Comments on: Fresh Fruit Cake

By: body detox diet

body detox diet — Sat, 01 Aug 2009 10:07:35 +0000

i love eating fruit cakes, specially with extra walnuts, almonds and raisins. another favorite of mine is the Dresdner Stollen or German Fruitcake

By: BigYam

BigYam — Fri, 03 Jul 2009 17:33:16 +0000

I tried this recipe recently, it turned out very very good, thanks for sharing!!!! I tried some recipes before and none turned out good…not spongy enough. This one is really spongy. I planned to make another one today for a BBQ party.

For some people that the outcome is not as good, may be because of the egg yolk…..you need to beat the egg yolk and sugar until it is light pale, not just beat until it is all mixed. Hope this helps.

By: Ben

Ben — Thu, 18 Jun 2009 15:22:51 +0000

Hi dee, you can substitute the same amount of melted butter for the oil. You can use corn oil or canola oil for this recipe. Suanne

By: dee

dee — Wed, 17 Jun 2009 01:47:08 +0000

hi, may i know what can i use to substitute vegetable oil and what measurements should i use? butter?

By: Yuki

Yuki — Sat, 28 Mar 2009 03:23:08 +0000

it was delicious! everyone couldn’t wait to get their hands on it!!! my favorite cake in the whole world and now i know how to make it!!!! thank you so much. and it was a lot of fun!!!

By: rruna

rruna — Thu, 26 Mar 2009 00:55:21 +0000

hi ainwa, can you please tell me what went wrong with my cake ?it just shrunk ..after few minutes taking it out from the oven..i did the soft peaks with the whits…should i also beat the yolk & sugar until its smooth/fluffy? please help me….

By: rruna

rruna — Thu, 26 Mar 2009 00:35:16 +0000

hi there !!! i tried it once …at first it looked great,but after few minutes..when it was cooling…in the middle it totally shrukk into 1/2
inch…so can you tell me what went wrong ??????

By: ainwa

ainwa — Wed, 18 Mar 2009 22:39:13 +0000

For a gritty cake, you could try using 10x superfine sugar, or just putting the measured amount of sugar in the blender. That is what I have done and my cake is not gritty.

I have made this cake about six times now. I just had a race to see how fast I could get it in the oven — 18 minutes.

I also make sure my eggwhites are in peaks, and I bake until a fairly dark golden brown. Otherwise it sinks a lot in the middle.

I make a double recipe and use a spring form pan, with parchment on the bottom. When I assemble it with the cream and fruit, I use the upside down bottom as the top layer.

My family and friends absolutely love this cake.

I think this cake could be steamed as is. I would make smaller individual layers to put in the stacked steamers for even cooking.

By: Erica

Erica — Tue, 17 Mar 2009 12:56:56 +0000

look delicious too! Thank you for formula ^ 6

By: Pok

Pok — Thu, 12 Feb 2009 23:37:13 +0000

I wonder why you chose to bake the cake instead of steam it? From what I’ve read, steaming would produce a light and moist cake, like those found in chinese bakeries (which I am looking to make). Do you know if it would turn out alright if I steamed instead of baked, with no changes in the procedure?