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 always say one of the most useful life skills l learned at school was how to line both a round and square cake tin with double thickness grease proof paper. I silently thank my domestic science teacher every year when I make my Christmas cake. I always use brown paper round the outside tied with string to stop the outsides burning. I don’t like using newspaper, it smells scorched when in the oven. I always put a circle of greaseproof on top on the cake while it is cooking with a hole cut out to let the stem out. It stops the top from browning before he middle is cooked.

Brandy for soaking the fruit for 24hrs and more brandy for feeding until Christmas. I spent today round three supermarkets getting all the ingredients. Friday is my next day off and will be baking day.

I use the recipe in my Hamlyn's New All Colour Cook Book.

In a 23cm / 9 inch round tin they cook for 3.5 hours at 140C (non fan).

I never open up oven except 15 mins before the end.

I've used a double layer of greaseproof paper for my Christmas cake in the past, if I didn't have any brown paper. Worked just fine.

There's something about wrapping in paper and tying with string that's really comforting, nostalgic and cosy.

My fruit had soaked for a mere 18 hours or so - I'm clearly a newbie lightweight!

I think I got the lining right. And I did use newspaper - folded, wrapped round and held in place with a clothes peg. I am somewhat awed by people who keep their tried and tested accoutrements from year to year.

I uaually trifle with amaretto, and use the strange (holiday purchase) hazelnut liqueur in white chocolate mousse. And will have to see if we have brandy. Does one start feeding more or less straight away? And which is better - skewer and drizzle, or hypodermic?

I used to leave it 3 or 4 days before the first feed then feed weekly. Dh doesn't like boozy cakes so I only feed ours 2 or 3 times. Flip it with each feeding.

This thread has made me think, this will be my 20th year making Christmas cake! I'll have to try & do something a bit special with the decoration this year [santa]

I think it's worked!

This has made me ridiculously happy

I don't make the cake until late Nov, and don't feed it at all. Still seems to stay moist and I don't want too strong an alcohol flavour.

Ive never made a proper fruit cake. This makes me want to!

Nice one op! Bet your house smells divine

Glad it's worked, but a cake that size needs cooking for 4 to 4 1/2 hours and you shouldn't look for at least 3 1/2 hours. It doesn't need poking whilst it's cooking!

I currently have my fruit soaking in sherry. Must admit I had been putting it off as I always find lining the tin a right faff. I'm going to look at a video how to do it. It's always trickier as it has to be double lined. I will probably make it on Thursday. I'm using a recipe from my Mary Berry Christmas Cookbook. It's a 9" cake which I think is 4 - 4 and half hours to bake.

I use an old 1960s Stork Cookery Service recipe that Mum used (upto the point where I was a teen and she could palm off the Christmas cakes to me). I've been using it for 38 years so far - including my wedding cakes - and every year I line my tins with double-thickness greaseproof paper and tie a great wodge of newspaper around the outside in a vaguely random thickness, though it has to be the Telegraph now as it's the only broadsheet left.

Fruit once got soaked overnight in a teatowel-covered bowl, but nowadays it's a lock and lock and I periodically invert and shake it! Always put in twice as much brandy as the recipe says. [HIC]

This year I've got four of them baked in two batches, and I still go by the smell and whether they are just coming away from the sides.

I find the 8-10" ones take 5+ hours at gas 1. The books says test after the first 3 hours which makes me laugh. Never had one cook so fast!

Hypodermic every time for brandy, though squeeze gently as you put the needle in or it blocks. I rarely have to feed more than once or twice this way. Decorations vary, though I do the same theme for all of a year's cakes. This year is going to be Christmas roses and are a good excuse to pop to the cake shop for supplies and cake boxes.

Have fun everyone!

Yay! Well done

When I used to make big cakes for Christmas etc, I used to mix it in the morning, double line the tin and put the cake mixture in and then leave it in the fridge until the evening. I would then wrap damp brown paper around the outside of the tin and cook on a very low heat (gas 1/2) overnight. No burnt edges, no cracks in the top and a heavenly smell to wake up to. My philoywas always the longer and slower a cake cooked, the better. As for alcohol, always, always, always, whisky. Feed the cake about every ten days. When attaching marzipan, don't use apricot jam, use marmalade warmed thinned with a little slug of whisky. The orange flavour is far more complementary to the rich fruit cake. Also, if using roll out icing, paint a clear spirit, like vodka over the marzipan. It will help the icing stick but also helps to prevent mould between the layers as it kills off a lot of the bugs that cause mould.

Yes to marmalade instead of apricot jam - much nicer

And as in an utter wanker, it’s homemade marmalade [preen]

Glad to hear there are others that keep their paper & string!

Reading this I wish some one in our house liked fruit cake. Sounds amazing fun to prep and cook. 😋

I do do similar to make Madeira style cakes.

It's nearly time for the moment of truth.

Either today or tomorrow I shall be attempting to stick on some marzipan. Probably with apricot jam - does that make me a barbarian?

And is there a MN consensus on how much jam to use?

I'm not going for full icing (too scary) and so am thinking of sticking either stars or snowflakes (cut from icing) artfully on the marzipan- that can be done with any clear fluid, can't it?

Sorry - should have explained bananasandwiches - I'm not wilfully ignoring you about marmalade! It's just that MIL loathes the stuff and claims to be able to detect it in anything, so I need to be on the safe side.