12 inch square, rich fruit cake

Hello,

I suggest a 12 egg quantity for your 12 inch square tin. I.e. based on Delia’s chart, add the quantities of the 8 egg to the 4 egg recipe.

Then give it extra layers of protection around the outside and make sure 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 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)

I would check the cake at 5 ½ hours then every 15 – 30 minutes after that depending on how it’s looking.

I have not have a tested this 12 egg, 12 inch square but I have recommended it so many times I think it must work or I would have heard otherwise

Best wishes

Lindsey