christmas cake

Discussion in 'Pastries & Baking' started by cheryl1, Oct 19, 2005.

  1. cheryl1

    cheryl1

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    Why does fruit in christmas cakes sink to the bottom? I cook my cakes at the recommended temperature for the recipe 150c and time 2hours and 30minutes. I also test the cake is cooked by pushing a skewer into the middle and check it comes out clean.
     
  2. castironchef

    castironchef

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    Because the fruit is heavier than the batter and sinks before the proteins in the batter gel and provide sufficient structure to hold them up.

    Maybe you should use a thicker batter.
     
  3. foodpump

    foodpump

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    Castiron is right, maybe a thicker batter, or you can try the old flour trick: Make your batter as per usual, but save a little of the measured flour, then toss your fruit in the flour and fold in.

    Oh, do you "massage" your fruit? Instead of soaking, I toss the fruit, booze, fruit juices, etc into a mixing bowl and with the flat beater, mix it gently for a few minutes. This softens up and bruises the dried fruit, allowing it to soak up the liquid. It usually takes a week of soaking without agitiation to acomplish the same thing....
     
  4. cheryl1

    cheryl1

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    Thanks to both castironchef and foodpump for taking the time to reply to my question. The advice you have given me is appreciated and i will use the advice next week which will be my third attempt at making a christmas cake.
     
  5. castironchef

    castironchef

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    Please let us know how your next batch comes out.
     
  6. cheryl1

    cheryl1

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    Thank you castironchef and foodpump i followed your good advice and please to say it worked. :bounce: :bounce:
     
  7. castironchef

    castironchef

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    Excellent!