Contrary to popular opinion, many people do like fruit cake and it’s not just the older generation. Fruit cake is one of my favourite cakes, as it is my 14-year-old sons! The secret, I think, is to have a really good recipe – try the one in my ‘Contemporary Cake Decorating Bible’ book, it often converts people that say they don’t like fruit cake!
The mini cake tins
I’ve just had a go at baking some mini fruit cakes in the lovely 5cm (2in) multi mini cake tins we stock here at Lindy’s Cakes. Manufactured in the UK, these cake tins come in three sizes: 5cm (2in), 6cm (2.5in) and 7.5cm (in) however for my trial I used the smallest size.
The cakes all turned out really well, so I thought I’d share a few hints and tips to help you with your baking. Regards the amount of mixture that you will need, I actually made my 20cm (8in) fruit cake recipe but only used half. I suggest if you only wanted to create 2in x 16 mini cakes, you use a recipe for a 15cm (6in) cake.
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Lining the multi mini tins
To line the tins, I placed a sheet of baking paper over the base of the tin and then cut rectangular strips of paper for each ring and slotted them into place. I didn’t fold or cut the paper as I would a normal cake tin – far too fiddly!
Adding the cake mixture was a little messy but using a small spoon helped. I’ve found my children always love helping out at this stage!
Baking mini fruit cakes in the multi mini tins
I baked the mini cakes for an hour – 30 minutes at 150°C followed by 30 minutes at 120°C. Note: if you are using a fan oven you will need to reduce the temperature by 10 to 20 degrees.
Perfect! These baked mini fruit cakes are now in an airtight tin maturing and waiting to be decorated. I’ll let you see what I do with them anon.
Note: Wash your anodised aluminium multi mini tins by hand, do not place in a dishwasher!
Discover more about baking mini cakes
I originally wrote this blog in 2009 and since then I’ve baked many mini cakes, including a lot of mini fruit cakes. I’ve even dedicated a whole book to the subject of mini cakes. If you are taken by the concept of mini cakes, then why not add a copy of my ‘Mini Cakes Academy’ to your bookshelf! The book was a lot of fun to create and is jammed packed full of recipes and decorating ideas. Many of the designs can easily be used on larger cakes too.
I hope you feel inspired to bake and decorate
Sweet wishes
Lindy Smith
‘Bringing world-class sugarcraft into your kitchen’
Elizabeth Solaru says
I adore fruit cake too and it’s nice to know how to line the mini pans in order to bake them Lindy.
XXElizabeth
Sue Seymour says
Here’s a tip for filling the mini cake tins. I use a nylon piping bag (no tube needed) and pipe the mixture into the tins.
Lindy Smith says
Great tip – I’ll try it next time!
Leonie says
Lindy
I have made the mud cake as a 4 ” . I covered it with white chocolate paste mixed half with sugarpaste. It was delicious and not too sweet. Many thanks.
Leonie
Deborah says
Just signed on for the first time. I love fruit cake and cannot wait to try the mini cake tins, they look so moist lindy. And such a good idea to fill them using a piping bag thanks for the idea Sue.
Deborah.
Rachel Thorn says
Hi Lindy
I made a 7″ fruit cake using the cakes to inspire and desire book of yours. However when I cut it the outside area cuts fine but as I get to the middle section the cake crumbles into prieces. what am I doing worng?
Rachel
Lindy Smith says
Young fruit cake always tends to crumble so my guess is that you need to let your cake mature, traditionally this is 3 months.
I hope this answers your question
Lindy
Debbie Oliver says
I’ve just made a 6 inch fruit cake from your inspire and desire book and i must say i’m converted to fruit cake now! the house smells lovley lol, my only question is my cake didn’t rise to the full 3 in depth of the tin although i did wrap paper round the tin, is this normal for it to be only 2inches deep? if it is whould i be able to use the 7 inch recepie and put it the 6 inch tin?
Anna Melis says
voglio soltanto complimentarmi con Lindy Smith,bravissima!
