quick fruit cake question

Angelraesunshine

Hi, i have been asked to make my dads wedding cake for him to help keep down costs. I am going to do a 12" square light fruit cake with a 8" sponge square on top.

My Question is the normal light fruit cake recipe i use is for a 7" cake tin normally, do you think i would be better off doubling the mixture rather than playing around with quanties and not using all of it (am sure i can put some in a small loaf tin to cook the left overs) to make the 12" tin that i have?

or do you think i should find a recipe (have not found one so far by googling) for a 12" fruit cake?

TIA

Angel

boredofbeingathome

Would it be easier to make three rather than two?
I usually do 10", 8" and 6" for the top. When i made a 12" It had to be mixed in a washing up bowl as the quantity is so much.
I will hunt out the quantities if i can find where i put it.

boredofbeingathome

Have just found a couple, but what i did was double my 8" mix, so i would definatley double the 7 " and see how that turns out. The more you add the deeper it will be.

Angelraesunshine

no the step mum to be wants a 2 tier cake and for the amount of people coming really i think i should be making a 14" with a 10", but i already have at home a 12" and a 8" tin so it saves me buying or hiring the tins. I have only ever made maderia in the 12" tin before. She said that would be fine.

THIRZAH

I think Delia Smith has a chart for the amount of fruit cake mixture needed for the size of tins in one of her books-it's for Christmas cakes so it may be in her Christmas book or the Complete Cookery book.

Angelraesunshine

thanks i did look at delia online but it only went up to a 10" i think

SUESMITH_2

my old stork cook book gives quantiies for every size tin you can think of square and round so if you have one of these, if not i will try and find mine and post later or pm me