Leave a few inches of parchment paper sticking up and out from the sides of the pan. This will make it easier to remove the fruitcake after it has baked.
Make sure your butter is not completely cold and hard or this will make beating difficult.
Do not simply stir or beat the batter or you’ll lose all the volume you’ve created by beating the butter.
If it’s not done, return the fruitcake to the oven and check every 5 minutes till it’s done.
Make sure your butter is not completely cold and hard or this will make beating difficult.
The foil will keep the fruitcake from burning while it finishes cooking.
If it’s not done, return the fruitcake to the oven and check every 5 minutes till it’s done.
Letting it rest 20 minutes helps all the nuts, fruit, and cherries set up.
