It's been a while since I was on here, and I've enjoyed the last hour reading through all sorts of threads. I have a fruit cake/christmas cake in the oven, and wonder why, when you cream together sugar and butter and then add eggs, it curdles? How well do you have to "cream"? Some recipes say be careful of over creaming...how do you know? I have never noticed that curdling changes the end result, but just intrigued as to why this happens.