Have made MANYmany fruitcakes in a 7'7" metal angel food pan, for ease of time and cleaning... I was excited to try the 7" paper tube pans;pans, but what I ended up with was soup on the inside. The paper pan was slightly thinner in width and higher in depth, so it held the same amount of ingredients.
I played with the time and temperature but for the most part I got dried out, and/or burnt, or gooey. Addl info: the paper pan was slightly thinner in width and higher in depth -- so it held the same amount of ingredients, but agin .....the above..... PLEASE HELPWhat can I do to make this work?