The recipe above looks fab but I have guests allergic to nuts I am planning on substituting the almond flakes with cherries but not sure what to do about the ground almonds, can I substitute with flour or coconut or shall I use another fruit? There is no right or wrong way as to when to add the brandy. The last feed should not be less then a week before covering with marzipan as you need to allow it to be fully absorbed into the cake, otherwise the outside of the cake would be too delicate and crumbly. @amanda It is a little short notice but not too late. The brandy tends to evaporate during the cooking unless you soak the fruit in it first. burning but I usually take three sheets of newspaper and then fold them @ Debbie. This is more expensive, but seals the cake in completely. I would suggest you start the cake off at a higher temperature say 160 deg as it is a very large cake and will take much longer for the mixture to heat through. You will find that the middle tier is deeper with the top tier being the deepest of them all and this creates a very nice effect when displayed. Drain and use the fruit as in the recipe. As for the size of the cake. This also helps to seal the cake to the board and keep the air out. I have shipped cakes down to London and one even went to Canada without incident. I have just made the 10″ cake for my Dad’s 3rd Wedding! The idea of the three wedding cakes all the same size, but different types sounds lovely. The main issues with soaking the fruit first, is that the fruit becomes very soft and swells. can i substitute the flaked almonds with mixed nuts? The recipes given produce a cake approximately 2.5 – 3 inches high. @ Susan. I would not be without my cake tester now. I have struggled myself to find suitable boxes and the last one I purchased was from Poundstretcher, although it was a while ago. iv been reading some of the comments and questions, and one reminded me of somthing i was told by a friend who was a baker, when i once asked about how do i sort quanterties for larger cakes he told me to put a plastic bag into a cake tin i knew the amounts of mixture for (eg 12in)and put one in to the tin i want to know the amouts for, then fill the known tin with water to the point where the mix would go to and pore this in to the tin you need to work out the quantity for then take the bag and put it in to a smaller tin (eg 6in or 8in tin’s) and repeat the prosses keeping a note of which tins fill the larger tin and you get the amounts needed. in a cake tin for a few days. Hi Sheila the 7inch round cake turned out perfectly in 90mins. Soaking the fruit gives a very moist but crumbly cake, a bit like a pudding, this is fantastic for some cakes such as the creole cake but not so good if you want to cut lots of pieces, as you would for a wedding cake. However, I would plan on about 3 hours for the small one and 4 hours for the 10″. Thanks Adding another layer of newspaper round the tin will also help. @ Mercy The cakes made from these recipes are approximately 3″ high. I can’t make the fruit cake any later than today really as I work full time so won’t have time. Many thanks Donna. How do I calculate the ingredients and cooking time. Also what gas mark will I need to cook this cake? Hello, I’m baking a 10″ round cake for my daughters christening. Sorry for all questions i havent made many fruit cakes only sponge. Please feel free to check the maths yourself as I am a cook and not a mathematician. But the smaller cake will need the temperature reducing sooner, usually after about an hour. If you are looking for a recipe for a larger cake  please see  14″ Fruit Cake Recipes. No worries about times-i might have worked it out?! This will require monitoring through the glass door). i’m making my brothers wedding cake , this is my first time its going to be a 14″ fruit cake and 4″ deep , i only have 3 weeks til the wedding ,is it too late to make a fruit cake and do i put the brandy on the cake once made xx. If the fruit is soaked and then the cake is ‘painted’ with brandy after cooking as well, it will become very soggy and ‘pudding’ like after maturing. If you want a deeper cake, you could increase the mixture. how long will the cake take when the oven temperature has been decreased ( a rough estimate will be helpfull) thankyou I will let you know the outcome. You will need to do this with each tin. @Paula. For example when making an 8″ cake I use the recipe for a 10″ and take as much as I need for the small tin and put the rest in the large tin. What size board will I need for the 12inch square one and what kind of box is required to store them in? @Joanne. Hi There, was wondering when i should last feed a friut cake brandy before covering with marzipan..is it one week..not really sure?? @Liz I am glad the 6″ came out well. You can then decorate it. The eggs help the cake to rise but they also add liquid. @Christine. (based on 160 and then reducing to 140?). Hi Sheila thanks for the prompt response, and again your advice is fantastic! The fruit cake was utter amazing everybody committed on the lovely taste. Also, when I line the tins with greaseproof paper, should I grease the tin or the paper or neither? As some children will be eating this cake i thought it wise not to do the brandy and sherry can you advise me what else to use . Hello, I’m looking for advice on the best way to seal an un iced fruit cake in a presentation wrap/box. There could be a number of reasons why the cake did not rise very much. Do not worry about the top cracking, just feed it and wrap it in greaseproof paper and store upside down. ), Thank you Sheila for making it all so simple…I shall try to remember to post a follow up re taste ;0) Thanks. Thank you very much for getting back to me and sending the formula and thank for all your help it is very much appreciated. 1. I am worried about the treacle in the recipe—I usually use the very dark muscovado sugar and I feel that treacle as well would be too intense a dark flavour. as appears cooked! You could leave out nuts altogether and substitute more mixed fruit. You say your 6″ cake is a bit dry. If the fruit cake is not being kept very long, then simply replacing the ground almonds with flour will be fine. I would then feed it once more a week later. Cheers. I am making a three tier cake (12, 9 & 6). Would you mind if I emailed you directly. Feeding the cake alcohol. 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