how do I scale up the fruit cake recipe to a 12 inch square
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
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