Christmas cake is a centuries-old festive tradition. The vast majority of people who enjoy this seasonal treat are unaware that there is a science behind slicing it. A professor of applied mathematics and geometry in the UK tested several hypotheses on the best way to cut a Christmas cake into slices. He focused on how to dissect the cake while leaving the insides as moist as possible. His solution was to cut the cake across the middle into two semicircles, then cut slices and push the remaining halves together. Perhaps he would admit that this isn't exactly rocket science.
Christmas cake is an English tradition that began as plum porridge. Nowadays, raisins, sultanas, orange rind and other dried fruit are used. The fruit is often soaked in brandy. It is common for the fruitcake base to be covered in a layer of marzipan, then for the top and sides to be coated in icing that can be over a centimetre thick. The top of the cake is usually decorated with Christmas symbols like fir trees or snowmen and women. Christmas cakes vary around the world. In Japan, they are simple sponge cakes with whipped cream and strawberries.