Any cake/baking experts about?

[Cadelaide]

I need to make fruitcake for about 70 people, so I'm thinking around 100 portions. I'd like to do loaves really so that I can slice them reasonably neatly to make an appealing display.

I tried a teabread today (just 50g butter) and it tastes delicious but is fairly crusty around the outside and so crumbles a bit when I slice it. I've wrapped it in foil and will try slicing it in a couple of days to see if it's any easier then. What d'you reckon? Would a higher fat content make it less crumbly,or does anyone have a reliable recipe that might fare better for slicing.

Oops, forgot the ?

The sliceability of most cakes tends to improve on standing. Try slicing a sponge cake the day after you made it, or a fruit cake even longer. I'm not sure about the effect of fat content on sliceability.

To avoid crusty sides line the sides of the cake tin with double or treble thickness of baking paper. You can also getbaking strips that you soak before wrapping round the cake tin.

Thanks PrettyC. I knew I'd gone in too quick with the knife really.

Good job I'm not a surgeon!

I wrapped it up and put it away.

Just been back and already it's slicing beautifully.

But will I never, ever learn patience?

Very, very difficult to be patient when there's a cake waiting to be tested

well, if you need any help eating the trial cakes - Im here to help
I will happily taste test for you