Lindy's Cakes Team says
Hi Debbie
We’re all wondering why your 6 inch fruit cake was so shallow. Fruit cakes are not cakes that rise very much at all, you’ll get a slight doming and that is about it. This seems to suggest that you didn’t have enough mixture or the cake tin was bigger than you thought? We are delighted that you loved the recipe.
Hopefully this is just a one off blip and your cakes will be 3 inches high in future
Andy
Marion hutchinson says
Hi,
Last pm I baked a 8″sq fruit cake from your recipe in your “Celebrate with a cake” book as a practice run for a wedding cake for my daughters wedding (July).
I baked it in my Fan oven but although I followed the oven manual instructions re-converting the temperature to a fan oven, I think it must have been too low as it took nearly 2 hrs longer to cook than it should have. I cooked the cake at 130c for the 1st 1 3/4 hrs (the book gives 150c) and then lowered it to 100c( book temp is 120c) for the second half ,which should have been 3 1/4 hrs but turned out to almost 5hrs.
Have you any advice for converting conventional oven temperatures in your recipes to a Fan oven.?
It smells really lovely but I hope it is cooked fully. I am keeping it until Christmas before I sample.thanks Marion H.
Carolyn Mclaren says
The mini fruit cakes look great and I want to do some as Christmas presents and decorate them like your mini cakes in Cakes to Inspire and Desire. You say that you were leaving them to mature do you leave them to mature for the same amount of time as a normal christmas cake? I am worried that they might dry out if done too early as they are so small.
Lindy Smith says
Hi Carolyn
I have placed mine in an airtight container to prevent the cakes drying out, they are now 3 months old and beautifully moist.
I agree they make ideal Christmas presents
have fun
Lindy
Lindy Smith says
Hi Marion
All ovens bake cakes slightly differently, the trick is to get to know your oven. From what you tell me I would suggest that you either raise your temperature by say 10 degrees or accept that the cake will take longer to bake in your oven at the temperatures you used. My mother bakes in an aga and bakes her fruit cakes over night in the slow oven! On the other hand I use a fan oven and have found that it bakes well at the temperatures that are in my books i.e. I don’t need to reduce the temperature. This is not however true of all ovens. If you are really concerned about the exact temperature of your oven, then I suggest that you invest in an oven thermometer – you might well be suprised at the results!
Enjoy your Christmas cake
Lindy
shirley says
I have made really good Christmas cakes for many many years but for the last two years my cake has crumbled in the middle when cut even though it is moist. Can you help please before I bake this year’s. I know that I am a little late this year.
Amanda Taylor says
Hi Lindy
I am just about to make my first batch of mini fruit cakes- using your book Cakes to Inspire it says to make up a batter as you would for a 7″ cake- I have just left the fruit soaking in brandy but realise there will be far too much mixture- I see your blog says to try for a 6″ cake- wish I had read that earlier!! I love your books- I am looking forward to coming to your class in February! I am learning on my own at the moment-when I use a cutter my shapes have a feathered effect 9on the edges- I think I have solved it by using white veg fat- is that correct? Do you want to see a picture of my first (horrnedous) practice attempt on a dummy? LOL!!
Amanda Taylor says
Sorry Lindy I have another query!! I have made the first batch of mini fruit cakes- how much marzipan and sugarpaste do I need to get to cover them with please?
Jane Dolder says
Hello Shirley
We find the answer is to leave your cake to mature. This helps with the carving – the longer you store it the better it should be to cut. We recommend storing a fruit cake for 3 months, mind you I do love eating a freshly baked fruit cake even though it tends to fall appart!
Hope this helps.
Jane
Jane Dolder says
Hello Amanda
You don’t say how big your cakes are and how many! You could try starting with 1kg of each. Sorry I can’t be more helpful.
Jane
Lindy Smith says
Hello Amanda,
Hope the mini fruit cakes went well! The best way to use the cutters is to put the paste on top of the cutter and roll over the top with your rolling pin. Rub your finger around the edge of the cutter and push the paste out using a fine paintbrush – See our post on this. The white fat is used to rub onto the surface to stop the sugarpaste sticking to it.
Good Luck
jane says
my big christmas cake taste great but when cut it crumbles any ideas please
Lindy Smith says
Traditionally fruit cakes are left to mature, one reason for this is to allow the cakes to settle and ease carving. A fresh fruitcake in my experience often crumbles but leave it for a few months and it carves like a dream!!
