Rich Fruit Cake continued

The cake has cooled and been turned out of its tin. I inverted it and gave it a good stabbing before adding a couple of tablespoons of dark rum.

I clearly failed to slam the tin hard enough, as it has a dint in the bottom where there must have been an air pocket remaining. That’s something that has never happened to me before.

The rum has soaked in now and the cake is double wrapped – first in greaseproof paper

and then in foil.

I shall feed it weekly, with rum – but only because that is what I have and there is no brandy handy.

And now I realise that I do not have a pantry and nowhere suitable to store my cake for the next month.