Why does one need newspaper to bake a fruitcake?

[AnguaResurgam]

Clueless, and attempting first ever fruitcake, using a straightforward-looking BBC recipe.

Not only does it say use double parchment to line the tin (why double??) it also says to put newspaper round the outside.

Why???? Is someone having a laugh? It seems like such a bizarre thing (which loosely translates as 'I don't remember my mother doing that, so it must be an aberration as I surely couldn't have missed it, could I?'

Or is it normal? If so once again - like a 3yo on a particularly annoying day - why? Is it containment? Or something to do with heat transference? Or infusing the subtle edge of hot newsprint?

I do this, put newspaper round the edge of the tin. My mum used to do it too. Delias Christmas cake recipe calls for brown paper to surround the tin, but I’m a cheap skate and we get a free newspaper through the door each week, so?
I thought it stopped the direct heat getting to the cake and protects it a bit, I also put some newspaper on the top and when I’ve forgotten to do this, the top has come out a bit burnt.

It stops the outside cooking too quickly & drying out or catching. I always use brown paper as need newspaper for my guinea pigs.

Stops it burning on the outside after being in the oven for several hours

I think it's only really large fruit cakes which take a long time to cook that are at risk of burning or drying out at the edges.

I use foil instead, it seems to make logical sense that it would reflect the radiant heat better than brown paper. It's also a hell of a lot easier to wrap a layer of foil around the outside of the tin than faff about with brown paper. I've been cooking Christmas cake this way for 17 years, no dry ones yet!

You bake your guinea pig

That does make sense - the various wrapping instructions say having the double parchment higher than the tin, then newspaper as well and I think I was imagining some urge towering cake spilling forth. I'm guessing the newspaper (or whatever paper) just needs to go round the tin, not stand up beyond it?

Baking instructions say first part of baking uncovered, then turn oven down, fashion a parchment cake hat, cover and stick back in for another half-life

I always use double thickness brown wrapping paper. I’m such a saddo I keep it each year for the Xmas cake, with the string, save me having to measure it all again.

I too have cake baking brown paper and string, have kept for many years. Pretty much only used for Xmas cake and the odd Dundee

Indeed, it keeps them toasty warm for winter

I always cover with a double layer of baking paper with a hole in the centre, right from the start of cooking.

Rich fruit cakes & how they're cooked are quite person specific though.

Taffeta I also keep the same brown paper and string and have used them for years. I think my mother does also. You are not alone.

Wish me luck ! I'm going in, it's origami time

Let us know how you get on!

I use 3 layer newspaper round the tin coming up higher than the tin. (One sheet folded into thirds lengthways). I also put an aluminium foil 'hat' on the cake with a tear in it to let steam out.

Yep - collar of brown paper round the outside and double parchment laid on top with a 50p sized hole in the middle.

I do what Auntie Delia tells me

It's in

Mixing and initial origami went according to plan, and the raw version tasted just fine. I'll report again at the turning down of the oven and final swathing

I love baking a proper fruit cake, they make your house smell amazing.

I'm doing mine next week when the dc are back at school.

Well it still looks a bit damp and anaemic, but I'm hoping that's OK.

I suppose I'll need to play 'hunt the skewer' soon

It's still soggy, and it's been in for hours (not a sentence to take out of context!).

But it is cooking evenly, so I still have hope

I've just turned the oven up a bit, I suppose there isn't much else I can do, other than keep checking on it regularly?

Fruit cake needs slow cooking at a lowish heat for a long time.

How big is your cake tin? The Delia Xmas cake I do is 20cm square and takes just under 4 hours

20cm diameter.

It should have been done some time ago, according to the recipe. It's been in about 3hrs 45 so far.

I'm going to get Aga envy imminently, aren't I?

Instead of paper, I use brown corrugated cardboard but I have covered that in tin foil ( I've used the same piece for years)

A 20cm fruit cake usually takes over 4 hours. Try not to check on it too often and good luck

I checked after 90mins, then an hour, then half hourly since then. And I will try to leave it in peace

I think it's doing OK, but it is taking quite a bit longer than I expected. I believed the recipe, which has clearly underestimated by quite a bit. But It's been smelling rather good for the last hour or so.

I'm beginning to think it might all come right, so I'm feeling quite chuffed with my first time (so far, fingers crossed for the last bit)

By the way, all those of you with extensive experience of fruitcakes.

Care and FEEDING. Does one use the same booze as in the mix? I used sherry today as it was handy, but was wondering about swopping to brandy, or maybe cointreau or bizarre hazelnut liqueur

I like brandy - I’ve trifled with other stuff in the past like Amaretto but it’s just not the same.....

I’d go brandy - I feed my Xmas cake once a week

Sherry can make it go mouldy. Speaking from bitter experience. Spirits work best for feeding.