Baking a rich fruit cake
Please can you help with some advice for a wedding cake I am making for my son?
I have just made a 10" round 4" deep fruit cake using Delia's Rich Fruit cake recipe and scaling up the ingredients. I lined the tin with double greaseproof paper, bottom and sides, put one round of foil (shiny side down) on the bottom & wrapped the whole tin in double newspaper collar.
I cooked it for 5 hrs by which point it was cooked in most places but the centre remained slightly moist as a skewer came out sticky (cleanish but moist/sticky). I seem to have a 'fast' oven. I think the cake may be uncooked in the centre so I am tempted to repeat the cake in order to avoid this problem. Do you suggest using a rose nail in the centre to help distribute the heat internally or would you suggest something else?
Thanks for your help.