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Thread Starter 
first of all, let me say thank you in advance for your help. i've never used fresh fruit in my cake batter, just in my fillings. in any case, i am making my friend's wedding cake, and she has requested the entire cake be carrot cake, which i know takes longer to bake in general. her fiance has requested dates instead of raisins be used in the carrot cake instead. how much longer should i be adjusting my baking time when using a fruit like this? i intend to cut the dates into small pieces (like raisin size), but i would hate to keep opening my oven and checking to see if the cake is in fact done or not. please, please help! thanks again. icon_confused.gif