When I make a fruit cake,the cooked cake has sultana sized holes in it, just as if the sultana has fallen out, but it hasn't. I see them clearly on the top and sides after it is turned out. I push the mixture down very firmly, and tap the tin on the bench a few times before cooking.
it is cooked for 3 1/2 hours in a slow oven. I have made the cake about 10 times in the past and always the same problem with holes. The 1 kilogram of fruit is prepared a week before at least and has 1/2 cup of brandy over it before 'waiting'to be cooked.
Can someone help? How to stop the holes forming?