Deborah Hughes says
Hi Lindy
I am about to atempt the red heart cake in your book “celebrate with a cake” I am making the madeira cake for the first time. could you tell me if i need to make two cakes when using madeira cake and sandwich together as I do with a sponge cakes.? not sure how deep the madeira cakes turn out as this is the first time I will have made them.
Many thanks
Deborah.
Lindy Smith says
Hi Deborah
You will only need one cake – good luck
marion hutchinson says
Hi Lindy, Just wanted to let you know that your fruit cake recipe (Celebrate with a cake )was delicious.In Oct I posted a thread re- the length of time it took to bake my fruit cake and asking some advice.I wasn’t able to say how well it turned out as I was keeping it for Christmas.
It was maturing for approx 2 1/2 months and the flavour is really lovely (not just my opinion) As some experienced in previous posts, it crumbled slightly but I put that down to not giving it enough time to mature. However it was lovely and moist despite me not adding additional brandy after cooking.
I need to do one for the beginning of July. Would it be too ssoon to bake it 4 months ahead of time or would I run the risk of it drying out? many thanks
Lindy Smith says
I would bake it now then wrap it up in greaseproof and put in an airtight container.
Happy Baking
Lindy
dianne odonoghue says
Hi Lindy,
I have just read your blog about mini fruit cakes and you say to follow the recipe in “my books” so I looked at your books, but which one should I buy for the basic recipes?
Thanks, Dianne.
Lindy Smith says
Either ‘Cakes to Inspire and Desire‘ or ‘Celebrate with a Cake‘
mel says
Hi Lindy,
I have a question about cake boards.
Someone once told me that you can’t put a fruit cake directly on a silver covered board because it will react. Is this true?
I have also been told the boards are not food grade and should be covered first.
I have been look for infomation on either of these topics, but haven’t found anything. What do you think?
Mel
P.s I have your wonky video and love it!!!
Jane Dolder says
Hello Mel,
You need to have a barrier between the fruit cake and the silver covering of the cake board. Place the cake on a layer of marzipan before placing on the board.
Jane
una says
hi there will a 8 inch furit cake be mature enought to cut without falling apart after one month?
Rebecca says
Hi Lindy
I’m going to make some fruit cakes from your cakes to inspire and desire book, and as I don’t want to use ground almonds (due to nut allergy) I was wondering if I need to replace them with – will the cake need extra flour and fat to replace the bulk and oil of the ground almonds? I would replace the whole almonds with extra fruit, but am not sure what to do about the ground ones.
Also, how often should I feed the cake with brandy?
Thank you
Rebecca
Lindys Team says
You should add extra flour to make up for the ground almonds that you are missing out.
As far as feeding the cake with brandy, this should be done soon after baking.
When the cake comes out of the oven, allow it to cool slightly and then add your alcohol. Adding this while the cake is still warm means that the flavour of the alcohol will be properly absorbed into the cake. Adding alcohol later on when the cake is cool can make the cake soggy without adding extra flavour.
Lindys Team says
We would recommend maturing fruit cake for a full 3 months to make cutting easier.
If however you only have one month to work with, you may find the middle of the cake falls apart slightly.
Allow for this by having an extra cake or a larger cake so that you are left with enough “easily sliceable” cake.
marion says
Could anyone advise me about using cake dowels for a stacked cake.I have purchased plastic ones but they are slightly rounded at both ends and I am worried that there is a risk they might slip because they are not flat at the ends.Should I cut them at both ends?? I would appreciate any comments as I have never used dowels before.
Lindys Team says
Lindy normally uses wooden dowels when stacking cakes for just this reason. However you can just cut them so they are flat if you wish!
Click here to see the dowels that Lindy uses and recommends
Gary Nugent says
Hi Lindy and Team,
Could you use ameretto instead of brandy in a fruit cake? I used ameretto in my Christmas puddings that I made last year and they tasted great.
Gary
Lindy Smith says
Yes, why not give it a try!
