10 inch and 12 inch Rich Fruit Cake

Asked on 9 Mar 2022 by G Fox

Hi Lindsey, I will be baking 10” & 12” Rich Fruit cake, the scaling up table does not cover these sizes, can you tell me how I calculate the cake recipe for the sizes I require? Many thanks.

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 very 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