Baking a 14 inch square rich fruit cake

Hello,

We haven’t tested this size but this is what I would do…

Give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix).

In a conventional oven at 140C of if you are using a fan oven, we advise that you should reduce the given temperature by 20 degrees. 

However, as the classic Christmas cake is baked on a lower shelf, I would reduce it to 115 degrees.

I would check the cake at 6 hours then every 15 – 30 minutes after that depending on how it’s looking.

Best wishes

Lindsey