I've found my grandmother's cake recipe, and I want to give it a go. Nothing but the list of ingredients unfortunately. I know I have to soak the fruit overnight, but how do I work out baking time/temp and tin size?
With not dissimilar quantities, I cooked mine in a 20cm tin for 4 to 4.5 hrs on 150 fan oven. I fully lined the tin, placed a disc of baking parchment over the top with a hole about he size of a 10p in the middle and wrapped the tin in brown paper tied with string.
Low and slow OP! As PPs said above. I don't think you need to be too precise with a fruit cake, not like you will with a sponge. I usually double line the tin in greaseproof, sides and base, just to protect from the long cooking time. I don't cover the top though unless it's looking too dark while it's baking, then I stick some foil over it. I think it's so nice to use an old recipe btw.
Ah I'm sorry to hear that OP but it sounds like she had a good innings as they say It's so nice you're making her cake - like a tribute to her! I always use Queen Mary Berry's recipe - it always works. Her amounts look about the same as yours, so maybe follow her method just using your Gran's ingredients? Link for Mary's recipe: www.bbc.co.uk/food/recipes/classic_christmas_cake_04076