Fruit Cake Help

Baking By delboy2028 Updated 13 Jun 2011 , 11:34am by delboy2028

delboy2028 Posted 12 Jun 2011 , 5:41pm
post #1 of 8

Hi guys new here and i hope you can help.

I have tried to cook a 12" fruit cake cooked lined the tin with greaseproof 4 layers yet my fruit in the cake burnt.

my problem is i have been advised to use Brown greaseproof paper but i am unable to get it any were from online or around my town.

Can any one advise on what i can do

I am in the UK if this makes a diffrence

following this recipe
http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins

7 replies
wiggler Posted 12 Jun 2011 , 7:39pm
post #2 of 8

Was the outside of the cake burnt , or through the inside ? I think with a fruit cake that size it would be helpful to use bake even strips around the cake tin so the outside doesnt burn before the middle is cooked

Below is the link for the easiest and best tasting fruitcake I have ever made . I made 8 this Christmas ! Easy peasy and delicious


http://www.bbcgoodfood.com/recipes/1160/simmerandstir-christmas-cake

Good luck icon_smile.gif

allaboutcakeuk Posted 12 Jun 2011 , 8:02pm
post #3 of 8
Quote:
Originally Posted by delboy2028

Hi guys new here and i hope you can help.

I have tried to cook a 12" fruit cake cooked lined the tin with greaseproof 4 layers yet my fruit in the cake burnt.

my problem is i have been advised to use Brown greaseproof paper but i am unable to get it any were from online or around my town.

Can any one advise on what i can do

I am in the UK if this makes a diffrence

following this recipe
http://cakefrills.co.uk/home/recipes/rich-fruit-cake-recipes-for-various-sized-tins




Hi, I double layer inside with normal baking parchment. I then use bake even strips round the outside or you can use wet tea towels. I also place a tin of water in the oven below the cake on a tray and I place a layer of parchment directly on top of the cake mixture (cut a hole in the middle of this so heat can escape). Was your oven too hot perhaps - if you have a fan assisted it helps to turn it down a few degrees from what the recipe says. A fruit cake needs a slow cook in a fairly cool over and a 12" would take a long time. did it burn all the way through? Hope I can help resolve

patjobes Posted 12 Jun 2011 , 10:52pm
post #4 of 8

for future reference i live in uk and make loads of fruit cakes, make sure your greaseproof paper is higher than the tin then cut long strips of towellin soak them with water slightly ring out and tie round your tin wth string not nylon, i promise you it wont catch fire although it starts to smell singed toward the end of cookong, another tip is to save a bit of mixture before fruit is added then spread a thinish layer over the top of fruit cake this also helps when icing the cacke as it has a flat top not bumpy, a flower nail in the centre helps it cookthrough properly, andturn your oven down a bit, also fruit cakes can take as much as half an hour either way to bake so check around 30 mins before the time is up, last but not least a good soaking with brandy and glucose brushed on the top will sweeten the burnt bits if its not too bad hope that helps

Coral3 Posted 12 Jun 2011 , 11:34pm
post #5 of 8

I use a double layer of greaseproof paper inside the tin then wrap the outside of the tin (underneath and sides making sure the paper is a couple inches taller than the tin) with a couple layers of paper (newspaper, or brown paper) which gets tied on with string.

vincenta Posted 13 Jun 2011 , 1:12am
post #6 of 8

I have been making fruit cakes for over 25 years and never had any burnt fruit so here is how I make mine. I use a very heavy brown paper to line the bottom and side of the pan, then I put a layer of grease proof paper on top of the brown paper. I set my oven at 275F and put a pan of water in the rack below as my cakes bake for about 3-31/2 hrs. I have not had to use the baking strips on my fruit cakes but have done so on other butter cakes and it works very well. Another tip I have seen is to cover the top of the cakes with foil for most of the baking time and remove the cover for the last 1/2 hour.
Hope this helps... of course a good soaking after it comes out with some sherry or port wine would take away any burnt taste.

auzzi Posted 13 Jun 2011 , 5:44am
post #7 of 8

As it says further down the [recipe] page, the temperature for that sized cake is too hot.

For 12" fruitcake, 140°C/275°F/mark 1 is a better temperature - lower and slower. The trade-off is that the cake will take 6-6 1/2 hours to cook.

delboy2028 Posted 13 Jun 2011 , 11:34am
post #8 of 8

sorry for late reply

the fruit through out the cake was burn and the sides was as bit burnt as well.

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