Storing Fruit Cake

Rich fruit cakes should be aged at least a month to allow the flavor to mature and may be stored for a year or more. Wrap the cake in cheesecloth moistened with alcohol such as sherry, Madeira or brandy, set it in an airtight container, with a halved apple for moisture, and cover tightly. Baste the cake from time to time with a few more spoonfuls of alcohol.