10 inch and 12 inch Rich Fruit Cake

Hello,

These are not tested amounts, but this is what I recommend for the rich fruitcake sizes you want to make.

For a 10 inch round tin I would do a 7 egg recipe. For the cooking time take a peek at 4 hours and then check it every 15 – 20 minutes from then on depending on how t looks but probably needs 5 hours.

For a 12 inch round tin I would do a10 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 each 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 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 very fast I would choose 120C).

Doing a bit of rounding up and down these are the amounts I would use...

10 inch….

800g - Currants

300g - Sultanas

300g - Raisins

90g - Glace cherries

90g - Mixed peel

100ml - Brandy

400g - Plain flour

¾ teaspoon - Salt

½ teaspoon - Nutmeg

1 teaspoon - Mixed spice

90g - Almonds

400g - Soft brown sugar

1 ½ dessertspoons - Back treacle

400g - Butter

7 - Eggs

Grated zest of 2 medium lemons

Grated zest of 2 medium oranges

12 inch…..

1125g - Currants

450g - Sultanas

450g - Raisins

125g - Glace cherries

125g - Mixed peel

150ml - Brandy

550g - Plain flour

1 ¼ teaspoons - Salt

¾ teaspoon - Nutmeg

1 ½ Teaspoons - Mixed spice

125g - Almonds

550g - Soft brown sugar

2 ½ dessertspoons - Back treacle

550g -  Butter

10 - Eggs

Grated zest of 2 large lemons

Grated zest of 2 large oranges

Best wishes

Lindsey