21 minutes ago, Tropicalsenior said:it seems that it is something that you have to plan ahead because they recommend that you let it cure for at least 6 weeks.
Indeed. My mother used to make Christmas Pudding, which is close to same thing but without the pastry shell every year. She started in September 1st at the latest, so four months before anyone would eat it. The copious amount of alcohol with the fruit etc preserves it.
In fact, she made her own wedding cake, basically a frosted fruit cake and, on her 60th wedding anniversary, ate a piece she had kept carefully. She reckoned it was still fine!
