Okay, so I've tried making fruitcake for the first time, and I've got my baked cake ready to age.
Does anyone have experience aging fruitcake in a humid climate? Most of the recipes I've seen are worried about it drying out - I live in a sub-tropical climate, and things tend to mold really easily. We don't have indoor heating, so dry indoor winter air is not an issue. I'm not sure if I should seal it up with some dessicant, or leave it wrapped in foil and a towel, or what.