Three days after making this cake it started to seep red liquid from the corners on the base. On tasting, it is quite obvious that the fondant on the inside is dissolving. Whilst the weather has been hot and a little humid it has not been too bad and the fondant on the outside of the cake is totally dry. My initial thoughts were that maybe, for some reason, the alcohol in the fruit cake was dissolving the icing and on researching the topic this is the only decent answer that someone else had, that I could find. That person's suggestion was to use a layer of almond icing under the fondant and that would stop the problem. However, 5 years ago this happened to me, and that cake had almond icing on it. When that cake was cut, 3 weeks after it was made, the almond icing had totally dissolved and you would never have known that it had this layer under the fondant.
I must say this has me totally flummoxed. Two cakes in 5 years. Same fruitcake recipe, different icing and different brands. Humidity has been a lot worse and never affected my cakes. I make and ice this fruitcake with just fondant on a regular basis.
Help, any suggestions, no matter how far fetched, gratefully accepted.