I made this cake last night for the holidays. The cake came out fine, however, I did not have a 6 x 3 pan & I wanted to be able to put it in a holiday tin, so I baked it in a larger pan and it came out really thin. The only recommendation I can give you is to buy the smaller pan, one that will fit the tin, or line a tin with foil and use that for the pan. I wish I would have doubled the recipe or used a loaf pan, but I was concerned about how I was going to let it sit for 10 weeks if I used a loaf pan. The recipe itself, as I said turned out great, and I am planning on looking for a 3 x 6 pan for my next cake & I will make more as soon as I get the proper size. I not only wrapped mine with cheesecloth which I had on hand because I do a lot of canning, and parchment paper, but I also wrapped it with foil after the parchment paper to keep it moist & fresh. I will use this recipe again using a 'fruitcake mix' that I purchase in the store just because it is easier than measuring out each of the fruit ingredients individulally. I love drinking coffee with it. I also made the other "Fruitcake" w 52 reviews at 'All recipes' as well last year and it 'flopped' for me, however, I am going to give both of these fruitcakes another try asap. If you compare the ingredients you will see the other fruitcake had a lot more flour, and I noticed the difference and how small this one was in comparison FYI. The other was the size of a 'standard' fruitcake, whereas this one was not.
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I made this cake last night for the holidays. The cake came out fine, however, I did not have...