Celebration Fruit Cakes

Tin sizes:

A square tin holds more mixture than a round tin. For each tier, the smaller tin size gives a deeper cake.

Recipe Quantities

	Recipe Quantity	Baking time slow oven
*Top Tier* 15-18 cm (6-7 inch) tin	Half quantity of recipe	3-4 hours
*Second Tier* 20-23 cm (8-9 inch) tin	Exact quantity	4 hours
*Third Tier* 25-28 cm (10-11 inch) tin	1½ times the quantity	5-6 hours

Protecting your cake and baking times:

Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150ºC, 300ºF, Gas Mark 2. Always check your cake after 3 hours then every half an hour until cooked.

Brandy or Rum:

Add a small quantity to the cake when mixing and pour remainder over the cake whilst still warm. Alternatively, to soften the crust and sweeten any burnt fruit, boil together for half a minute 1 x 15 ml spoon (1 tbsp) water and 1 x 15 ml spoon (1 tbsp) sugar, remove from heat, add 1 x 15 ml spoon (1 tbsp) spirit. Brush over whole of cake. If the cake is over-baked, double or treble these quantities of syrup.

Storing and Decorating:

Wrap in greaseproof paper then foil and place upside down in an airtight container. Keep for 4 weeks before using.

Rich Almond Paste: Use underneath Royal and Fondant Icing to give a smooth surface and prevent the cake discolouring the icing. Apply 1 week before decorating with Royal Icing if time permits.

Royal Icing: The traditional finish for celebration cakes. For a softer icing and easier cutting, add 1 x 5 ml spoon (1 tsp) glycerine per 450 g (1 lb) icing sugar.

Quantities of Almond Paste and Royal Icing: Use this guide and the basic recipes for Almond Paste/Royal Icing to determine the correct quantities for your cake.

Quantities of Almond Paste/Royal Icing

Cake Size	Recipe Quantity
15-18 cm (6-7 inch) tin	Half quantity of recipe
20-23 cm (8-9 inch) tin	Exact quantity
25-28 cm (10-11 inch) tin	1½ times the quantity

Applying Rich Almond Paste:

1	Level top of cake if necessary, by trimming with a knife, or adding pieces of Almond Paste.
2	Brush cake over with the egg white or sieved/thinned apricot jam.
3	Cut off one-third of Almond Paste. Dredge worktop with icing sugar and roll out remaining two-thirds of paste into a strip the depth of, and long enough to go round, the cake.
4	Press Almond Paste on to sides of cake.
5	Roll out remainder of paste into a circle, press on top of cake.
6	Smooth, all joins with a knife or rolling pin, to give a level top with a sharp edge to all sides.
7	Cover the greaseproof paper and leave to dry for about a week before decorating (if time permits).

Icing a Cake with Royal Icing:

1	Stand cake on icing table, a cake tin or inverted dinner plate.
2	Using a palette knife or broad bladed knife, cover the entire cake with an even thickness of icing.
3	For a rough surface effect, pull the icing up into peaks with the flat of the knife. Add decorations before the icing sets.
4	For a smooth finish, level top and sides with a knife. If icing sticks to knife, dip into very hot water then shake to remove surplus moisture.
5	Allow icing to harden, then secure cake to cake board with a little icing.
6	Add piped decorations, using tinted icing for added effect.