maple syrup,then add them(if by chance there are any left,lol!)thru-out the fruitcake and Especially on top,then douse the wholething with more Canuckian grade-B dark amber maple syrup,then take bets on how long such will last for non-immediate consumption!The cake part is basically a Pound cake made with blackstrap molasses in lieu of sugar.

One method to ensure non-immediate consumption of fruitcake, is to not invite me over. Good fruitcake is one of my favorite indulgences. Please do not share this secret, as the holidays are coming up soon!

"Canuckian" - I LOVE that. Thanks for the tips Richlacal. Those sound yummy!

LOL! Me too Byrd. Seems like everyone falls into the "Love it" or "Hate it!" camp, with no in-between. I'm firmly with the Love its! Especially dark cake and full of nuts and fruit.

ideal survival foods do not make you thirsty after eating them. This is one reason why boat rations are popular.

ideal survival foods also provide a wide range of nutrients. You need potassium, magnesium, salt, vitamins, etc. - another reason why boat rations are popular. Whatever food you pick needs to be somewhat complete.

I don't eat fruitcake. I fall into the "hate-it" camp, so I can't say whether it makes you thirsty or not - maybe someone else can comment further.

put lots of dark rum into it,for a preservative of course...

Yes, that's one of the best (or worst) kept secrets of the holiday fruitcake experience. A dark fruitcake, not too sweet, must be cured by dousing liberally and regularly with brandy, dark rum, or (some say) good bourbon whiskey. I believe it is tradition for the keeper of the fruitcake to participate in this dousing ceremony, while addressing the fruitcake in the manner of a Scotsman with a haggis (sword optional).

LOL! I love the way you guys think!

Good dark fruitcake. . .

Must be made with old fashioned blackstrap molasses and dark rum. Daily spray or brush with more rum to keep moist.
Serve by itself (normal folks), or, for the decadent, with real whipped cream (no spray can stuff allowed), or for the truly decadent, with vanilla ice cream.