Making a 13 inch square rich fruit cake

Hello Jules,

I suggest, but have not tested, a 14 egg quantity for your 13 inch square tin.

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).

If you are using a fan oven, we advise that you should reduce the given temperature by 20 degrees. 

However as the classic Christmas cake is bake on a lower shelf I would reduce it to 115 degrees.

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

Best wishes

Lindsey