Making a 12 inch fruit wedding cake

Asked on 1 Feb 2026 by Jude

Hello, I need to make a 12” square rich fruit cake for the bottom layer of a large wedding cake - could you scale it up for me? Help! Jude

Lindsey, Food Editor replied

Hello Jude,

I always suggest a 12 egg quantity for a rich fruit cake in a 12 inch square tin. If you want to use the chart you can add the quantities of the 8 egg to the 4 egg recipe.

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).

This recipe is baked at 140C on a lower shelf using gas or conventional heat but if you use a fan oven you can use any shelf, but I’d reduce the temperature to 115C.

I would check the cake at 5 ½ hours then every 15 – 30 minutes after that depending on how it’s looking.

Best wishes

Lindsey