Have made many fruitcakes in a 7" metal angel food pan, for ease of time and cleaning. I was excited to try the 7" paper tube 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. What can I do to make this work?