Making a 10 inch round classic Christmas cake

Hello,

For a 10 inch round, based on the chart I recommend using a 7 egg recipe.

You could add the 2 egg and 5 egg quantities on this chart.

When cooking in a fan oven we recommend reducing the given oven temperature by 20 degrees but as this cake is baked on the lowest shelf using conventional heat I would reduce it by 25 degrees if you use a fan setting. 

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).

I would have a peek at 4 hours then every 15 – 30 minutes after that depending on how it’s looking.

Kind regards

Lindsey

Classic Christmas Cake