Fruit Cake information...per request :)

[Post from ggc] Okay, next question for all you cooks!!! My mother used to make wonderful fruitcakes for Xmas, and I loved them. I have made them before, but not for quite a few years. I don't have fruitcake pans anymore. Can I cook the fruitcake in a bundt pan???

*** Glenda, you can use whatever pan you'd like. I've cooked them in regular loaf pans with much success. If you want the same kind of effect that the fruitcakes in the can have, you may want make in angel food pans. They do not have the ridges like bundt (and not all bundt cakes have ridges), but they will come out more square than rounded. Will you be soaking them in brandy or bourbon or will you make non-alcohol fruitcakes?***

Thanks Kathy. I will maybe use the angel food tin as I do like the thought of the cake being more square than round. My recipe calls for a small amount of brandy in it, but that's it. The last time I made my fruitcakes, I discovered mould on them and had to throw them out. Any suggestions for that?? I usually wrap them well in wax paper, then tin foil, then keep them in an anirtight container. I was wondering if I maybe I didn't cook them fully. I always hear about people soaking their cakes in alcohol, but have never done that.

***Glenda, I am still looking for an answer for the mould on the fruitcakes. Mold generally comes from moisture, but no one likes a dried out fruitcake either. In the meantime, I found these tips that might be of use to you as well:

Tips

Let fruitcakes cool in the pan for at least 10 minutes, then remove and place on a wire rack to cool completely.

Line a bread pan with aluminum foil before adding the dough. This will help prevent the cake from burning and will also make it easier to remove the cake.

Another way to help prevent burnt cakes is to place a jellyroll pan half filled with water in the oven with the bread when baking. The steam will help prevent the sides of the cake from burning.***

Thanks again Kathy!! I have been doing some internet searches, adn havent' found a whole lot about mold on fruitcakes. Your ideas are great! I just remembered that the last time I did this, and got mold, I had the cakes wrapped up, and then in rubbermaid plastic containers. Would it be better to be in metal???

***Glenda, It could be the plastic containers that are doing it. Cans might be better, allowing your cakes to breath better. Certainly make sure your cakes are completely cool before wrapping. I think you should still plan on using the wax paper, perhaps a thinner wax paper, which can be bought in sheets at a Sam's Club or Costco, or restaurant supply store. I think after wrapping in wax paper, I would wrap in plastic wrap before putting in your container.***