weights and sizes chart for Les' best ever English fruit cakes.

all these weights will make the cakes to the same depth.

6" round 8" round 12" round

currants 225g 450g 1.5kg

sultanas 100g 200g 525g

Raisins 100g 100g 525g

glace cherries 50g 150g 350g

mixed peel 25g 75g 250g

flaked almonds 25g 75g 250g

lemon zest 1/4 lemon 1/2 1 lemon

plain flour 175g 350g 825g

mixed spice 1/4 tsp 1/2 tsp 2 1/2 tsp

cinnamon 1/4 tsp 1/2 tsp 2 1/2 tsp

butter 150g 275g 800g

soft brown sugar 150g 275g 800g

eggs 2 1/2 5 14

brandy a good glug in each!!

baking time 2 1/2 - 3 hrs 3 1/2 hrs 6 - 6 1/2 hrs

cooked weights 1.1kg 2.1 kg 6.1kg

when baking cakes over 10" its advisable to reduce cooking temp to 130c (250f) gas 1 after 2/3 of cooking time

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Permalink Reply by Les Brown on October 21, 2012 at 6:24am

aaaarrrggghhh hope you can follow this why does this always add indentation to the top 1/4 of the page !!!!!! if you get stuck mail me!!!

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Permalink Reply by Katy Nott on October 21, 2012 at 7:20am

I know Les - you can't stop it doing that, curses. You are a diamond for posting this and thank you so much. This will probably be the only fruit cake I will ever make in the future, it's so delicious. The best way to straighten this out is to copy and paste into a word document, then I'll format it to tidy it up and put it into my e-recipe book. xx

Les Brown said: