Welcome to the Cake Decorators Q&A

My fruit cake has a very slight dip in the middle now that it is cold. When I put the sewer in for testing it wasn’t wet just a little moist but not much. I thought this would be OK as it took hours to cool in the tin. However, im now worried it isn’t cooked. I’m tempted to make another but I only have a month to go before the anniversary. Any suggestions? Thanks Angie

Hi Angie

The best way to check it is to take a sample plug from the middle with an apple corer. Keep the plug intact so it can be replace back in the hole. You’ll soon know if it’s not baked through because the cake crumb will be gooey rather than firm. Some people can successfully bake through fruit cakes on a very, very low oven. If you find you need to make another cake, chop the fruit up and boil it to break down the skins. How much water required for boiling depends on how much fruit is used in the recipe. Cool the mixture right down and use it in your recipe.
Which recipe did you use or is it your own?