Thanks so much for your comment on my blog. My xanthan gum arrived last week and my instant-read themometer today, so I am very excited to get home and get microwaving!

I no longer groan in frustration when I see “cake flour” in a recipe, and am so excited to try all the cakes that I skipped over until now.

Will let you know how it goes!

Best,
Romy

Hi Melinda – yes, the flour was ‘kated’. I hope you’ve recovered from your citrus peel trauma. I still have that to look forward to for this year. It makes the difference in mince pies, so I’m sure that with a combination of the peel and Rose’s recipe, you’ll begin a new love affair with the fruitcake!

Thanks, thecoffeesnob

I know what you mean about the pans, Vicki! Isn’t it miraculous though how those stalagmites just melt away if you leave them soaking in water for long enough? It seems like such a disaster at the time, I can never quite believe it will work out okay!

Thanks for the tips, Bungalow Barbara – much appreciated I’m limited to stainless steel and cast iron pans (I have an induction cooker), but fortunately they’re fairly heavy bottomed … which only means I can’t blame my mistakes on their inability to conduct heat evenly!

I doubt that I would ever have dared attempt to make this cake in exactly this form if Rose hadn’t brought the pan over for me, Jeannette! But you must give it a go, even if you don’t try the buttercream (which is lovely, but troublesome). The cake itself stands up very well as it is without any icing – in fact, my husband (who generally dislikes all things sweet) actually said that he would like it if I made the cake part again for him sometime (but fortunately not the buttercream!).

I know exactly how you feel, Oriana. As I say, this was something completely outside my own comfort zone. But if I can do it, then I know that you absolutely surely can too!

I’ve had trouble with sugar syrups and caramel, too, but this time all went well. Here’s what has worked for me — stir well once the sugar and water come to a boil, then wash down the sides of the pan with a brush dipped in water. (That washes away the crystals.) After that, DON’T STIR. Just let it bubble away. Swirl the pan gently, only if needed.

It helps to use a pan that conducts heat evenly (copper coated or with a thick aluminum insert in the bottom).

I’ve also seen hints that adding a bit of an acid (like lemon juice) or something with different forms of sugar (like corn syrup) can help prevent crystallization.

I admire your persistence! And what a great result!

Did you Kate flour the flour? I have wanted this pumpkin pan since it first came out. I think it is so sweet. I finally found the giant cupcake mould but the giant pumpkin isn’t to be found on these shores yet. That was good of Rose to lug/bring one over to you and a big baking project!

I know what you mean about sugar syrups and being afraid of them. My old thermometer was really off 6 degrees and has ruined quite a few caramel batches for me. My new thermometer is very accurate and it was a good purchase for a cake maker.

This Fallen Angel baker is going to make the Christmas wreath fruitcake from HB. My fruit has been soaking up the rum since last Friday. I have a poor record of failure with fruitcakes, so I am hoping Rose will help me produce a nice fruitcake for Christmas this time. One of the Rose Blog Forum gals, Annie MacD in Scotland, has made it already, and she told me that the Lakelands website is selling the wreath pan for 1/2 price, so I have ordered that. I am actually going to try to make 2 fruitcakes.
I made my own citrus peel again and it was an ordeal but it sure tastes delightful.
This time I sat in front of the telly and pithed those oranges and lemons. 4 hours later…done.
Well, guess I should get out of your comment box. Your cake looks so good I wish I was there to help you eat some it. Cheers x