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Quantity guide for various different sizes of rich fruit cake

 

For : 15cm (6 inch) Round or 12cm (5 inch) Square Cake

Ingredients
40g (1.oz) glacé cherries
200g (7oz) currants
150g (5oz) raisins
175g (6oz) sultanas
40g (1.oz) chopped candied peel
30ml (2 tbsp) brandy
150g (5oz) butter, softened
150g (5oz) light brown muscovado sugar
2 large eggs, lightly beaten
175g (6oz) plain flour
2.5ml (½ tsp) ground mixed spice
1.25ml (½ tsp) ground cinnamon
1.25ml (. tsp) ground nutmeg
finely grated rind ½ lemon
40g (1½oz) whole blanched almonds, roughly chopped
30ml (2 tbsp) barley wine, milk or orange juice

Baking Time:
150°C/300°F/Gas 2 – 1½ hours then 140°C/275°F/ Gas 1 – 1-1½ hours

For : 18cm (7 inch) Round or 15cm (6 inch) Square Cake
Ingredients
65g (2.oz) glacé cherries
225g (8oz) currants
200g (7oz) raisins
225g (8oz) sultanas
65g (2½oz) chopped candied peel
30ml (2 tbsp) brandy
175g (6oz) butter, softened
175g (6oz) light brown muscovado sugar
3 eggs, lightly beaten
225g (8oz) plain flour
2.5ml (½ tsp) ground mixed spice
2.5ml (½ tsp) ground cinnamon
1.25ml (½ tsp) ground nutmeg
finely grated rind ½lemon
50g (2oz) whole blanched almonds, roughly chopped
45-60ml (3-4 tbsp) barley wine, milk or orange juice

Baking Time:
150°C/300°F/Gas 2 – 2 hours then
140°C/275°F/ Gas 1 – 1-1½ hours

For : 25cm (10 inch) Round or 23cm (9 inch) Square Cake
Ingredients
200g (7oz) glacé cherries
625g (1lb 6oz) currants
500g (1lb 2oz) raisins
625g (1lb 6oz) sultanas
200g (7oz) chopped candied peel
60ml (4 tbsp) brandy
500g (1lb 2oz) butter, softened
500g (1lb 2oz) light brown muscovado sugar
9 eggs, lightly beaten
600g (1lb 5oz) plain flour
10ml (2 tsp) ground mixed spice
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground nutmeg
finely grated rind 1½lemons
175g (6oz) whole blanched almonds, roughly chopped
90ml (3fl oz) barley wine, milk or orange juice

Baking Time:
150°C/300°F/Gas 2 – 2½ hours then 140°C/275°F/ Gas 1 – 1½ hours

For : 30cm (12 inch) Round or 28cm (11 inch) Square Cake
Ingredients
275g (10oz) glacé cherries
1.0kg (2lb 4oz) currants
750g (1lb 11oz) raisins
1.0kg (2lb 4oz) sultanas
275g (10oz) chopped candied peel
90ml (6 tbsp) brandy
750g (1lb 11oz) butter, softened
750g (1lb 11oz) light brown muscovado sugar
14 eggs, lightly beaten
850g (1lb 14oz) plain flour
12.5ml (2. tsp) ground mixed spice
7.5ml (1½ tsp) ground cinnamon
7.5ml (1½ tsp) ground nutmeg
finely grated rind 2 lemons
275g (10oz) whole blanched almonds, roughly chopped
120ml (4fl oz) barley wine, milk or orange juice

Baking Time:
150°C/300°F/Gas 2 – 4 hours then 140°C/275°F/ Gas 1 – 2-2½ hours

 

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