Fruitcake

Wrap it tightly in baking paper and then foil, or keep it in an airtight tin, in a cool, dry place. A well-wrapped fruitcake can keep for several weeks; once cut, protect the exposed surface so it does not dry out.

Yes. Wrap the whole cake or individual slices tightly, then freeze for up to about three months. Defrost it while still wrapped at room temperature so condensation forms on the wrapping rather than the cake.

Bake it low and slow, usually at about 150 °C, and cover the top loosely with foil if it browns before the centre is done. Test the centre with a skewer; it should come out without wet batter, though sticky fruit may cling to it.

Serve slices plain with tea or coffee, or add a little butter, clotted cream or a mild cheese. For a festive dessert, warm a slice and serve it with custard.

Yes. Soak the dried fruit in orange juice, strong tea or apple juice instead of brandy or another spirit. The cake will have a different flavour and may not keep as long, so store it well wrapped and eat it sooner.

Fruitcake is a dense baked cake with dried fruit mixed through the batter; fruit gateau is generally a lighter layered cake with fresh fruit and cream or icing. Per 100 g, fruitcake has 380 kcal and fruit gateau 248 kcal.

Christmas cake is a type of rich fruitcake, often made with dried fruit soaked in alcohol and finished with marzipan and icing. Fruitcake can be much simpler and is eaten throughout the year.

A 40 g slice contains 17 g of sugar. The amount in a slice depends on its size and recipe.