Help - my fruit cakes are too crumbly!

(7 Posts)
runner2 Fri 02-Sep-16 12:43:39

I regularly make fruit cakes which taste great but are impossible to slice because they crumble as soon as I cut into them! Have tried a couple of different recipes but it happens every time - please tell me what I'm doing wrong... confused

Mymouthgetsmeintrouble Fri 02-Sep-16 12:52:14

Do you pre soak the fruit it could be the fruit is drying out the cake

runner2 Fri 02-Sep-16 13:03:17

No I don't - the recipes I've tried don't say to. I'm wondering if it might be the size of the eggs - I usually use medium when perhaps large would work better? Or should I try just adding another egg to the mix?

1frenchfoodie Sun 04-Sep-16 14:52:34

I tend to use recipes that pre soak the fruit and crumbiness is not a problem - perhaps try one. This Gardian one is good, we don't have whisky in the house but soaking in tea or brandy works fine.

Hugh FS has a good one in his river cottage light and easy cookbook where the fruit is soaked in cider or apple juice. No butter either so slightly healthier.

PolterGoose Sun 04-Sep-16 15:04:11

This is my favourite fruit cake recipe. From the Be-Ro book. I always use butter and usually add some cherries, sometimes I add some mixed spice. 2 eggs can help it bind better.

It cuts best if cooled and then tightly wrapped and stored for at least a day or 2.

PolterGoose Sun 04-Sep-16 15:06:59

The Be-Ro cake isn't a rich Christmas cake type fruit cake. I've made it began before by using vegan margarine and no eggs. Some soaked and blitzed dates helped it bind.

runner2 Mon 05-Sep-16 20:36:22

PolterGoose when you posted I'd just baked the Be-Ro fruit cake recipe on p47 (rubbed-in method)!! It turned out better than other recipes but next time I will give the one you recommended a try (hadn't noticed that one before!) smile

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