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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Lindsey, Food Editor

Rich Fruit Cakes

Hello Becky,

As your cakes have always been successful in the past and you are cooking them at the right temperature I wonder if it is your oven that is running too high.

Do you have an oven thermometer that you could place in the centre to check it? If not most supermarkets sell them.

If the thermometer tells you that the oven is running at the correct temperature then I would wrap a thicker layer of protection around the cake and put an extra layer over the top before you bake.

Best wishes

Lindsey

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Tompeters

Rich Fruit Cakes

Just another thought, Becky, have you been using different tins to the ones you used to use?

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Becky

Fruit Cake

Thankyou Lindsay and Tompeters.
I have purchased a new oven thermometer, not changed my tins that I use, used large eggs instead of medium in my cake this morning and I shall be watching the time like a hawk...
I also use more liquid than the recipe says to try to overcome the crumbling effect...

 
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