Rich Fruit Cakes

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Becky

Rich Fruit Cakes

I've been making rich fruit cakes for Christmas and special occasions for years but just lately my cakes have started to crumble when cut. ~The least I have matured them for is 7 weeks, longer if possible.
Can anyone suggest what I am doing wrong.
Also can anyone tell me why the fruit in my last cake smelt burnt or overcooked. I think I shall have to bake that one again...!!
I bake on 140 degrees in a conventional oven and try really hard to stick to the times stated in the recipe. thanks...

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Queen of Puds

Crumbly cakes ...

Have you had to change any ingredients? Do you use the same type of butter/marg, for example? Do you have a new oven? These are the things that spring to mind as being likely to affect the result? Crumbly tends to suggest less things to bind the fruit together too, so maybe smaller eggs could have affected it? Otherwise I would try keeping a closer eye on the timing? Good luck with the next batch!

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Becky

Fruit Cake

Thank you queen of cakes.
I have been putting more liquid in the fruit mix to soak than the recipe says anyway. And adding orange juice for flavour even though it isn't asked for. I have made a cake this morning and added large eggs rather than medium. I have purchased a new oven thermometer and I shall be watching the time closely. Sadly a fruit has to be matured before I can test the results and then it's when it's being eaten by the recipients....thanks again.

 
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