Over baking, too many eggs, heat too high, too much high gluten flour
(spring tops vs. soft), leavening system not balanced - too much acid and/or
slow reacting acid.

Could be any one or combination of the above. Most common is over baking or
temperature too high.
Try to eliminate one at a time to trouble shoot. Use a good oven
thermometer in the oven to check temp - don't rely on the thermostat of the
oven alone. Sudden drafts can cause home ovens to drop temp rapidly and
then over compensate heat to recover - especially electric. In convection
remember to drop temp 25 -50°F lower than temp in regular oven, and shorten
the baking time up to 10%.

Good luck

"Ken'" > wrote in message
...
> Chris
> I would like to know this too.
> I just removed a white Christmas from the oven and it was cracked. It
wasn't
> the last time I looked.
> I suspect it may be caused by overbaking, or the batter was too dry.
> Will watch this thread with interest.
> Ken'
>
>
>
>
> "Chris Wilkins" > wrote in message
> m...
> > What are the causes of cracking on the top of a fruit cake?
> >
> > Can ingredients etc. cause cracking as well as a to higher temp.?
> >
> > I'm plannibg to make a Wedding cake for my daughter's wedding next
> > year. Any tips as to how to get the 'perfect' cake.
> >
> > Chris....
>
>