Fran O'Key says
Hi Lindy. Last year we made a fantastic Christmas cake in a 8″ round tin. This year, we’d like to make two smaller cakes with the same quantity. We’ve figured out from your website that we need a 6″ tin. Do we have to adjust the cooking temperature and/or time too? Last year we baked it for one hour at GM 2 then 3 and a half hours at GM 1. Thanks.
Emily says
Hi,
I’m having a bit of a nightmare. I’m making a friend’s wedding cakes for this Saturday and when I went to marzipan the 12 inch round fruit cake this afternoon (from ‘Cakes to Inspire and Desire’), I realised that it wasn’t at all cooked. When I took it out the oven, it felt firm and I did prick it with a cake tester a few times, which came out clean. The cake was also beginning to come away from the sides of the tin so I was sure it was cooked – but obviously not.
I’m going to have to bake another one tomorrow (I know that this means the cake will crumble when cut and that it won’t taste as good as the flavours won’t have had any time to mature but unfortunately I have no choice).
I assume that I simply didn’t give it enough time to cook but also want to check a few things – do you use medium or large eggs in the recipe? I also substituted the chopped almonds for the ground almonds, so put in 300g ground almonds – would this have made any difference?
I hope you can help!
THANKS,
Emily
Kiwi Rachel says
Hi Emily
Sorry to here you are having a tricky time with your cake. I have just spoken to Lindy about your queries. She always uses large eggs. If anything the ground almonds would have made your cake drier. Lindy thinks you have simply not cooked it long enough. She would recommend using a knife as your cake tester as it is a wider area to test. Good luck and we hope it turns out well for you. Do send us a picture of the finished cake!
Best wishes
KiwiRachel
julie says
hi could anyone tell me roughly on these little cakes how much sugarpaste needed to cover one?
thank you for any help here
the tins ive got are 6.5cm hope this helps
Emma Roberts says
Hi there
I have my first ever fruit cake in the oven as i type – i am decorating this as a birthday cake for my mum for Boxing day so hopefully it will be matured enough, but i will need to decorate it and deliver it at the beginning of November as she lives 250 miles away. Will the cake continue to mature and improve under the icing, and will it have settled sufficiently in 3 weeks to be safe to ice and decorate without risk of collapse? Fruit cake is a whole new medium for me and rather daunting! But it’s smelling great!! ( I used Lindy’s recipe from Inspire and Desire…yum!)
Thanks very much, Emma x
Jane says
Hello Fran,
A 6″ round fruit cake would need to be cooked at Gas 2 for 50 mins then turn the oven down to Gas 1/2 (half) for 1hr 40mins.
Hope this helps.
Jane
lucy says
I am also having a nightmare like Emily, I have made a 12 inch square for my friends silver wedding celebration party. I made one and it wasn’t cooked properly so made another and now it seems way to dry! Help please I only have 2 weeks to the event.
Jane says
Hello Julie,
We tend to use about 250g of paste. This is too much to cover the cake but it gives you a good amount to be able to roll out and place over the cake.
Jane
Lindys Team says
Hello Emma,
You should have no problem with your cake. The only thing you need to remember is to store the cake once covered in a cardboard box – do not put it in an airtight box or your sugarpaste may sweat and your cake will go soggy. Good luck!
Lindys Team says
Hello louharper98,
I am sorry that this reply may come a little too late!
If you cake it too dry you could try feeding the cake with some alcohol to moisten it.
Finding the ideal baking time for any cake recipe with your own oven can be a trial and error process.
Always jot down on the recipe how long the cake needs in your oven so that you remember for next time.
I do hope your cake turned out ok in the end.
Lise says
Im just about to bake my first ever fruit cake, from the cakes to inspire & desire, but I’m not sure if I need to alter the stated temperature for my fan assisted oven, or turn the fan off? I want to start now but cant find the answer!
joanne says
hi i have made some mini christmas cakes and they are yummy, do i have to marzipan then sugarpaste?
and i want to give them as presents in a cellophane bag will this make the cake sweat or will it be ok, how long will it keep in the cellophane bag giving them out on the 12th dec.
many thanks jo
Jane says
Hello Lise,
I always turn my fan oven down 10 degrees on all recipes. For a Madeira I turn it down 20 degrees, but this is through practice as I have found this works better for my oven. All ovens are different. It may be worth turning off the fan and just using it as a conventional oven this time, until you have practiced a few times!
