Baking and Cooling
The most critical part of the fruitcake making process comes as Vicki takes over responsibility for baking fruitcakes to perfection. The baking process requires over two hours for each batch. Cakes have to be constantly monitored during the baking process. Pecan fruitcakes are unlike any other cake in that they have so little actual cake batter. The fruitcakes require a very low oven temperature to prevent too rapid top browning and undercooking the ingredients. Shown in the first two pictures is a four pound pecan fruitcake before baking and directly after. Note the shiny glaze, whole pecans, pineapple chunks and whole cherries.
Once the cakes leave the oven they have to be cooled before they can be depanned and packaged. They are placed on racks to let cool air circulate between the layers. When they cool, they begin their mellowing and blending process. As the cakes age, the flavors of all ingredients blend together to make a whole that is better than the sum of its parts.