BakeCalcs.uk
Christmas Cake Calculator
Calculate dried fruit, butter, flour, and alcohol quantities for Christmas cake by tin size.
How We Calculate This
This calculator scales a traditional British Christmas cake recipe based on tin area. The base recipe is for a 20cm round tin and uses the classic rich fruit cake ratio with equal weights of currants, sultanas, and raisins.
How Scaling Works
- The tin area is calculated (circular or square) and compared to the 20cm round base. A square tin holds ~25% more than a round tin of the same dimension, so square tins need more mixture
- All ingredients are multiplied by the area ratio to maintain the correct batter depth
- The baking time is an estimate only: it starts from ~4 hours for a 20cm tin (matching Delia's Classic Christmas Cake) and is adjusted by the square root of the area ratio, since larger cakes take proportionally less extra time. Always confirm the cake is done with the skewer test — a skewer pushed into the centre should come out clean
Base Recipe (20cm Round)
- 300g each currants, sultanas, raisins
- 175g butter, 175g dark brown sugar, 175g plain flour
- 3 large eggs, 50ml brandy
- 75g mixed peel, 75g glace cherries, 50g blanched almonds
Baking-time guide (rich fruit cake, low oven): 15cm ~3.5h, 20cm ~4h, 23cm ~4¾h, 28cm ~5½h. Based on Delia Online's Classic Christmas Cake and rich fruit cake scaling guidance. Bake low and slow at 150°C (130°C fan / Gas 2) — or 140°C / Gas 1 for very large tins — and double-line the tin to stop the edges over-baking.
Frequently Asked Questions
Ideally 6-12 weeks before Christmas, in October or early November. This allows time to 'feed' the cake with brandy weekly, which keeps it moist and develops a rich, deep flavour. The alcohol also acts as a preservative.
Once the cake has cooled completely, wrap it in a double layer of greaseproof paper and foil. Every week, unwrap it, poke a few holes with a skewer, and drizzle 1-2 tablespoons of brandy over the top. Rewrap and store in a cool, dark place.
Yes. Whisky, rum, sherry, or Amaretto all work well. You can also use orange juice for an alcohol-free version, though the cake will not keep as long — about 2-3 weeks versus several months with alcohol.
Bake at 150°C (130°C fan / Gas 2). The low temperature is essential for fruit cakes to prevent the outside from burning before the centre is cooked. Line your tin with a double layer of baking parchment and wrap the outside with brown paper or newspaper for extra insulation.
Insert a skewer into the centre. It should come out clean with no raw batter. The cake should feel firm on top and have slightly shrunk from the sides of the tin. A slight hissing sound when you put your ear to it means it needs longer.
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Last updated: February 2026
All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.