Jane
Jane says
Hello Joanne,
You would need to cover the cakes twice, either in a layer of marzipan and then sugarpaste, or two layers of sugarpaste. They would sweat if you kept them in the cellophane bags. We have some individual cupcake boxes that would be suitable.
Jane
Ivy says
Hi Lindy,
Have just found your website and would love any knowledge on the Silverwood Mini Heart Tin Pan.
As a massive favour I’m making 80 wedding favours using these pans.
The dilemma I’m facing is to use either fruit cake or sponge. I presume sponge will only leave me a week to complete everything (the icing scares me!). Am I right saying you’ve used Madeira cake as your fruit cake recipe?
I only have approx 7 weeks until the wedding so if I made them within the next two weeks using Madeira, iced them 2 weeks before the wedding, and wrapped them up in greaseproof paper,cling film and stored them in an airtight container, I should be safe to say they won’t go off/dry?
I’m more experienced with sponge but do not want the panic of doing everything in a week! I’m just worried about how easily they will burn in the oven if I’m out only a few mins out. I have got the ready cut liners, are they too short for Madeira cake?
Sorry for so many questions but there is literally no advice for this type of pan on the net!
Ivy says
I’m so tired! I didn’t mean Madeira! Though I’ve just found Madeira lasts 2 weeks so this might be my saving grace! I thought all sponge cakes barely lasted a week!
So if I do Madeira (I’m so buying your book as everyone speaks so positively about it!!!!):
Make cakes 2 weeks before wedding, Bake 16, Ice 16 per day (can I put ribbon on at this point or will they soak up grease?). Wrap them up as you say, and then the day before, attach to cake board, plop ready made decoration on top and place in favour box? Or does this bit have to happen the morning of the wedding?
Sorry for the double post – as you can see I’m up late worrying!
Lindys Team says
Hi Ivy,
Lindy suggests using a fruit cake as this will keep for a lot longer than the Madeira and guests will probably not eat the favours that day, and will take them home and eat them later.
Once the favours are iced, air dry them and then place them individually in PVC boxes as these are not air tight and the guests can take them home with them.
If you are using the Madeira, Lindy has the 2 week rule. 1 week to bake and decorate, 1 week to eat.
Madeira can be frozen so you could bake it and freeze it and then a week before they are to be eaten, you could ice them.
For the ribbon Lindy advises to only use edible ribbon, you can achieve this using the multi size ribbon cutter: http://www.lindyscakes.co.uk/OnlineShop-FMMCutters.htm#MultiRibbonCutter
Again once they are iced, air dry them and place in the pVC boxes.
Hope this helps
Marina
margaret says
i have a couple of you books and the cooking temperatures for the madiera and fruit cakes. are they for fan or conventional ovens i have only got conventional oven do i still use the same temperature as your books state thank you
Maria says
Hi
I’m new to fruit cakes and cant wait to try this recipe.
Just wondering though when I’m maturing the cake do I store it in the fridge. I live in a very humid climate. Thanks so much.
Lindys Team says
Hi Margaret,
Lindy’s recipes are all based on conventional ovens.
Enjoy your baking.
Marina
Lindys Team says
Hi Maria,
In the UK we keep items airtight all year round but as you are in a very humid climate this may not been the solution for you.
Can anyone else advise on Maria’s blog question? “I’m new to fruit cakes and cant wait to try this recipe.
Just wondering though when I’m maturing the cake do I store it in the fridge. I live in a very humid climate. Thanks so much.”
Thanks everyone
Marina
We asked this question on our facebookpage and here is one of the responses:
“My family is from the Caribbean and what we normally do is soak fruits first for a minimum 3 months and then use them to make the cake. The longer the fruits soak the better the cake. Then all we do is “soak” the cake once and day and keep it in a dark, dry room.” Natasha Pennant
Joy says
Hi
Have been recommended your site for a question I have. I am looking to cook a quantity of 4″ fruit cakes but have no idea what time to give them. Can you help?
