I am making a 14" square fruit cake for the bottom layer of my friends wedding cake. I am of course using Delia's rich fruit cake recipe as I have made it before and it's delicious! I can see from previous questions that I need to use a 16 egg recipe, so will double the 8" square recipe.
How deep a cake will this make?
How long should I cook it for?
Should I cook at a cooler temperature?
Additionally I have been looking into using flower nails in order to make it cook more evenly, is this necessary? I have previously wrapped the tin in newspaper to try and protect the edges what do you think is best please?
I eagerly await your expertise!!