Fruit Cake Recipe Question
I have just made a 6" round rich fruit cake that when cooked came out very thin and heavy,should I have whisked the eggs together before adding them to the mixture? or could there be another reason,my first attempt? please help.
The eggs are probably not the problem. The fruit cake recipe that I am looking at at the moment says to beat the butter and sugar first and then gradually add the eggs beating well after each addition, just like a regular cake.
It also says that the mixture may look curdled, but not to worry. When you add the flour and spice etc it will all come together.
I am not a fruitcake expert so I am referring to "The Essential Guide To Cake Decorating" which also states that because the cakes are baked for a long time at a low temperature, it is important to line the pans on the inside and out, to prevent the cake from drying.
They suggest a newspaper lining around the outside (a few layers neatly folded) tied off with string as well as a couple of layers on the newspaper underneath the cake as it bakes.
The temperature they suggest to bake at is 275 degrees or 140 C for 2 hours and 5 minutes for a 6 inch tin.
I hope that helps. Also make sure your ingredients are at room temperature before mixing. Maybe one of my UK readers will have more tips for fruitcake making for you. Thanks for visiting and good luck
I am including a light fruitcake recipe for you
One 6 inch pan
250 gm or 8 oz. mixed dried fruit
15 gm or 1/2 oz mixed peel
60 gm or 2 oz dried apricots chopped
40 ml or 1/2 fl oz brandy
160 gm or 5 1/2 oz butter, softened
160 gm or 5 1/2 oz light brown sugar
185 gm or 6 oz plain flour
1 tsp mixed spices
Baking time 2 hours and 5 minutes
Mix the fruit and peel, apricots and brandy. Cover and leave for several hours.
Preheat the oven to 275
Lightly grease the tin and line the base and the side with waxed or parchment paper.
Beat the butter and sugar until combined. Add the eggs gradually and beat well after each addition. Transfer to a large bowl and stir in the flour and spice. Stir in the soaked fruit. Spoon into the tin and smooth it out. Tap the pan on the counter to get all the air bubbles out.
After baking you may want to drizzle the cake with extra Brandy. Cover the cake with non stick baking paper and foil and leave to cool in the pan.
Store your cake wrapped in plastic in an air tight container in the fridge for 2 weeks, or freeze for up to a year.