Having baked my holiday stollen just recently, I am beginning to take a look at fruit cake.  With the exception of baking soda and the large quantities of fruit it seems like a heavy duty stollen.

They say to let it ripen for 25 yrs but to take it out periodically for rewrapping.  Has anyone ever gone for a year or more in aging and how often do you take it out.

What is the longest people have aged fruit cake?

All comments welcomed.

cb