Rich Fruit Cake Recipes for Various Sized Tins

This Rich Fruit Cake recipe can be used for Christmas, Birthday and even Wedding Cakes.  If you do not have enough of one type of fruit, you can always make it up with another.  Just remember to ensure that the total quantity of fruit matches that of the recipe.

Choose the table you are most happy with – metric or imperial.

Fruit Cake Recipes

(Metric)

Size of Cake in cm

Round  15

Square 12.5

Round 17.5

Square 15

Round 20

Square 17.5

Round 22.5

Square 20

Round 25

Square 22.5

Round 27.5

Square 25

Round 30

Square 27.5

Round 32.5

Square 30

Currants 150g 200g 275g 375g 500g 550g 700g 800g
Sultanas 75g 100g 175g 200g 250g 350g 375g 400g
Raisins 40g 50g 75g 100g 125g 150g 175g 225g
Glace Cherries (halved) 40g 50g 75g 100g 125g 150g 175g 225g
Mixed Peel 40g 50g 75g 100g 125g 150g 175g 225g
Flaked Almonds 40g 50g 75g 100g 125g 150g 175g 225g
Lemon Rind (grated – teaspoon) 1 1 1.5 2 2.5 3 3.5 4
Plain Flour 90g 125g 200g 250g 300g 400g 450g 500g
Mixed Spice (teaspoon) 0.75 1 1.5 1.75 2 3 3.5 4
Ground Almonds 25g 25g 50g 50g 75g 75g 100g 100g
Butter (softened) 75g 100g 175g 225g 275g 325g 400g 450g
Soft Brown Sugar 75g 100g 175g 225g 275g 325g 400g 450g
Black Treacle (desert spoon) 0.5 1 1 1.5 2 2 3 4
Eggs 2 3 4 5 7 8 10 12

Fruit Cake Recipes

(Imperial)

Size of Cake in inches

Round 6

Square5

Round 7

Square 6

Round 8

Square 7

Round 9

Square 8

Round 10

Square 9

Round 11

Square 10

Round 12

Square 11

Round 13

Square 12

Currants 5 oz 7 oz 10 oz 13 oz 1 lb 1 lb 2 oz 1 lb 7 oz 1 lb 12 oz
Sultanas 3 oz 4 oz 6 oz 7 oz 9 oz 12 oz 14 oz 1 lb
Raisins 1.5 oz 2 oz 3 oz 3.5 oz 4.5 oz 6 oz 7 oz 8 oz
Glace Cherries (halved) 1.5 oz 2 oz 3 oz 3.5 oz 4.5 oz 6 oz 7 oz 8 oz
Mixed Peel 1.5 oz 2 oz 3 oz 3.5 oz 4.5 oz 6 oz 7 oz 8 oz
Flaked Almonds 1.5 oz 2 oz 3 oz 3.5 oz 4.5 oz 6 oz 7 oz 8 oz
Lemon Rind (grated – teaspoon) 1 1 1.5 2 2.5 3 3.5 4
Plain Flour 3.5 oz 5 oz 7 oz 9 oz 11 oz 14 oz 1 lb 1 lb 4 oz
Mixed Spice (teaspoon) 0.75 1 1.5 1.75 2 3 3.5 4
Ground Almonds 1 oz 1 oz 2 oz 2 oz 2.5 oz 3 oz 3.5 oz 4 oz
Butter (softened) 3 oz 4 oz 6 oz 8 oz 9 oz 12 oz 14 oz 1 lb
Soft Brown Sugar 3 oz 4 oz 6 oz 8 oz 9 oz 12 oz 14 oz 1 lb
Black Treacle (desert spoon) 0.5 1 1 1.5 2 2 3 4
Eggs 2 3 4 5 7 8 10 12

Method

Grease and line the cake tin

Set oven to 160 deg C,325 deg F, Gas Mark 3

Cream butter, sugar, treacle and ground almonds together until light and creamy.

Add the egs one at a time, beating well.

Stir in the grated lemon rind.

Weigh the flour and stir in the mixed spice.

Weigh the fruit and nuts and mix into the spiced flour.

Add the flour and fruit mix to the mixture, folding in carefuly until well mixed.  If mixutre is very stiff, add a little milk.  The mixture should be of a dropping consistency (not sloppy).

Put mixture into cake tin and level top.

Cook for about one hour (for small cakes up to 8 inches (20 cm) and one and a half hours for the larger cakes at 160 deg C, 325 deg F, Gas Mark 3 then reduce to 150 deg C, 300 deg F, Gas Mark 2 until a skewar comes out clean.

Reduce the cooking temperature if the cake starts to rise.

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Posted by: Sheila | 12-12-2009 | 11:12 PM
Posted in: Fruit Cake Recipes

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