I just read about wax paper vs parchment paper and all articles advise never heat wax paper. Can you explain why this recipe calls for wax paper and what benefit or affect it will have in the preparation of this fruit cake. Articles also mentioned baking with wax paper will ruin your pan, too. I am open to explanation and love to know the how-to and why old methods were used when everyone could not get parchment paper or newer, often more expensive, products. Thank you so much for offering such entertaining articles and recipe ideas.
Hi, Kathy. The reason this recipe calls for wax paper is because parchment paper will not easily fit into a bundt pan to line it. Wax paper is a lot more flexible. It is true that direct heat should never come into contact with wax paper, but if the paper is under batter it will not be exposed. For example, you would never line a cookie sheet with wax paper. However, with all of that being said, if you are nervous or reluctant about using wax paper, just grease the pan extremely well. It should slide out without any issue.