I make a fresh "Fruit Cake" and would like to stabilize it with unflavored gelatin. I make it in a 10-inch spring-form pan. It is only fruit layered in the spring-form pan and sometimes a little difficult to serve.
hardlikearmour is a trusted home cook.
I'm not sure I understand your question. Could you elaborate?
Things like pineapple, guava, kiwi and a few others cannot be stabilized with gelatin. I don't know what your fruits were, but see if they are on the list. If not, you should be able to.
Thank you, yes I use pineapple, kiwi, papaya.
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Well played. You deserve a cookie.
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