Expert: Robert Connolly - 2/12/2009

Question
QUESTION: why does my saucepan fruit cake crumble when I cut it?

ANSWER: wendy,there could be any number of resons,without knowing in detail all that this recepie involves i can only guess and i can't do that without more info. sorry. bob connolly

---------- FOLLOW-UP ----------

QUESTION: Thanks Bob. The recipe is old and I cook it in imperial and
not metric measures. 8ozs self raising flour.12ozs mixed fruit. 4ozs marg or butter. 1 beaten egg 1/4pint water and 4ozs.sugar.
Method:- Fruit,sugar,marg and water in pan. Simmer for 20minutes.Cool.Add egg. Stir in flour

Turn into greased 6" tin, but I use 2lbs loaf tin.

Bake moderate oven Reg2-3 or 300-350 for approx.one and a quarter or one and a half hours.

Answer
ah ha! wendy,instead of cooking on stove, soak the fruit overnight and drain it before adding it to the recepie,mix the margerine and sugar together,add all the liquid and scrape down the bowl,blend,now add the flour(sifted),after it has creamed add the fruit,you may add some rum to the soaking liquid to give it a nice flavor or any cordial,whiskey,ect. now bake this in a water bath,put a larger shallow pan underneath the loaf pan and add maybe 1/4 inch of water,it may lenghten the baking time a bit,no problem,you know when it's done,bake at 325f and get a seporate thermomiter,most home oven guages are notoriously inaccurate.and get back to me with the good news! good luck. bob connolly