Serves: 5



Hi Lynne,

I bake Gumdrop Fruitcake every year, and I always use mini-bread pans. I line them with waxed paper, first, by tracing the bottom of the pan and cutting out six liners from that original pattern. I grease the pan, put in the liners, and then grease the liner as well. This helps me get the bread out in perfect form every time.

I'd bake the bread at the same temperature 325-degrees F. but I'd start checking it after about 45 minutes of baking time. Most likely it will take longer than that, but as every oven is different, it never hurts to just watch it all along. You don't even have to open the oven. If you start to smell it, you'll know it's close to being done, whether it be 45 minutes or 1 hour 30 minutes. Peeking through the oven door, if it looks wet on top, you'll know you'll need to bake it longer. Take notes and write them on your recipe. This first year will be your experimental year!

Good luck and Happy Cook'n,

Desiri Wightman, R.D.

This REFRIGERATOR DOOR: Mini Fruitcakes? recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.

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