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The sugar and alcohol in a traditional fruit cake should prevent it from going mouldy even in warm weather, because the dried fruit and nuts do not contain a lot of moisture. Pour half a cup of brandy over as soon as the cake has cooled, allow it to soak through, then wrap the cake securely in layers of greaseproof paper and foil and keep in a cool, dark place. You need to continue feeding it with brandy every fortnight (wrapping it tightly again after you have doused it) and it should be fine for up to three months. If, however, you have used fresh fruit, have used a sugar substitute, or are not using alcohol, then it is advisable to store it in the fridge or freezer. Store-bought cakes should be kept in the fridge.