rich fruit cake

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Eluned

rich fruit cake

I have cooked this cake many times and often for wedding cakes giving it instead of an actual wedding present. (Saves the couple a lot of money!)
It has become so popular in my church that I hvae been asked to do one for a 50th wedding anniversary party. However, if I double the ingredients and cook it in a 12" tine, for how long should I cook it? I have done one which was 75% extra ingredients and it was a bit hit and miss on the cooking time.

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Welshcookie

Rich fruit cake

The answer is on this site. If you look in Baking in Members recipes you will find it.

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Eluned

Help

Thank you, but I can't find it. It's just so big I need to get the timing correct.

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Welshcookie

Rich fruit cake.

Scaling of cake ingredients is on page 4 of members recipes, Baking. I always, truth to tell, use Mary Berry's cake book for big cakes because she gives cooking times, but if you explore the net there are several sites which give everything you need, including quantities for marzipan and icing. I have mentioned Mary Berry, but it really isn't fair to give links because there is so much on this site if you explore.

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Yummy

Rich Fruit Cake - Eluned

I use the Silverwood "multisize" Square tin and it indicates on there that cooking time should be 5hrs. However, Delia's Rich Fruit cake (which is the recipe I always use) states 5 1/2 hrs for a 28cm (11ins) square or round. I still have the scaled up her 11ins recipe to a 12ins for the base of my sons 3 tier wedding cake and cooked for 5 3/4 hrs and it was perfect. If you would like the scaling of ingredients please just email (on my profile) and I will send them to you.

Yummy

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Yummy

Rich Fruit Cake -

" still have the scaled up her 11ins recipe to a 12ins for the base of my sons 3 tier wedding cake and cooked for 5 3/4 hrs and it was perfect"

sorry that didn't seem to make sense !! should read

I still have the scaled up recipe to 12 ins which I made for the base my sons 3 tier wedding cake.
yummy

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Yummy

Rich Fruit cake Conversions

Hi again, I found this fruit cake conversion, which is very interesting from the Alan Silverwood site.

Lots of very good info on this site

Yummy

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Yummy

Rich Fruit cake conversions..

sorry don't know what is up with me this morning :0(

http://www.alansilverwood.co.uk/id42.html

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Eluned

rich fruit cake

Thank you for replying again. I have now found the scaling up page. I hvae a very old Cake recipe book - one of Delia's first and that's the one I turn to, & which has all that info in it. Her fruit cake recipes in other books is the same as that one in the old book.

However, I used the 11" recipe and added another 75% of everything to it and put it in a 12" round tin. It's trying to work out how much longer cooking time is need. It might, of course, be hit and miss!
For the next one I know it needs more than the hours receommended for the 11"
one. I cooked it for an extra 1.5hrs and thought it was cooked (using a cake needle to test it), but it was too moist really in the middle. Tasted marvellous and nobody minded the moistness, but I don't want to risk making anybody ill! I might just google it, or write direct to Delia.

Thank you everybody for trying to help. This is such a wonderful site!

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Rita

fruit cake baking time.

When I have to bake such a large cake, I wrap it in wet newspapers and put it on top of newspapers. This protects the sides and bottom.

Then I cook it on a very low oven, mainly 110 - 120 deg C. It takes about 8 hours and sometimes even longer. I am more comfortable with this slow cooking as it has less of a chance of burning. Also I end up with a nice flat top. It can be checked for doneness after about 6 hours.

I hate give timing for cooking because every oven is different. I have two ovens in the house and using the same size, same recipe, same temperature and same timing, but despite this one cake might be cooked in say 2 hours and the other onewill only be three quarters cooked. So you must use your judgement.

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Eluned

Thank you

This is very helpful, and 8 or so hours sounds more like it.

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yoga

12" fruit cake Delia

I would be obliged if you could send me your recipe/scale up of Delia rich fruit cake from 11" to 12" round tin.

Many thanks

Yoga

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Honey

Fruit Cake

Yoga, you could try clicking on Rita's name (in blue) above. That will take you to her profile where she does have some information about scaling fruit cakes that might help you.

I always cook my big fruit cakes the way Rita has said (in the bottom of my Aga and that's about 110 C) and as she says, you always get a beautiful flat top and I just keep putting a skewer in until I'm happy with it. I like the cake to be moist (and they always are done this way).

H x

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Frankie100

Rich Fruit Cake

I want to use Delia's rich fruit cake for a wedding cake I have to make. The bride wants a 14" and I have no idea how to scale it up. How much more ingredients to add to make it up to 14" in percentage. Can any one help

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Honey

Rich Fruit Cake

Might this help?

http://www.deliaonline.com/community/yourrecipes/baking/Scaling-cake-ingredients.html

H x

 
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