Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed. The rolled edges found on most bakeware introduce a difficult-to-dry space underneath the rim, and the edges themselves can be difficult to coat. We decided to leave the edges of our bakeware unrolled, removing the risk of water traps and uncoated carbon steel edges that might rust – making them completely dishwasher safe. We're here to provide you with straightforward, step-by-step guidance, complete with helpful photos. From lining the tin to feeding the cake, we've got every detail covered.

However, you have flexibility in your choice of dried fruits, as long as their combined weight equals 1,375g. So, if you’re looking for 6-inch cake tins, 8-inch cake tins, rectangle cake tins or some standard cake baking tins, we’ve got everything you could possibly want to perfect your bakes. What to look for in a cake tin Preparation is only one half of the baking equation. Once you’ve created the perfect mix for a light, fluffy sponge or a moist fruit cake, it’s down to the baking to bring out the best results. We’re here to help at every stage of the process, not only with baking utensils and ingredients, but with cake bake trays and tins in different shapes and sizes - all made to the same unbeatable standard of quality we’re known for. Welcome to the heart of the holiday season with this rich, moist and velvety Christmas cake recipe.To make this, first slice the passion fruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl. For our customers in Northern Ireland with a ‘BT’ postcode, please note that any deliveries will most likely take three days to arrive, on 2 Day Northern Ireland Delivery. Please do not throw any incorrect items as we may ask you to return it to us – we will, of course, cover the cost of your postage in these circumstances. From mini sandwich tins and muffin trays to cake bake trays for little loaves, we’ve got all the baking equipment you could possibly need to create the cutest cakes. Whether you want to whip up a batch of six muffins or a tray of 24 bite-sized morsels, you’ll find plenty of choice in our wide range of mini cake tins and trays - including mini flan tins and small spring-clip tins that are ideal for individual celebration cakes. Novelty cake tins Add 2-3 rosemary sprigs at a time, close the lid and gently shake the sprigs until they are evenly coated with sugar.

Using room-temperature eggs is an important detail for making any cake. When eggs are at room temperature, they blend into the batter more smoothly and uniformly. Create a simple syrup by combining equal weights of water and sugar. For instance, use 200g of sugar with 200g (or 200ml) of water. In a saucepan, fully melt the sugar in the water over low heat, making sure not to let it boil. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again. Don't forget to cover the cake with foil halfway through. It bakes for a minimum of four hours and without foil, the top can become overly dark. Give it enough time to mature Additionally, you can explore other options such as mixed peel and dried fruits like apricots, dates or prunes to customise your cake to your liking. Blanched almonds

More Bakes and Cakes Recipes

Our preferred choice for soaking the fruit and feeding the Christmas fruit cake is brandy, the cheapest one we can find! We keep a bottle of the most budget-friendly, unassuming brandy solely for the annual Christmas cake tradition - in the baking cupboard! In a small plastic container with a lid, add enough sugar to fill the container with about half an inch of sugar. We allow a 30-day period (from the date of receipt) for any faulty goods to be returned to us. See below for any product-specific exclusions/disclaimers. Begin by soaking the dried fruit at least 3 days in advance. This not only softens them, contributing to a moist cake, but also infuses them with rich flavours. Use room-temperature eggs

You will need four large eggs at room temperature, each weighing about 62g with the shell on. Eggs a few grams over or under will still work fine.We allow a 14-day period for any unwanted goods to be returned to us in their original condition. This is in line with all domestic web or telesales policies. Ensure your butter is very soft. Soft butter makes for easy mixing with other ingredients, ensuring a harmonious cake batter. Fill the baking tin in layers

With size reminders stamped on the base and comfortable silicone-coated clips that make them easy to unclip, even when they’re hot and you’re wearing oven gloves. While our Springform Baking Tins may be the only tins in the range to have kept traditional rolled edges that help them stay strong when they’re clipped and unclipped, but they’re still ok to go in the dishwasher if you wish to make clean up simple. For example, if you're not fond of currants, you can substitute them with more sultanas or raisins and vice versa.Use eggs at room temperature. They blend seamlessly into the batter, ensuring a smoother and more uniform consistency. Use soft butter No frills, no fuss and definitely no marzipan icing. We prefer our Christmas cake in its unadorned glory, allowing the festive flavours to shine in their purest form. But fear not, for there are plenty of trendy ways to make this plain cake dazzle without the need for marzipan and royal icing. Decorate with sugared cherries or cranberries. Follow the same process as for the sugared rosemary. You can swap out dark brown sugar with muscovado sugar in this recipe. However, we wouldn't advise using light brown sugar and white sugar is definitely not recommended. Butter