It's a rich cake, Mary, but not overly sweet or cloying. Because of the eggs and butter it can be cut in very thin slices. It's a treat not a meal, so the butter and egg content have little impact within healthy eating habits. It can be glazed as stated in the recipe, or served plain. Serve it with a dusting of confectioners' sugar, with fresh fruit, a drizzle of good dark chocolate,ice cream, yoghurt, whipped cream. It's even good simply toasted.

My mother made it for Christmas and occasionally as a birthday cake. I do the same, and after the special occasion has passed I freeze most of the cake, and it keeps beautifully.