Dealing with a hard surface on Rich Fruit Cake
I always bake Delia Traditional Christmas and her Simnel Cake
for years and have no bother. They always taste Brilliant
But I had gas ranges for many years. and over the last 3-4 years
now have electric which I do think dries the cakes out.
But do you have any tips I have found of late the even though
the cakes are cooked and come out lovely but I am finding that
when they have cooled in the tins before turning out the tops
are getting very hard does not ruin the cake but it is driving me
mad.did hear if you place a clean tea towl over it when it come
out the steam goes back in and keeps the top soft??
Thanks for any help sorry so long winded( being in Isolation that does it) Ha!!
I know what you mean about the surface of the cake being harder.
Are you using a fan setting?
For cooling I still cool uncovered in the tin for about 45 minuets and then carefully transfer to a rack. Then when cold, I wrap in parchment and foil and then in an airtight tin. I find the cake softens when left to mature.
Feeding the cake with brandy or Armagnac will help moisten it, and to you have an even moist surface, when you feed the cake, you can use a pastry brush dipped into the alcohol and paint all over the top and sides before you store the cake.
Thanks for the reply no don't use the fan. I do all the same as you only difference not so much
brandy only small amounts like Delia shows pin pricks and spoon it in 2 or 3 times.. as family
not keen on the taste. but it does get more moist the longer I leave it. and it is has
always been complemented on Just me being OCD.