Lindys Team says
Hi Joy,
We are pleased to hear that you have been recommended to our blog.
Lindy would bake a 4in round fruit cake for an hour – 30 mins at 150° and 30 mins at 120°
I hope this helps you.
Marina
Teresa says
Hi Lindy. I have just bought Alan Silverwood 16 mini cake tin (each tin is 2.5″). I have never made mini fruit cakes and I wondered if you would be kind enough to advise me on the quantity I will need to make all 16 (using your fruit cake recipe from ‘Celebrate with a Cake’ and also what temperature and how long should I cook them for? Thanks!
Lindys Team says
HI Teresa,
Use a 6 inch recipe for these and bake the mini cakes for an hour – 30 mins at 150° and 30 mins at 120°.
Happy baking!
Marina
Isobel says
Hi Lindy & team
I have your book ‘Cakes to Inspire and Desire’. I notice inone of the pictures you show lining a Silverwood multisize tin. Are the cooking times and temperatures for your fruit cake recipe appropriate for this tin? The packaging for my tin recommends to always bake at a lower temperature than the recipe shows – should I be doing this for your fruit cake recipe or is it ok to use the one specified in the book?
Thanks for your help!
Isobel
Lindys Team says
Hi Isobel,
With the multisize tins we recommend baking at a lower temperature as the metal separators will retain heat and cook the edges of each cake quicker than one whole big cake.
Hope it is a sweet success.
Marina
Katja Prince says
Hi Lindy & Team,
I would like to bake a fruit cake in a in a 1 litre Pyrex bowl. What quantity would I use for the mixture and how long would it need to bake for? I have tried a six inch round but it was rather small and very dry.
Many thanks for your help.
Katja
Lindys Team says
Hi Katja,
Please refer to the quantities blog post that shows you how to work out what amount of ingredients and time you will need: http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
Happy baking!
Marina
Gemma says
Hi i would love to buy ur book to make the mini fruit cakes could you tell me which book this is in please. Gem.
Lindys Team says
Hi Gemma
Lindy’s mini cakes are featured in her latest book, The Contemporary Cake Decorating Bible. Please see the link below.
Happy Baking!
Zoe
ps if you buy the book from us, Lindy will sign it for you if you request it on your order.
Sue says
Hi,
I have been asked to make two mini fruit cakes, approx 3 inches square – I could not find tins small enough so I thought I would cut them from a larger cake. I have used Lindy’s fruit cake recipe in The Contemporary Cake Decorating Bible and baked it in a loaf tin. The cake seems fine (I had some mixture left over so I baked it in a spare tin and I have tried it) my only concern is the lightness in colour. I realise that fruit cake darkens as it matures but it still seems rather light compared to the Christmas cake I made (using a different recipe) – is this correct? Is your recipe for a lighter cake?
I made the cake on 24th Jan for a wedding on 25th Feb so it will not have the 3months to mature as you suggest.
My worst fear is cutting the cake the week of the wedding and discovering it is not cooked or something.
Thanks for your help
Sue
Lindys Team says
Dear Sue
It sounds like Lindy’s cake recipe is a lighter one than the Christmas one you made. Did you check your cake was firm and a skewer inserted came out clean when you cooked it?
Good luck!
Zoe
Helen says
Reading through the posts I see that the recommendation for fruit cake is for three months to mature. Is this a minimum of three months as I would like to make a 12″ round fruit cake for a wedding in mid July (4 and a half months time). Is it ok to make it now?
Thanks
Helen
Lindy Smith says
Yes helen, this is a minimum of 3 months. So get baking….The more mature a cake the richer the flavour and the easier it is to cut.
Good luck with the wedding cake
Lindy
Clair says
Hi Lindy and team,
I am making my first wedding cake for a colleague and I have a couple of questions! I’m making a 4 tier cake with the top tier a 4″ fruit cake which the bride & groom wish to keep for their son’s christening. I’m considering buying the fruit cake from a local cake decoration store before decorating it myself. If I do this, will I need to soak the cake with alcohol? Also, as I only have just over a month before the wedding, if I make the fruit cake now will it go on maturing once iced, after the wedding?
