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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?
Hello, I ask a couple of days ago about the low yield I got from the smoky tomato chutney recipe. Maybe if the tomato's I used were particularly juicy then the raw weight for the recipe is okay but the juice is cooked off as I cook to achieve the test result. Just a thought!
Like Sarah Kirrage, I would like to know the quantities for making a 10inch round rich fruit cake for my daughter's wedding. I can see you recommend 6/7 eggs and cooking time of 4 hours, but I cannot see the list of ingredients. Delia's Complete Cooking Course gives details for an 11 inch round but not 10. I hope you can help me.