I have no idea what went wrong with your cake. Made a rich fruitcake last friday, and it turned out perfectly well. Made the recipe that is in Alan Dunn’s (uk) book of flowers. The pans I used was the same as allways, and it cooked for about 4 1/2 hours.
But it seems like I hade a tonn of fruit more than you in mine. Can that be a reason?
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