My experience with fruit cakes is limited, but you need to bake them low and slow. No higher than a 325 F oven for 90 minutes. If you want to use a lower temperature that's fine too but you'll need to adjust the cook time. I've also made them at 275 for 2 hours. Make sure to put a separate pan of water on the bottom rack of the oven to avoid the cake from drying out.
Thanks I ended up using 275 and following the rest of the recipe. I have made this cake many times so it came out fine. I did use a digital thermometer and removed it when it was 205 degrees F.
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