Increasing a recipe
Asked on 30 Apr 2021 by Valerie Dixon
I recently asked for weights/measure to make a 9 inch or 10 inch CREOLE Christmas Cake recipe - you replyed by saying make the cake with a 6 egg or 8 egg to make these two sizes - sorry this is no use to me at all.
I need the whole list of ingredients to be upsized, i.e.rum,brandy,port, cherry brandy, etc raisins, currents glace cherries, candied peel, chopped nuts , s.r. flour, demerara sugar, butter, eggs.
The whole of the original recipe.
Thank you in advance. Valerie Dixon.
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Posted on 14 Feb 2022 by Delia Online Team
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Dear Valerie,
I appreciate how helpful it would be if I do all of those calculations for you, but for you and anyone of our thousands of members that might read this, I’m going to explain how easy it is to calculate the quantities for yourself.
It is very simple to work it out either using a calculator or just old-fashioned mental arithmetic with a pencil and paper.
It’s helpful to remember that Della uses an old-fashioned tablespoon which measures 20ml. For a dessertspoon it’s 10ml and a teaspoon it’s 5ml.
For the Creole Cake, the recipe is made with 5 large eggs, so all you need to calculate the quantities needed to make a 6 egg mixture is for each listed ingredient divided it by 5 and then multiply by 6.
E.g. For the 6 egg mixture
3 tablespoons rum = 60ml
60 ÷ 5 = 12
12 x 6 = 72ml
So, for this recipe, wherever it says 3 tablespoons of liquid you’ll need 72ml
For the raisins in this recipe
450g ÷ 5 = 90
90 x 6 = 540g
For an 8 egg mixture, simply divide the ingredient by 5 and then multiply by 8.
Sometimes it’s sensible to round a quantity slightly up of down, and obviously when it something small like ½ teaspoon salt you’re just going to need a little more.
Best wishes
Lindsey