STOVES Richmond Traditional 1000G, Handbook

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Baking Guide
Trouble-shooting - Fruit Cakes
PROBLEM POSSIBLE CAUSE
Fruit sinking to the bottom Low oven temperature which may cause
the cake to take longer to set, allowing the
fruit to sink. Or, too much liquid, or rais-
ing agent. The fruit may not have been
properly washed and dried.
Cake sinking / dipping in the centre Too much raising agent in the mixture.
Too hot, or too cool an oven. Or, not
enough liquid or insufficient creaming.
Surface cracks Too small a tin, or too much mixture in the
tin. Too much raising agent in the mix,
plus not enough liquid or insufficient
creaming. The oven may be too hot.
Hard outer crust with a damp patch inside Oven too hot, therefore the cake baked
too quickly. Too much sugar, or insuffi-
cient liquid.
Burnt outside Oven temperature too high. Oven too
small for the size of cake. Insufficient pro-
tection around the tin. Cake baked on too
high a shelf.
Texture with pronounced holes. Too much raising agent. Flour unevenly
mixed.
Texture too close and cake insufficiently
risen.
Not enough raising agent. Not enough liq-
uid. Too cool an oven. Insufficient cream-
ing.
Cake crumbles when cut Not enough liquid. Baked for too long.
Not enough sugar. Too much baking
agent.
Too dry Over baking. Insufficient egg or liquid.
Too much raising agent.