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Hi, I made a Mich Turners rich fruit celebration cake, 4 tiers, in February this year. I fed them with brandy and wrapped in greaseproof paper, foil and then boxed in card cake boxes.
I have checked them today ready for marzipanning and they all seems very sticky. I haven’t used this recipe before(, I usually make Delias christmas cake but couldn’t find the upscale details for all 4 tiers). I know it is a moist recipe but when I put a knife in it comes out quite sticky. They are slightly sticky all over the outside of the cake. All of the cakes seem to be the same. I am worried that there might be a problem and this is for my sons wedding. Can anyone give me any advise please? It would be much appreciated! Thank you x

It might just be because you have fed a bit too much brandy in, im not sure, as long as they where cooked fully there shouldn’t be a problem. You could cut up and try the smallest one and make sure its ok taste wise etc and then re-make one and freeze it to speeds up the maturity maybe, even if its not matured for months it still tastes lovely i made one less than two weeks before our christening and everyone said it was delicious.

Hello mrsymo

I’ve heard other people say how moist Mitch Turner’s fruit cake recipe is so I think that’s what you have.
Just in case you’re still worried and want to do a check take a look here:

Help with fruit cake please!!

Wishing you the best for your son’s wedding! x

Thank you madeitwithlove, I feel much better about it now! I really must learn to stop panicking! lol x

Don’t we all panick?? That’s ’cause you care xx

I made Mich Turners recipe too and yes I found it too gooey. Haven’t made it since. Lindy Smiths was also quite gooey-perhaps cooking longer is the answer. I’ll try again one day. Gonna try mrs Jones one and see what its like