Experienced bakers, please: 1st time doing Xmas cakes. Do I need a pan of water (not real bain marie) on lower rack?
Am baking hefty Xmas cake in two loaf tins. Never made recipe. Suddenly got afraid of wasting all those costly ingredients on cakes that dry out. Water on lower rack sprang to mind. Am I correct to do it? In oven now; I'll google around if nobody is answering.