Storing And Freezing Chocolate Fruit Cake

Our answer

Nigella's Chocolate Fruit Cake (from FEAST) is a fabulously easy alternative to the traditional rich fruit Christmas cake and has the advantage of being ready to eat straightaway. You can feed it with extra alcohol if you like, though this is not particularly necessary. If you wish to feed the cake then trickle 1-2 tablespoons of alcohol over the cake as it cools in its tin and then repeat this a week later. A coffee-flavoured liqueur is a good match for the flavours of the cake.

The cake can be made 2 weeks ahead and stored, wrapped in a double layer of greaseproof paper (parchment paper) and a layer of foil, in an airtight container in a cool place. It can also be frozen, wrapped in a double layer of clingfilm and a double layer of foil, for up to 3 months. To thaw the cake unwrap it and put in on a plate in a cool place, then wrap and store as above. Nigella usually decorates the cake with chocolate coated coffee beans and gold cake decorations and we suggest that you do this on the day you intend to serve the cake.