I need to scale up the recipe for the classic Christmas cake to fit a 10 inch round tin. Can you help?
Based on this chart, for a 10 inch round cake you are going to need a 6 or 7 egg recipe. I think either will work, but if it is for an important occasion, I would do a 7 egg cake and if necessary trim it down, rather than a 6 egg recipe where it could be a little shallow.
For the cooking time start checking from 4 hours. I assume you are using gas or conventional heat. (If you use a fan oven the temperature would need to be reduced by 20 degrees).
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