I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange and lemon slices on top.
This looked really cute and decorative when I put the candied slices on the raw batter before going in the oven. But this has to bake for 2.5 hours at 275°F. After that amount of time, the candied citrus was significantly darker (not burnt black, but definitely brown) and crunchy rather than chewy. It's not quite as unpleasant as I expected, but over-caramelized lemon crunches is not what I wanted.
I had previously tried just dropping candied lemon slices on the baked fruitcake, but it is not a moist cake and they fall off (in transport, when slicing, etc.).
Is there a way to affix the candied citrus slices to my cake without putting them through an apparently brutal baking process?