I went to make this cake 3 1/2 weeks before Christmas and discovered I only had one egg. I used egg substitute and a little nut oil instead. As such, I don't think I can rate this cake fairly considering a fruitcake has so many ingredients it is vitally important to follow the recipe exactly. That being said, I did make this cake and because I didn't have enough eggs it was slightly crumbly. I should have left the cake to cool in the pan as once it was cool it was alot easier to remove. ***TIP: To line the bottom of a round cake pan with non-stick paper, turn your pan upside down and measure a square of paper so that it hangs over the edges by an inch. Then fold that square in half exactly and then in half again. Now fold it into half again so that it is in a triangle shape. Put the point of the triangle in the center of your upside down pan and then with kitchen scissors cut the excess paper that hangs over the edge in a curve. When you unfold the paper it will be in a circle that fits exactly into the pan.*** I did have excess batter and used another pan so I could taste it. It is very rich and heavy. Just like a fruitcake should be. I have never had nuts in a fruitcake and don't know if I really like them in there. It took THREE AND A HALF HOURS to bake at the stated temperature. It is now in the fridge and covered with alfoil in a cake container sprinkled with a mix of frangelico (hazelnut liquor) and brandy and bourbon every 2 - 3 day. I will update after Xmas.
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I went to make this cake 3 1/2 weeks before Christmas and discovered I only had one egg. I...