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Do I need to line a pan with heavy brown paper and grease it when making old school fruitcake? Or can I just grease pans it really well?

My kids and I decided to resurrect my late mom's fruitcake recipe and send it to my siblings for xmas. The recipe says to line the pans with heavy brown paper and grease it well. Do you think that means brown bags? I don't remember this from my mom making it, though my sister and I do remember going to the basement to sprinkle the brandy on the ripening cakes with an eyedropper!

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Monita_photo

Monita is a recipe tester for Food52 and a trusted source on General Cooking.

added over 1 year ago

Sounds like a substitute for parchment paper. If you can, I'd use parchment paper instead of just greasing the bottom of the pan

Waffle3
ChefOno added over 1 year ago


Before parchment became widely available, people used brown paper grocery bags, writing and other non-food safe papers. From the USDA:

Do not use brown paper bags from the grocery or other stores for cooking. They are not sanitary, may cause a fire, and may emit toxic fumes...The ink, glue, and recycled materials in paper bags may emit toxic fumes when they are exposed to heat.

campbell added over 1 year ago

Thanks! The reason I wasn't going right to parchment was the "heavy" brown paper, that threw me off. The batter is so thick and heavy, thought it might break the parchment.

Bigpan
bigpan added over 1 year ago

I use parchment paper "with" butter for the extra flavor - and none of the cake sticks to the pan. Don't trust so-called non-grease pans.

rt21 added over 1 year ago

The reason for the 'heavy' brown paper was because of long cooking, the rich fruit cake would brown too much on the outside and some of the fruit would burn if you didn't line the tin . Double parchment insulates ut

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