Welcome to the Cake Decorators Q&A

Dear Mrs Jones,
I’m just wondering how the cake rose in volume as their was no raising agent used and the flour was plain flour. Do you think it will be ok to use self-raising flour

Many thanks
Abimbola

Hi dimbimcakes

The fruit cake rose without levening because it still contains eggs, butter and sugar which, when combined and creamed together, produce gas bubbles, so during baking the cake rises. It’s a slight rise unlike cakes which contain levening. Plain flour is used here because of the amount of dry fruit used and the very slow time at which the cake is baked. If self raising flour is used with this amount of fruit, the batter would rise then collapse making the fruit sink to the bottom. You can use levening in fruit cake which uses less fruit and is lighter and not intended for maturing,. Mrs Jones’ fruit cake is for maturing, the quantity of dried fruit preserves the cake so it can be stored for many months.

Many thanks indeed for your responce, sorry i’m just getting back, been off line for a few days. I think i will adjust the recipe a little bit and use less fruits and see how things go.
Thanks again
dimbimcakes

Just baked this cake and the smell is driving me crazy lol. It looks and smells fab. Have just poured some more brandy over it ands its now cooling as I type.

Fingers crossed it doesnt get eaten before Xmas

Waiting it to cool at the moment but I reckon its a perfect size. 8″ and approx 3″ high. Cant wait to decorate it x