Baking a larger Classic Christmas Cake

Hello,

Yes you do need to cook it at the same temperature. I would I would 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).

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

This recipe is baked on a lower shelf using gas or conventional heat but if you use a fan oven you can use any shelf but reduce the temperature to 110 – 115C. (I.e. if your oven is very fast I would choose 110C)

Kind regards

Lindsey

I would do 4 - 5 teaspoons every week or two, for about six times.