Christmas cake with the wrong tins?

[pallymama]

If I cook christmas cake in two shallow round tins, and stick them together with a layer of marzipan before icing, will it work? Or are they likely to be nasty and dry?

I only have shallow cake tins, a loaf tin. The only thing I have that's the right size and shape is a big caserole dish! Would any of this work, or do I need to go buy a deep tin?

I'm not brave enough to risk ruining it! Heading out in a bit to hunt for a suitable tin.

Good luck!

I'm glad you saw sense, as no, that would never work. Try Wilkinsons for good quality low cost tins. Hope it goes well, Delia Smiths recipe is fab

I agree. it wouldn't work.

Imnotaslimjim I want to make the Delia cake (my first ever cake). I want to use amaretto to soak the fruit. Do you know when I should start soaking and when I should bake it? I would really appreciate any help as I am quite clueless!

Just got back from a rather lengthy ikea trip! Got a big tin and a lot of pretty crap I don't actually need! I am also using the Delia recipe, although without candied peel. I read on an old thread that you should soak it for at least 24 hours, but even up to a week would be fine. I think I'll give it 48 hours, then make and bake.

I'm not Imnotaslimjim but I can answer if it helps.

I soak my fruit overnight if I can be bothered (it really doesn't make a huge difference to be honest) and you can make the cake any time. I've done mine today, they'll keep well if you wrap them in greaseproof and store in a cake tin. I open mine up every so often and drizzle more alcohol over it then rewrap once the alcohol has sunk in.

Mines baking at the moment.

I should have used a round tin, but have used a square one instead as it'll be easier to cut into squares.

I haven't soaked my fruit either.

Onw of the golden rules of successful baking is to use the right size tin, so the answer is no, you will get a very dry and possibly burnt result. Cake tins can be picked up very cheaply at Wilkinsons or any supermarket. It doesn't matter if the tin is non stick either as long as you use baking parchment not greaseproof paper.

Thanks for all the help! I am shopping tomorrow so will get some fruit and a cake tin.

Yes, two layers of baking parchment, well greased and any cheap deep tin will do.
Then soak the fruit for at least 24 hrs.
Dried fruit etc is too expensive to risk shallow sponge tins, I'm sure it would be dry.
I had a horrible fan oven in my old house and the only way to get edible Xmas cake was to tie several layers of newspaper round the outside of the tin so they stood a good 3cm higher than the top. Else the stupid thing dried the sides and top of the cake, without cooking the centre.

Yep, doesn't make a huge^ amount of difference to how long you soak your fruit for. I've done overnight and I've done a couple of hours and they've both come out the same

If you find the cake is getting too brown on the top, fold a shet of greasproof on half then cut a hole in the middle and place on top, that will keep the heat off

Dumb question but: I'm halving my recipe thus halving tin size that ok?

It doesn't quite work like that. If you think that four 4 inch tins would fit inside an 8 inch, if you are halving the recipe, you need a tin a quarter of the size. I've explained it really badly so I hope you can see what I mean

This link might help you work out the correct recipe for your tin size.

I use Amaretto to soak my fruit and feed the cake.
I don't like a dark ,heavy cake so I use caster sugar, sultanas, nuts and cherries.
I make my own marzipan (with Amaretto of course)

My cakes are already done (I made 3 as I was doing my parents Wedding Anniversary cake, so I've already sampled one. Yum)

Ah Delia! Brilliant thank you! I now understand.