|Forum topic by KiwiMiriam||posted 314 days ago||607 views||0 times favorited||7 replies|
314 days ago
This is the first time baking this chocolate fruitcake (or any fruitcake for that matter).
There was no baking soda or any other raising agents….eggs, flour, sugar, ground almond, mixed spice, marmalade, butter, melted chocolate, currants and raisins soaked in bourbon.
I made mud cakes, red velvets etc all the time using the same tins and oven settings and have never had this problem.
The top is level with no dome’ing so not sure what has happenned???
Anyone have any ideas on what could have caused this?
-- Miriam, New Zealand http://www.facebook.com/CreatedandCapturedByMiriam