if the cake is peaked and cracked the reasons are as
follows.--insufficient creaming of fat and sugar or --the cake tin was
not large enough.or the cake was cooked too near to the top of the
oven.If the cake is dry then insufficient liquid or eggs was used,
or--over cooked or -- too much raising agent was used.If the cake has
sunk towards the base of the cake the fruit was too damp or the glace
cherries too sticky (always rinse the glace cherries and dry with
kitchen roll then toss in a little flour before adding)Or the oven
door was opened or banged whilst the cake was in the rising mode.If
this is your first cake then i would advise making one now as a
practise and if it turns out fine then everything is o.k. , but if not
it will give you plenty of time to make another and learn by your
mistakes.i have been making cakes for years but when i got a new
cooker i wasted a couple until i got used to my new oven and had to
adjust the temperatures which was rather a nuisance .a fruit cake
needs time to mature so making well in advance is advisable and double
wrap in greaseproof paper NOT cling film.good luck with the cake.