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. 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 HELP