Do you use the same amount of caster sugar as granulated in a fruitcake?

No, you typically use less caster sugar than granulated sugar in a fruitcake.

Here's why:

* Caster sugar is finer: This means it dissolves more quickly and evenly, which is beneficial in a fruitcake batter.

* Granulated sugar is coarser: It takes longer to dissolve, and can leave gritty bits in the final product.

Here's a general rule:

* If a recipe calls for 1 cup of granulated sugar, use about ¾ cup of caster sugar.

However, it's important to note:

* Some recipes specifically call for granulated sugar, and you should follow those instructions.

* The exact amount of caster sugar you use may vary depending on the specific recipe and your preferences.

If you're unsure, it's best to stick with the recipe's instructions. You can always adjust the sugar amount in future batches based on your taste.