Wedding cake - cooking times

Boodle

Hi everyone I hope someone might be able to help with the cake my girls and I are going to make for the Royal wedding (for us, obviously, I am not the Royal's master baker )

I am using my great grandma's recipe which is for a very big cake. I want to do half quantities. The recipe calls for 1lb flour, butter, sugar, 2 1/2 lbs of fruit and 9 eggs (tho I will use egg replacer.) I want to halve everything. The cake should be in a 9 or 10 inch deep tin, cooked for 1 hour at 150/160C then 3 hours at 120C. Does anyone have any ideas on what the cooking time might be for the halved quantities?

Boodle

Never mind - I have decided to put it in on 150 for 2 hours.
The very few threads I have started just never seem quite interesting enough

Pink.

Hi boodle,

I doubt if it was that your thread wasn't interesting. I read it this morning but I didn't know the answer so I didn't reply rather than give you a guesstimate that might ruin your cake. I hope it works out well.

Pink

Boodle

Don't worry about it, Pink; I'm quite used to being not very interesting Thanks for replying

Pink.

Boodle wrote: »

Don't worry about it, Pink; I'm quite used to being not very interesting Thanks for replying

I'm quite sure that's not true! :kisses3:

Pink

lemonsqueezer

Hello,
I'm guessing you're about half way through baking it now. I think that you will probably find it needs a little bit longer than 2 hours, but you can test it by sticking a knife in it and if it comes out clean, then its done, if not, keep checking every 10-15 mins.
If it starts getting too brown around the sides or on top, wrap it in a layer or two of greaseproof paper, then a layer of tin foil which will help the middle cook without browning the outside too much.

Boodle

lemonsqueezer wrote: »

Hello,
I'm guessing you're about half way through baking it now. I think that you will probably find it needs a little bit longer than 2 hours, but you can test it by sticking a knife in it and if it comes out clean, then its done, if not, keep checking every 10-15 mins.
If it starts getting too brown around the sides or on top, wrap it in a layer or two of greaseproof paper, then a layer of tin foil which will help the middle cook without browning the outside too much.

Thanks Lemon Squeezer. Sorry I didn't see your reply before I made it.

In the end I cooked it for 2 hours at 150C (so it has less time than it should but at a higher temp ifyswim ) It has come out lovely and is sitting on the kitchen bench getting squidgier and more tempting by the day