Pictures of the Ceylon Rich Fruit Cake

The rich fruit cake finally came out of the oven after 10 hours baking and I have taken pictures of the cake.  Meanwhile, I have injected the cake with nearly 100 ml [19 teaspoons] of VSOP!

The bottom of the cake - beautiful brown colour after 10 hours of baking and the cake is not burnt. 

The side of the cake - it looks the fruits are spread evenly 

The top of the cake - interesting texture on the top of the cake, perhaps due to the effect of the whisked egg whites. 

I find it very surprising only 8 oz of fine semolina is enough to set the cake.  If I were to make an English fruit cake, I would use a lot more flour for the same amount of ingredients.  Some people say semolina is capable of soaking up lots of liquid and perhaps this is really true.