Hi all
I make our Christmas cake every year and it turns out just fine.
However, this year I have volunteered to make the Christmas cake for the staff room at work (what was I thinking?). It will need to be bigger than usual and this is making me nervous.
It'll be a 10-inch cake and I have a fear of it not being cooked properly in the middle. I usually do a 7 or 8 inch and it bakes for about 4 hours.
All the similar recipes I've looked at online are saying 'low and slow' (150 and maybe even turn it down to 130 for the final third of the baking time) but would anyone advise also using cake/flower nails?
Thanks in advance
PS Not sure if Christmas cake is a 'thing' in the US like it is here in the UK, but in case not - it's a rich fruit cake, covered in marzipan and iced.
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