How long can you keep a wedding fruit cake?

Traditionally the wedding cake was made entirely of fruit.  A tier of this longlasting cake was then wrapped carefully and produced at the christening of the first child.  Times have changed, but many couples still love to follow this tradition in some form but how long can you keep it?  How do you wrap it?  Where should it be stored?  The advice given to me was that it could be wrapped in greaseproof paper, then foil and then clingfilm and frozen for up to a year.  Once needed, the cake would need to be re-iced in the almond and fondant icing as the original icing would not survive.  Has anyone any other tips for storing wedding cake?  Any success stories or anything to avoid?