Many thanks, C x
Jane says
Hello Clair,
I’m not sure whether you would need to feed the cake – check with the assistant in the shop.
If you are going to save the top tier it is advisable to remove the icing and marzipan and then freeze it.
Jane
annabella says
Hi Lindy,
I use your madeira cake recipe and it’s always a success. I haven’t tried your fruit cake yet as hadn’t got your book with it in. I’ve therefore been on amazon and downloaded the kindle pc converter (i don’t have a kindle so this way i can get your books on my computer) So I’ve bought and downladed cakes to inspire and desire. The problem is as the cake ingredients and quantities are in a table they are classed as a picture rather than text so I can’t make it bigger therefore it’s impossible to read. All the instructions are fine but I have no idea which ingredients and in what quantities I should be using. Please help!! Any chance you could email the table to me as if it was in a different format I may be able to zoom in (the zoom feature doesn’t work on the pc version of kindle.
Thank you
Annabella
([email protected])
Lindys Team says
Hi Annabella
We do not have the tables that we can send out as they are held at the publishers. Please can you contact Amazon directly and let them know and ask them to forward you the tables.
Please let us know how you get on.
Fiona
Jane says
Hello Angela,
You could substitute the ground almonds with flour, this should help. Also you can use two layers of sugarpaste, both 5mm thick.
Good Luck.
Jane
Jane says
Hello Margaret,
All ovens are different and so the temperature I set mine at is probably going to be different to yours. You can purchase an oven thermometer quite cheaply. This will give you the accurate temperature of your oven.
Jane
margaret says
i was wondering what do i store fruit cake in once it has been made im making 12 inch fruit cake for daughters wedding and calnt find anything big to store cake in till i need to cover it t hank you
Lindys Team says
Hi Margaret
Leave the lining paper on the cake, wrap the cake in baking parchment, then foil. Store in a cool, dry place in an airtight container if possible.
Good luck!
Regards
Zoe
margaret says
hi i have just made 12 inch fruit cake for wedding and because have a fan oven i put temp at 130 for first couple hrs then 120 for rest and total hrs should be 8 hrs but had to take it out about 1 hr before i tested with skewer and seemed to be clean but im wary of using the cake will have to make another one should i reduce temp from120 to 110 towards end thank you margaret
Lindys Team says
Hi Margaret
If your skewer came out clean then the cake is cooked. Try putting the skewer in the middle, and in a couple more places around the cake to test it.
Baking times are approximate and all ovens are different so it is just a case of trial and error – if you have to make a cake for a wedding and you are unsure about it, why don’t you experiement first and let your family try it?
Good luck.
Susie
Rachel Ramsay says
Hi Lindy, I’ve made your 6 inch fruit cake twice this week as dummy runs for a wedding cake (which I’ll need to bake within the next couple of weeks to ensure that it matures enough). The first time I did the recipe as in the Celebrate with a Cake book and turned down by 20C for my fan oven. The cake took 5 hours to took and was only just over 2 inches deep.
I thought I’d better up the quantity so worked out an extra 3rd on top to get it to 3 inches or so and tried again today. I did it at 140 and then 120 fan. It has domed a lot and is very cracked on top (so will need to be levelled, which I’ve never done for a fruit cake before). It’s still in and is now 1 hour over the original time (obviously it will take longer with more mix) but I think it’s very nearly there.
My question is how much is it supposed to dome – am I supposed to level with a knife as opposed to just using the marzipan like I have previously?
How deep is the recipe supposed to come out?
Do you think I should adjust the temperature for the real thing so that it’s slightly cooler than cake 2 but not as much as cake 1?
I can’t afford to do another test (and need to stop eating it!), so need to get the real thing right first time!
Thanks very much
Rachel
Lindys Team says
Hi Rachel
The fruit cake doesn’t dome much. Make sure you hollow the centre when you put the mixture in the tin to stop this.
The recipe should make a cake that’s approx 3 ” deep.
Lindy normally recommends you turn your oven down by 20c for fan ovens. As all ovens are different you will find cooking times vary.
I hope this helps and that your next cake turns out perfectly!
Zoe