Now, what I did tonight.....
fruit cake is best if you store it in a cool dark place for a few months. I make it in September or October, and we don't eat any until December.
When baking, I line the pan with parchment paper. I take it out, let it cool, then wrap in plastic and then wrap in tin foil. Then I put it in my cooler in the cold room. Tonight after it cooled, I had the brilliant idea of using my FoodSaver to seal it air tight. It made sense at the time.
So I seal one end, put a cake in the bag, put it in the machine and set it remove the air. Think about that for a second. I was sucking ALL the air out.
I started laughing. I immediately cut the plastic, but the damage may not be reversible.
If it's not edible, maybe I'll just take over the world.