I need recipes for 12 inch, 9 inch & 6 inch square wedding cakes!

Hello Wuffy,

Thank you for your question.  We are unable to trace any previous questions you mention - just this one you have posted to us today.  We would be very grateful if you could let us know when you think you have previously posted questions on 'Ask Lindsey' in order that we can investigate further to check we do not have any gremlins in our system!  

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.

As a 6 inch square is a quarter of a 12 inch square you will need a 3 egg recipe and for the 9 inch I would make a 6 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)

For the 12 inch I would check the cake at 5 ½ hours then every 15 – 30 minutes after that depending on how it’s looking.

For the 9 inch cake I suggest you check it at 4 hours and for the 6 inch check it after 2 hours.

I have not made any of these sizes of square, rich fruitcakes under test conditions. But we have made these recommendations many times and not received any negative feedback.

Best wishes

Lindsey