mark of the judas (misfit) wrote in vegancooking,
mark of the judas

Fruitcake- why do the centers collapse?

When I take my fruitcake loaves out of the oven, they are perfectly puffed on top, having risen during baking. Upon cooling, the centers of the fruitcakes sink about 1/4 inch. They taste fine, but I would prefer to have the tops of the fruitcakes be level. Is this due to the heat of my oven? Something inherent in the recipe? I thought that maybe making the fruitcake in a cake pan and using my cake strips would help, but those are for domed tops, not sinking centers.

(Recipe can be found here:, except that I used 1/2 cup applesauce instead of 1/4 cup)
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