Original recipe suggests 1 1/2 hours, convection baking requires less time, and a little more than an hour is about right in our
oven / Toothpick testing doesn't work — you have
to take a visual read on the fruitcake, even remove it from the
oven for a moment, peel off a corner of the parchment, which I did, take a peak and
return to oven if you like / An hour and fifteen minutes, give or take, works for me / Remove paper
immediately after baking is complete.
If you pull them from the
oven too early, they'll deflate (if this happens,
return them
immediately to the
oven — you may be able
to re-inflate and save them!).