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.

More Recipes from the 2011 HomeCook'n Collection Cookbook:
HEADLINE RECIPE: Taco Soup on Navajo Tacos
TOP ARTICLE: Carve Up Some Pumpkin Fun!
FEATURED RECIPE: Downeast Maine Pumpkin Bread
FEATURED RECIPE: Trick Banana Bread
FEATURED RECIPE: Monkey Bread
FEATURED RECIPE: Butterscotch Carmel Bubble Loaf
KITCHEN REMEDY: Dabbling with Apples
KITCHEN REMEDY: Crockpot Bread
KITCHEN REMEDY: Sharpest Tool In The...Block!
TABLE TALK: Bread Myth Busters
TABLE TALK: 4 Ways to Love a Pork Chop
TABLE TALK: Zucchini Houdini
TABLE TALK: Grain and Herb Breads Done Easy
JEST FOR FUN: Get out of the car!
JEST FOR FUN: Clever Bus Art
JEST FOR FUN: Help Me Find My Cat
JEST FOR FUN: Liberal Logic
REFRIGERATOR DOOR: Mini Fruitcakes?
REFRIGERATOR DOOR: Feeding a Crowd
Hearty Seeded Bread
Boccaccio Bread
Brown Oatmeal Bread
Hoisin Sauce Pork Chops
Sweet and Sour Pork Chops
Juicy Fried Pork Chops
Pork Chops with Gravy
Crock Pot Apple Butter
Turkey Apple and Brie Sandwiches
Crusty Boule (gluten free)
Apple Pizza
Couldn't Be Better Crockpot Bread
Scone Dough