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