Even once your bake is finished, and even if you've baked a perfect loaf that's moist and flavorful, fruit cake's mix-ins can weigh it down and cause issues. Julia Child devised a method to help keep fruit suspended within the batter during baking. This is essential because fruit is dense and can sink, leading to uneven distribution and messy cuts. The challenge is to maintain the structure and integrity of the cake.
A thin bread knife with a serrated edge is the key tool for slicing fruit cake. Using a knife that is not serrated will lead to crumbling and jumbled cake pieces because of the heavy mix-ins like dried fruit and nuts that weigh down on the structure. Gently sawing back and forth with the right knife allows you to take clean cuts, preserving the loaf's composition.
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