10 & 12 inch rich fruit wedding cakes

Asked on 23 Jun 2018 by Skylark

Hi Lindsay, I’m making our daughter’s wedding cake, using Delia’s Rich Fruit cake. My difficulty is that I’m unable to find the quantities of ingredients for my size 10” and 12” tins. To make matters worse I’m dyslexic, so hopeless at calculations! Please can you possibly help me or perhaps point me in the right direction? Thank you hugely in hopeful anticipation! One very anxious mother!!

Lindsey, Food Editor replied

Hello,

These are not tested amounts but this is what I recommend for the rich fruitcake sizes you want to make.

For a 10 inch round tin I would do a 7 egg recipe. For the cooking time take a peek at 4 hours and then check it every 15 – 20 minutes from then on depending on how t looks but probably needs 5 hours.

For a 12 inch round tin I would do a10 egg recipe, For the cooking time take a peek at 5 hours and then check it every 15 – 20 minutes from then on depending on how it looks but probably needs about 6 hours.

Make sure each cake has plenty of protection around the outside and the top is covered with a double layer of parchment (not touching the cake mix).

This recipe is baked on a lower shelf using gas or conventional heat (140 degrees) but if you use a fan oven you can use any shelf but reduce the temperature to 120 – 125C. (I.e. if your oven is vey fast I would choose 120C).

Doing a bit of rounding up and down these are the amounts I would use...

10 inch….

800g - Currants

300g - Sultanas

300g - Raisins

90g - Glace cherries

90g - Mixed peel

100ml - Brandy

400g - Plain flour

¾ teaspoon - Salt

½ teaspoon - Nutmeg

1 teaspoon - Mixed spice