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Notes on Fruit Cakes

1. Heavy cakes are often the result of using damp fruit. After washing, currants and raisins should be left in colander in a slightly warmed place for some time. Should also be dredged with flour before mixing with other ingredients. 2. Fruit cakes, generally speaking, should bake in from 2 to 4 hours. 3. It is well to remember that dried fruits added to doughs make them stiffer, as they absorb the moisture in the dough, while with fresh fruits the contrary is the case. 4. Pan should not be more than two-thirds full. 5. To enrich the colour, housewives sometimes brown the flour before making a spice or fruit cake.