Christmas cakes not rising - boiled type - whats going wrong

[bacon]

I never have a problem with christmas cakes and usually they rise too high but I wanted to do a boiled type because I want the lighter type of cake.

Mary Cadogan - simmer & stir christmas cake.

Using this recipe I followed it first time seemed wet but didnt rise second time more dry but again hardly rose and damp and dence. using new top quality tin, wrapped in layers of newspaper.

www.bbcgoodfood.com/recipes/1160/simmerandstir-christmas-cake

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?

I would have thought if it failed twice it must be the recipe at fault, not you to be honest.

What a shame and agree waste of ingredients.

I've done this one with success recently - wonder if it could be adapted with the spices, the recipe doesn't seem much different to yours?

allrecipes.co.uk/recipe/111/boiled-fruit-cake.aspx

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.

Have you cut into it? I bet it's delicious!

Yes, its failed, from previously cakes the mixture should rise to the top of the cake and when cut its soggy in the middle and very claggy.

We have been eating the outside and the chickens will finish off the rest.

Its seems faultless with the reviews and this lady is pretty good.

Does anyone have opinion on thickness of paper around outside of tin - I am still woundering whether it was too thick and killed any heat penetration. I am also using a top quality thick cake tin.

Thanks

I just put one layer of brown paper around the tin and cook it very low for about 2 1/2 hours.

Is it cooked if it's soggy in the middle? Does it just need longer. Fruit cakes shouldn't rise as you need them flat to decorate.

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.