Fruit Cake Cutting Guide
Fruit cake is deliciously rich, packed with fruit, and often covered in a layer of icing or marzipan - but it can also be a bit tricky to cut cleanly. If you're not careful, it can crumble or squish, especially if you’re using the wrong tools or technique. Here's a simple step-by-step guide to help you get neat slices every time.
Essential Tools
- Sharp serrated knife with a long, thin blade
- Flat cutting board
- Damp cloth (to clean the blade between cuts)
Top tip: Ornamental cake knives used for wedding or celebration ceremonies are rarely sharp enough. A knife (such as this cake knife) is a must, anything blunt will drag and crumble your fruit cake.
How to Cut a Fruit Cake Like a Pro
- Cut a quarter of the cake
Start by slicing off a large section - about one-quarter of the cake. Use a gentle sawing motion rather than pushing straight down. This helps preserve the structure and prevents the fruit and icing from being dragged out of place. - Clean up the edges
Once you’ve made the cut, break off any icing or decoration that’s clinging to the base or edge of the cake board. - Transfer to a flat surface
Carefully slide your knife or cake lifter under the section and place it onto your cutting board. - Slice into long strips
Decide how thick you’d like your portions and slice the quarter into long strips. Be sure to wipe your knife with the damp cloth between cuts to avoid a build-up of crumbs and stickiness. - Cut into portions
Lay the long slices flat and cut them into smaller pieces, ready to serve. - Store the leftovers
If there’s cake left over, wrap individual slices in cling film to keep them moist. For the remaining main cake, press a piece of cling film against the freshly cut surface, then place the whole cake in a large plastic bag or airtight container. Store in a cool, dry place.
No need to refrigerate - fruit cake stores beautifully at room temperature and can last for weeks if properly wrapped.