making a 12 inch round rich fruitcake
Asked on 16 Sep 2018 by SueB
I am making a 12 inch round wedding cake. I have looked at the scaling chart but this only goes to 11 inch - can you advise how I calculate the further increase in size please?
Also I have a fan oven so presume the earlier suggested 20 degree reduction still applies?
This is not tested but for a 12 inch round tin I would do a 10 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 the 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 original 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).