Cut lengths of brown and baking paper to line the side of the cake pan, overlapping ends slightly. Make a 2-cm fold, snip paper up to the fold. Trace the base of the pan onto paper; cut out paper slightly inside the marked circle. Position in pan. 

Lightly grease the pan to hold the paper in place. Position the paper around side of the pan, with the snipped fold at the bottom. The multiple layers of paper will insulate the cake and prevent it from burning during the long cooking time.

Place basic fruit mix in a large bowl. Stir in the melted butter and lightly beaten eggs. Sift the flour and baking soda over the fruit mixture in bowl and fold in dry ingredients to combine. Make sure the mixture is well incorporated.

Drop spoonfuls of fruit cake mixture around the edge of the cake pan (or in the corners if using a square pan) to hold the baking paper in position, then add the rest of the mixture. 

Fruit cakes often end up with air pockets; pour mixture and lightly tap the pan to eliminate any air pockets forming, then level the top with the back of a spoon or spatula.

Hold the pan with both hands and bang it down hard on the bench or drop the pan from about 20 cm. Do this a couple of times to settle the mixture and get rid of larger air bubbles.

For the full fruit cake recipe and ingredients list, click here.

Check out our latest Christmas bakes for your festive party:
Three-In-One Mix Mince Pies
Cranberry & Almond Fruit Cake
Three-In-One Mix Boiled Pudding

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Text: bauersyndication.com.au