SUGGESTION - because I don't bake often - therefore out of practice - I'd appreciate similar test for 1. quick breads - like banana or zucchini loaf. Mine looks good in the oven, tests clean with skewer/toothpick - and yet when it's cool, ends up with soggy center. What TEMP internally should quick bread be when ready to remove from oven? Does pan shape matter? (ie regular metal loaf pan versus small loaf pan etc) 2. fruit cake (aka traditional wedding cake or Christmas cake) -- these get a bad rap, I know! Good ones are hard to beat with a great cup of tea. Given how expensive the ingredients are (nuts, dried fruit, butter, etc) - I am nervous because I get dried out on the sides and soggy goo in the middle. Do these have a recommended internal temp to ensure properly baked but still tender yet firm?

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