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.
If you are looking for a recipe for a larger cake please see 14″ Fruit Cake Recipes.
Fruit Cake Recipes
(Metric)
| Size of Cake in cm | Round 15Square 12.5 | Round 17.5Square 15 | Round 20Square 17.5 | Round 22.5Square 20 | Round 25Square 22.5 | Round 27.5Square 25 | Round 30Square 27.5 | Round 32.5Square 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 6Square5 | Round 7Square 6 | Round 8Square 7 | Round 9Square 8 | Round 10Square 9 | Round 11Square 10 | Round 12Square 11 | Round 13Square 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
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.
I bake my cakes in an electric fan oven and therefore have converted my temperatures to the equivalent Gas Mark. One of the visitors to my site (Bernadette) has baked the 12″ and 10″ square cakes in a gas oven and contacted me to let me know her experience of cooking times. She advises that the 12″ would take approximately 5 hours in total and the 10″, 4 hours. She also lowered the temperature to Gas Mark 1. Many thanks Bernadette for your advice.
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Posted by: Sheila | 12-12-2009 | 11:12 PM
Posted in: Fruit Cake Recipes
this looks ok – i’ll give it a try
haven’t made the cake yet but this recipe looks pretty good, will let you know in two or three months.
Bernie
I have to make a 12″ square tier for a rich fruit wedding cake. I have never made anything above an 8″ square before (Christmas / Christening) so am quite nervous of tackling something so important and want to get it perfect. Have found it difficult to get 12″ receipies and your one looks very nice – could I modify my own favourite 8″ receipe to suit a 12″ square tin? and how could I do this.
At a quieter time, I will look forward to trying some of the other receipies in your portfolio as they look quite delicious.
Whilst it is possible to increase a recipe to make a larger cake it is not simply a matter of increasing each ingredient. Also there is a possibility that some recipes will not work in a larger format and not cook evenly or may even sink in the middle.
I have successfully made the 12” recipe on this site on numerous occasions and it is a really easy recipe to make. However if you wish to use your own, I would suggest that you compare your 8” recipe to mine. I assume that basically your recipe will be very similar with just a different combination of dried fruits, and possibly a different type of sugar and spices. As long as the total weight of dried fruit is the same you can use any combination you wish. Therefore I suggest you use my recipe for the weights and substitute your own favourite fruits, colour sugar etc.
When making such a large cake, be sure to wrap the outside of the tin with folded sheets of newspaper to prevent burning. Make sure the oven is not too hot and check the cake regularly, adjusting the temperature as necessary. You may also find it useful to buy a new washing up bowl to mix the cake in as I find it will not fit in any of my mixing bowls.
I am going to use this recipe to make a 12 inch wedding cake – my first time!! how long will the cake take when the oven temperature has been decreased ( a rough estimate will be helpfull) thankyou I will let you know the outcome
Hi, I am going to try your recipe for my daughters wedding cake. It looks super simple but I am a little worried about the time to cook the 12″ square size. 1- 2 hours does@nt seem very long as when I make my much smaller christmas cake it is in the oven for about 4 hours. Please can you give me some feed back as I don’t want to make a mess up of something so important. thanks a bundle in anticipation of some help.
@ bernadette
The one and a half hours relates to the 160 C temperature. After this reduce the temperature to 150 C until it is cooked ie a skewer comes out clean. It will take another hour to hour and a half. I usually find a 12″ will take about three hours to cook without drying it out.
@sharon
It will take approximately another one to one and a half hours at the reduced temperature. I usually allow three hours to bake a 12″ cake.
Hi, I am making a 14 inch fruit cake as the bottom tier for an 18th birthday party, but I cannot find a recipe for a 14inch square fruit cake anywhere!!! Please please could you help me as your recipe looks great, thanks, Gemma.
I have posted recipes for 14″ fruit cakes and will shortly along with the recipe and instructions for a 14″ chocolate sponge cake.
This looks the best recipe for a 12 inch cake. My son has asked me to do the bottom tier for his wedding next year. I have been baking Christmas cakes for years and get lovely comments on them,but they are only about 9 inch round. I am a bit nervous about baking such a large one, but looking at other recipes, this can be adapted to some extra ingredients that I will put in of my own. I will be baking my Christmas ones in the next week or so, and will try this one out when I buy the relevant cake tin.