Reading all the reviews and comments its an easy cake - what why twice?
I'm just wondering whether using layers of newspaper is blocking the heat??? But I thought paper was fine - the more the better. Am I being that thick that this is the problem. I've seen in the USA they use a blanket type. I'm not putting a baking tray underneath either, no foil on top.
Cant believe I've wasted two lots of ingredients!!! Was my mad thought of paper madness just an over kill - Will I piece of brown paper worked or is there something else I should of done?
Not a great deal of help really, as far as getting the perfect cake is concerned, but don't waste what you have already cooked. Cut it into pudding sized portions and freeze. You can then eat them later in the year heated up with custard.
Is it meant to rise? Most dense fruit cakes don't rise very much because of the weight of the ingredients - and with only 1/2 tsp of baking powder and three eggs, it's not going to rise the same as a sponge. I usually make either Delia Smith or Nigella Lawson's, and the level of the finished cake is pretty much the same as it is when I put the raw mixture in the tin.
I never use brown paper when I cook Christmas cake, I just wrap the outside with a layer of foil and it's always fine. As others have said, I wouldn't expect it to rise. It sounds to me as though yours just isn't cooked through and needs longer in the oven.