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About Micki Sannar
Expertise
I can answer any question regarding the use Olive Oil in Desserts. I can also answer questions regarding otherm olive oil questions regarding cooking and baking. I can help out regarding sneak nutrition (getting your family to eat healthy foods without telling them), and answer just about any question in regards to cooking; baking, tips, etc

Experience
Over 25 years (off and on) teaching cooking classes. Many years of creating recipes.

Education/Credentials
I am a well read, self-educated foodie and cook. I have appeared in news articles, on radio and local television. And, I have authored the first ever "Olive Oil Desserts" cookbook.

You are here: Experts > Food/Drink > French Cuisine > Desserts > rich fruit/christmas cake

Desserts - rich fruit/christmas cake

Expert: Micki Sannar - 11/6/2009

Question
I have been making Christmas cakes for years and they have always gone down well, however over the last 2 years they have been very crumbly when they have been cut into. Help please

Answer
Hi Heather,

It can be very frustrating when a time tested favorite does not work. There are a couple of things that come to mind, and without being "on the ground" in your kitchen, it is difficult to completely answer your question. But I will try my best.

The first thing I would do is look at your oven. Have you moved or changed ovens since the last time your recipe worked? I would have your oven checked. Often an oven needs to be re-calibrated after years of use.

Your recipe is lacking moisture.If you have changed the type of oil or fat in your recipe, that can make a difference as well. The moisture content in Margarine can change from brand to brand. Oil stays pretty consistent and so does butter.

If none of the options I am suggesting sound like the culprit,please send me a list of the ingredients and I would be happy to investigate what changes may have taken place in any of the items on your list.

I hope this helps...

Micki
Author/Cooking Instructor

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