Sugar fix completed

The now cold Dundee cake on its way to storage earlier this morning. As it happens, just fitting in the Tupperware tin, where it will be seasoned for a few days before trying it - as, unusual among cakes, these fruit cakes seem to improve with age, up to a point anyway.

Surprisingly heavy, so it will be interesting to see what it tastes like.

Note the mould mark left by the paper lining, lining which I am pleased to say peeled off without damaging the cake underneath. But one could see why of lot of commercial bakers leave the bottom papers on, for removal at the point of consumption.

PS: I remember stories about full-on rich fruit cakes, like Christmas cakes and wedding cakes (at least before these last branched out into all kinds of light and frothy exotica), being kept for a long time, perhaps months before one started them. And keeping the top tier of the wedding cake against the upcoming Christening. Idle wonder: are Christians the only people to induct new members at birth?