Freezing a rich fruit cake

[Gonegrey31]

I would welcome guidance from experienced bakers please.
I froze a large Costco rich fruit cake in early January as it had not been eaten over the Christmas period. The cake has no marzipan or icing, just a layer of nuts and glacé fruit on the top.
Would it be edible for a family tea party next week? Or will it be soggy after defrosting. Trying to plan my catering menu and I don’t know if the cake will be in a suitable state to be sliced up and served. May have to get baking if it will be a wet and soggy mess!
Thanks in advance for any advice

Fruit cake freezes really well. Nobody will know any different.

No, it will be grand!

Thank you ! Very reassuring

There was no need to freeze it in the first place, correctly stored it would have been fine for months/years. Just so you know for next time

I was a bit thrown by the “best before” date on the cake ( mid Jan I think). What do you mean by correctly stored please - wrapped in parchment paper and stored in a tin perhaps? I will certainly not freeze anything similar in the future!

It’s tradition in many parts to freeze the bottom layer of wedding (fruit) cake for the first born’s christening. Enjoy your cake!

The tradition is to keep it, rather than specifically freeze it. It is an old tradition from before freezers. Nice idea though.

@imperfect I always heard freezing, but that definitely makes sense too :)

I froze the top tier of my wedding cake (fruit cake) and produced it remarzipanned and iced for my first born's christening 2 years later. Was good as first time. If I had intended to have a baby within the first year then I agree I wouldn't have bothered freezing it.