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Food Type
Cakes
Small cakes
Victoria sandwich
Semi rich fruit cake
Christmas cake
Puddings
Bread & butter pudding
Fruit crumble
Miscellaneous
Yorkshire pudding:
- large
- small
Shortcrust pastry
G E N E R A L B A K I N G G U I D E
Traditional fruit cakes
It should be remembered that ovens can vary over
time, therefore cooking times can vary, making it
difficult to be precise when baking fruit cakes.
It is necessary therefore, to test the cake before
removal from the oven. Use a fine warmed skewer
inserted into the centre of the cake. If the skewer
comes out clean, then the cake is cooked.
Follow the temperatures suggested in the
4
recipe and then adjust accordingly to the
conversion table.
Do not attempt to make Christmas cakes
4
larger than the oven can cope with, you
should allow at least 25mm (1") space
between the oven walls and the tin.
Temp. Setting °C
190
160
180
160
150
125
150
125
170
150
200
175
220
200
220
200
200
180
18
Time Approx.
15 - 25
20 - 30
2½ - 3 hours
2½ - 3 hours
45 - 1 hour
40 - 1 hour
40 - 48
15 - 20
depends on filling
Always follow the temperatures
4
recommended in the recipe.
To protect a very rich fruit cake during
4
cooking, tie 2 layers of brown paper
around the tin.
We recommend that the cake tin is not
4
stood on layers of brown paper, as this
can hinder effective circulation of air.
Do not use soft tub margarine for rich
4
fruit cakes, unless specified in the recipe.
Always use the correct size and shape of
4
tin for the recipe quantities.
Shelf Position
2 - 4
3
2
2
3
3
4 - 5
4 - 5
4 - 5
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