I gave it the recommended 90mins @ 160c then reduced to 140c for remaining 150mins )but removed it 10 mins before time up (fan with top & bottom oven – very temperamental!! Hi, Fabulous site! @ Vikki. This has a tip that changes to bright red when the cake is cooked. I have an electric fan oven and find it very very fast, so I usually bake rich christmas cakes by starting at 150 and lowering to 100 ( this is celsius ). Soak in a mixture of fruit juice (orange is good) and brandy overnight and drain thoroughly before using. Cook for about one hour (for small cakes up to 8 inches (20 cm) and one and a half hours for the larger cakes at 160 deg C, 325 deg F, Gas Mark 3 then reduce to 150 deg C, 300 deg F, Gas Mark 2 until a skewar comes out clean. I would like to make the fruit cake today but don’t have brandy, can I soak the fruit just for a few hours in tea? I am planning to use the friit cake recipe. I have not made a cake using a 16″ tin as my oven will not take that size, therefore I cannot guarantee the quantities involved. @Mary. Top wedding cake recipes. When you gently press your finger into the marzipan, it should feel dry and hard. Making the cakes in October and storing them until December and then decorating them about a week before the Fayre would be ideal timing. Buy cake boards and boxes that are 2″ bigger than each cake.  One of the visitors to my site (Bernadette) has baked the 12″ and 10″ square cakes in a gas oven and contacted me to let me know her experience of cooking times. If you cook it at 140 dec you run the risk of it not rising sufficiently. As long as the cake feels right, i.e. I have done this by adding half again, but no more. Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well. What is best? You may also need to cover the cake with a piece of greaseproof near the end of cooking to stop it browning too much. I make Christmas fruit cakes to sell for charity and like to get them on sale soon. Hi Sheila the 7inch round cake turned out perfectly in 90mins. Thanks very much for your advice much appreciated. We do not use cookies to track you or serve adverts. As soon as I put the marzipan on, I use white cake boxes which you should be able to get locally when you buy the boards (use the ones with the separate lid as they are deeper). Unfortunately I have just found your site , as I have already picked out the burnt currants on top of my cake, leaving big holes!! Thanks Sheila. Lastly, if I make a 16″ square cake, how deep will it be, only it’s going to have 3 further sponge layers on top then the final layer (5th tier) a small fruit cake which is going to be kept. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. @Audry. None of those pallid white efforts as seen in the Ecstatic States. Ensure you have lined the tin well and wrapped the outside in several thicknesses of newspaper. Any hints would be much appreciated, thank you. Cheers. A good fruit cake needs at least 6 weeks to mature and for the fruit to fully release all their yummy flavours. The metal skewers I use are meat skewers from the 1950’s and are spiral which means uncooked cake sticks to them well. You can either use cake release spray or melt some lard. Or self raising flour? and never done this size before. Wins. Also would I need a 16″ or 18″ cake board because I need to buy the board and a container or tin big enough to house the cake while it matures 😀 Our oven is also a pain and usually burns cakes quite quickly should I cover with something before cooking or open after a certain time and cover? Many thanks Emma. The two cakes require the same temperatures. It is not too late to soak the fruits, but make sure you drain them thoroughly before using, as this is the usual reason fruits go to the bottom. Hi, am so impressed with your quick response to all. All rights reserved, Salted Caramel Chocolate Cake by @littlemuffinblog, Salted Caramel Chocolate Cupcakes in a jar. If you think of the volumes involved, a 10 x 10 x 3 inch tin would be 300 cubic inches and a 6 x 6 x 3 would be 108 cubic inches = 408 total cubic inches. I would be very grateful if you could help. I would then feed it once more a week later. This will require monitoring through the glass door). Thanks again, Debbie. Thank you for the quantities chart. it was cooked on the bottom shelf of a fan oven. The main issues with soaking the fruit first, is that the fruit becomes very soft and swells. One of these is a rich moist chocolate/orange cake which I made six weeks before Christmas and it worked very well. Please help, going to buy ingredients tomorrow!! Silver Spoon do a half sugar, which allows you to use half as much, but still get the same sweetness, but the same problems arise when using it in fruit cakes. Hi I am making my wedding cake and would appreciate some help. Try to keep things as warm as possible and not shock the cake at all. I use three double spread pages of newspaper and the fold these lengthwise into three before wrapping around cake tin. Any ideas to get the cake to cook ok would be very much appreciated. In other words it will probably be fine, but it all depends when the wedding is. Could I wrap a few sheets of foil over the greaseproof paper for the large one as I dont have a tin or does it need to breath? I always use a wood or bamboo skewer – its surface has texture so uncooked mix will grab onto it, wheras properly cooked mix will not. Your email address will not be published. This vanilla cake recipe makes 1 (25cm) round cake. Please see items 9 and 10 on the following link. It was absolutely fantastic. The question is: Will the fruit cake recipe above work as a Simnel cake (allowing for the relevant Simnel spices?) When would be the best time to bake the cakes, add brandy, marzipan and then royal icing? @ Pat. There are no precise cooking times as these vary depending of the temperature of the ingredients the size of the eggs etc. The mixture should be a stiff dropping consistency. Thank you sheila. If the caje has not sunk since you took it out of the oven, then all is well. base. Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used. how long do I bake it for and at which temperature as I am slightly confused as of how long to bake it for. Thank you in advance. if you are using Royal Icing you will need to allow an extra day before I would not be without my cake tester now. Hi, Hi I am making a round fruit cake for the bottom tier of my daughter’s Wedding cake. As long as the total weight of dried fruit is the same you can use any combination you wish. For example 100g Raisins would become 129g (100 + 29% = 129g). Line deep cake tins with a double layer of greaseproof paper. I also want to add achocol? Hi i ve made the 8″ 10″ 12″ and 14″ inch round cakes from this recipe. @Angela. However many people do not like this rich flavour and using light brown sugar will make it more mellow. Also when you have tested it the last time, leave it in the oven for a couple more minutes (turn oven off) so that cold air does not enter the hole you have just made. @ Julian You can start baking these cakes as soon as you want. Therefore if you are using your usual recipe for a 12″ round by 5″ deep cake tin, you will need to increase your recipe by 275%. Want to rebake it need advice on avoiding this again, have soaked the fruits in way too much brandy which i have realised just now and the cake is needed in 2 days 🙁 your advice would be greatlyappreciated. marzipan on the 8″ tin (8 x 8 x 2 = 128 cubic inches) for a 2″ deep tin, 8″ tin (8 x 8 x 7 = 448 cubic inches) for a 7″ deep tin. You will need to do this with each tin. Hi A 5″ deep cake is very deep, and would require very careful monitoring of the oven temperature to ensure it did not burn before it was cooked. Hello, I am making my own wedding cake, I am planning on doing a 12inch square fruit cake for the bottom tier. @Dawn. However I would like it to be nearer 4inches in depth so would I be right in thinking i need to use the 13 inch round recipe amounts? 3. I would like to know how often should I feed it? Si if anyone has any suggestions on this I’d be ratefyl. You can then decorate it. @Amy. I followed the cooking times stated for a gas oven 11/2 hours gas mark 3 then turn down to gas mark 1, this is for the larger cakes. However, if you do not have large enough containers, you can double wrap in greaseproof paper and then wrap again in two strong plastic bags. Wrapping in tin foil will be fine, you could also seal in a clean carrier bag. The cakes turned out brilliantly so I cannot thank you enough. I was asked to make two, because of the size I followed this recipe, it was for my daughters wedding cake. For example for the 12″ use the 14″ recipe. 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