|
|
Post by juliebtaurus on Aug 28, 2007 16:40:55 GMT -2
I find if you place a piece of greaseproof over the top of your fruit cake at the begining of baking with a hole the size of a fifty pence piece cut out of the centre so you can test it , it prevents overbrowning ,cracking and keeps it quite level
|
|
|
|
Post by victoria on Aug 28, 2007 19:06:01 GMT -2
I always line my tins with a piece of greaseproof paper folded into 3 ...it ends up about twice as high as the tin and that also prevents the cake from over browning. I have read somewhere that if you put a flower nail in the centre of the tin then the cake also cooks from the centre out...never tried it because I don't have a flower nail, but its supposed to reduce cooking time and also prevents the burning of the outside of the cake...
|
|
