I posted on a NZ forum and got this response from a fruitcake baker " Now I am wondering if your cake was rather ‘hot’ and when you left it in the tin to cool, did the cake ‘sweat’ causing a steam or moist air pocket that sucked the center up from the bottom causing the dent, as it cooled possibly quickly, our colder nights at present could have contributed as well, it would have set dented." Also she commented that the temp of 150C seemed a bit high for a fruitcake and also only using 1-2 layers of baking paper. So next time I will use newspaper instead and bake at a lower temp for longer.
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