Serving A Fruitcake Back to Fruitcakes Menu   If giving fruitcake as a gift, remove the cloth wrapping and rewrap in plastic wrap before placing the cake in a decorative tinware container. For mini loaves or slives, wrap in plastic wrap and then use foil craft paper or decorative paper doillies with a pretty ribbon. To serve a fruitcake, it should be at room temperature or slightly warmed. DO NOT MICROWAVE or you will end up with an inedible brick. The fruitcake can be reheated in a pressure cooker after removing all the protective wrappings. Carefully rewrap the cake in a double layer of aluminum foil, place the rack in the cooker and add 1/2 cup water, and place the fruitcake on the rack. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 4 minutes for a whole fruitcake or 0 (zero) minutes for slices. Remove from heat and use the natural release method before opening the lid. When ready to serve, slice cakes in a sawing motion with a sharp, thin blade of a knife, making each serving about 1 inch thick. Dip the knife in a glass of hot wine to avoid tearing the fruitcake. A well aged and cured fruitcake is best served plain to appreciate the complex flavors. Younger fruitcakes can be served with a warm dessert sauce. Rewrap any remaining fruitcake, brush on a little liquor and store as directed above. If the fruitcake appears too, it can usually be temporarily revived by wrapping it tightly in aluminum foil and gently steaming it in the pressure cooker using a regular lid. The heat disrupts the starch crystals and releases the trapped moisture back pinto the cake. Serve immediately with a hard sauce or a brandy sauce. This is only a temporary measure, once the cake cools again it will return to its dry state. To Flambe A Fruitcake For a spectacular finish to your holiday meal, there's nothing more impressive than a flaming desert. There are two schools of thought, one that allows flaming at the table and the more traditional way in which the flaming cake is brought to the table. Choose either method you prefer, turn the lights down low and then make your grand presentation. To began, the fruitcake must be quite warm for a successful flaming. Warm the fruitcake in a pressure cooker, as directed above. Heat 1/4 cup of brandy, cognac or Kirsch in a little saucepan while you unwrap the warm fruitcake and place it on a heated serving plate. When the liquor is hot and just begins to bubble, but not yet boiling, quickly pour it over the top of the fruitcake and light it with a long match. Long matches and long butane lighters are usually available year-round from stores carrying barbecuing or fireplace gear. Once you have lit the brandy, speed is of the essence because the flames quickly disappear. Walk swiftly into the darkened room where clapping, awed gasps and appreciative comments await the arrival of your fruitcake masterpiece. Cut and serve the fruitcake as soon as the flame goes out.