I've just made Delia's rich fruit cake (scaled up to 12" square tin) but was focusing so hard on dealing with the huge amount of cake batter that I forgot to cover the cake while baking. It's come out crispy on the top, although from poking the bottom I can tell its moist inside. Do I need to rebake? Will feeding it over the next 6 weeks help? Should I cut off the crispy bit before icing? Thanks.
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