14″ Fruit Cake (Imperial Weights)

Recipes for 14” Fruit Cakes

I have received many requests for recipes for 14 inch cakes, so have calculated the following recipes for both round and square tins.

When making such large cakes it is important to double line the inside of the tin and also to wrap the outside with newspaper. Take two double pages and fold in three lengthways. Repeat this until you have enough strips to go round the cake tin. Hold in place with string.  In my experience, this recipe produces a cake 2.5 – 3 inches deep.

It is also important to check that these large tins will actually fit in your oven and have space all round once the door is closed. Some of the slim-line ovens will not take this size.

Finally increase the cooking time. Cook for about two hours at 160°C then lower the temperature to 150°C until the cake is cooked. The cooking time may be around 4 hours in total depending on your oven.

Ingredients

14 inch Round Cake Tin

14 inch Square Cake Tin

Currants

2lb 3oz

2lb 9oz

Sultanas

1lb 2oz

1lb 5oz

Raisins

8oz

11oz

GlaceCherries – Halved

8oz

11oz

Mixed Peel

8oz

11oz

Flaked Almonds

8oz

11oz

Grated Lemon Rind – 5 ml spoons

5

6

Brandy – 15ml spoons (optional – can use milk instead)

7

8

Plain Flour

1lb 6oz

1lb 9oz

Mixed Spice – 5ml spoons

5

6

Ground Almonds

5oz

5oz

Soft Brown Sugar

1lb 3oz

1lb 6oz

Butter

1lb 3oz

1lb 6oz

Black Treacle – 15 ml spoons

4

6

Eggs

14

17

Comments

  1. Hi, how to make this cake. Firstly sift the flour and mixed spice together in a large bowl. Beat the eggs in another bowl and weigh all the fruits and nuts and add to the flour, stirring to coat the fruits in flour. Next cream the butter, sugar and black treacle until it is light and creamy. Add the ground almonds and lemon rind and mix well. Next add the eggs a little at a time, mixing well in between. Finally gently add the flour and fruit mix a little at a time, until the fruit is evenly mixed in. Add the brandy or milk to make a dropping consistency. The mixture should drop off the spoon not pour. Spoon the mixture into your prepared tin and bake.

  2. @Sandra. The recommended portion is a 1″ x 1″ square. The caterers at receptions are well practised in cutting cakes and getting small pieces. A 12″ round should give you 106 pieces and I think your idea of taking a sponge cake to the reception is a good one. I always have my fruit wedding cakes finished at least a week beforehand ready for viweing and transportation and have often taken a plain iced sponge along on the day.

  3. Hi – I’m making my second wedding cake shortly, but my first fruit-based one, and will use your recipe. I’ve spent a long time reading the various comments on your site and am armed with tips. What I am struggling with is how to work out the number of portions that will be achieved from my finished cake… The calculators vary widely and my bride needs to know how many it will feed!!! I’m doing a 12inch & 10inch round (and was planning to use the recipe for a 14inch cake for the larger tier); the next two tiers will be dummies because they only have up to 180guests – not all of whom will want cake; and they need to collect the cake just over a week before the wedding and transport it to London. I’ve suggested they could have a sponge cutting cake if need be to make up extra portions (which I can take along to the reception the following week).

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