Light Glacé Fruit cake recipe

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Light Glacé Fruit cake recipe

Hi I am making a wedding cake and want to use the Light Glac&"233; fruit cake recipe as the middle tier so need to scale up the recipe for a 9" round tin. Any ideas on how to work this out and how long to cook? Many thanks

Lindsey, Food Editor

For somersetbee

Hello somersetbee,

I haven’t tried this but if I needed to do the same I would do the following.

140g walnuts
140g glace pineapple
140g ready-to-eat dried apricots
220g glace cherries
275g sultanas
140g candied peel
65g angelica
65g crystallised ginger
275g plain flour, sifted
275g golden caster sugar
65g ground almonds
¼ teaspoon salt
275g spreadable butter
5 large eggs
4 tablespoons brandy
zests of 1large orange and 1 large lemon
5 teaspoons lemon juice

Cooking wise I would do the same temperature 170 then cover it as the recipe says after one and a quarter hours then turn it down to 150 and check it after 2 hours to see if the Centre is springy and if not try again after a further 15 minutes.

Best wishes




Hi Lindsey

That's really helpful, many thanks. I shall follow your instructions and let you know how it goes. It's always proved a popular recipe with my family and so I thought would be good for the middle tier of my son's wedding cake.

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