What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 rich fruit cake recipes for various sized tins that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Rich Fruit Cake Recipes For Various Sized Tins
Rich Fruit Christmas Cake
Rich fruit cake
Rich fruit cake
Mary Berry’s rich fruit Christmas cake
Super moist fruit cake recipe
Miniature Golden Fruitcakes
Mini Christmas cakes
Calcutta Christmas Fruitcake
Baby fruit cakes
Baked Bean Tin Mini Christmas Cakes
Fruit Cake Recipe & Video
Traditional Irish Christmas Cake
Miniature Christmas Fruitcakes
Traditional Irish Christmas Cake
Low FODMAP Fruitcake
How deep should a Christmas cake tin be?
However you do need a fairly deep tin for all sizes of Christmas cake. A regular sandwich tin (cake pan) will not be deep enough – you ideally need a loose-bottomed cake tin or springform pan which is around 8cm/3 1/2 inches deep.
How long does a 4 inch fruit cake take to cook?
I can tell you in my fan assisted oven I bake a 4″ deep fruit cake for approx 1 hr 20mins at a starting temperature of 130c for the first half an hour reducing to 120 for the remaining time. Hope this helps.
How many people will a 10 inch fruit cake feed?
Portion Calculator
| Size in Inches | Round Fruit | Square Sponge |
|---|---|---|
| 8″ | 47 | 32 |
| 9″ | 62 | 40 |
| 10″ | 72 | 50 |
| 11″ | 90 | 60 |
How do you keep fruit from falling to the bottom of a cake?
Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to ‘stick’ to the cake mixture better, stopping them from sinking.
What is the most common cake tin size?
The most common sizes of tin are 20cm/8 inches and 23cm/9 inches, though you can get smaller and larger sizes and an 18cm/7 inch tin is not uncommon.
Why does my fruit cake crumble when I cut it?
Why is my fruitcake crumbly? Measure the ingredients properly, so there a good balance of fruit to the cake batter. Too much fruit means there is not enough batter to hold it all together. Alternatively, too much sugar in a cake batter to crumble when you cut.
How do you know when a rich fruit cake is cooked?
What temperature should a fruit cake be when cooked?
Bake fruitcakes slowly, at a low temperature — between 275 to 325 degrees F (135 to 165 degrees C). The cakes are dense with fruit that will release liquid during baking. Test for doneness by poking a skewer or a toothpick near the cake’s center. It should come out clean.
How do you line a fruit cake tin?
What size cake will feed 60?
to 60 people with each slice about 1 3⁄4 inches across the back. 1 3⁄4 inches is just about the width of a table spoon. 16 inch cakes can be sensibly served to 100 people with each slice measuring about 1 inch across the back. A standard fork is about one inch wide.
What size cake will feed 50?
If you are planning on making or buying a layered cake, you should realize that a single 12-inch cake will yield approximately 25 servings, while it will usually take about three 10-inch cakes for 50 people to each have a slice.
What size cake do I need to feed 30?
Cake sizes and recommended servings
| SIZE | Servings |
|---|---|
| 8″ | 8 – 12 |
| 9″ | 14 – 18 |
| 10″ | 18 – 24 |
| 12″ | 22 – 30 |
Why does the fruit sink in my fruit cake?
Why does fruit sink to the bottom of the cake? A: Cake mixture too slack, fruit too large and/or syrupy e.g glace cherries (see next question).
How do you add fresh fruit to a cake mix?
Berries or Preserves
Adding fruit to a cake makes it seem more elegant, and there are many ways to incorporate it into a box cake mix. One way is to add a few spoonfuls of fruit preserves into the batter and swirl it around before baking. Chocolate cake will quickly turn into chocolate-raspberry cake.
What are the faults in cake making?
Cake Faults And Remedies
| DEFECT | CAUSE |
|---|---|
| Cakes sag in the centre Poor symmetry | Excessive sugar in the cake Insufficient structure building materials Too much leavening Cold oven Cakes underbaked |
| Undersized Cakes | Unbalanced cake recipe Oven too hot Oven too cold Improper mixing Cake tins too large for the batter size |