Today I was watching an episode of The Great British Bake Off, and as the first cake they had to bake, the judges had chosen a fruit cake. A hard task as these take a considerable amount of time to prepare and cook. I watched various different versions of fruitcakes and some Simnel cakes and many of them were catching around the edges. I always suffer from this problem, they aren’t burnt but they do catch. I’ve tried wrapping brown paper around like a belt, I’ve tried high walls of baking paper as I saw that on TV and it supposed to stop discoloration - all with no success. See the picture here? That was this years Christmas cake and I tired a thick brown paper belt around the tin AND high baking paper liners thinking if I did both all would work out. It didn’t. With a fruitcake its not as much of an issue, as this one had 4 weeks of basting with Brandy......so the dryness the edges sometimes suffer when they are darker was sorted out easily. So I wonder if I will manage to cook a fruit cake without it catching? It’s a challenge isn’t it ? If you don’t cook it long enough its uncooked in the middle because of the high amount of fruit. I’m resigned to fruit cakes with rings of darker edges. They still taste amazing!
Comments