Hi Jayne, I friend has asked if I could make a gluten free Christmas cake for next year.
Do I just need to use a gluten free flour alternative or would I need to add Xantham. How would you recommend making this please.

I made 1 and half times the recipe it made a6inch and a 7inch deep tins

Hi abbie ive been asked to make a 6inch cake how long roughly did you cook yours for and also how far up the pan did you fill it. Im a hobby baker 😁

The notes say you can use golden syrup instead.

I’m wanting to use this to make a christmas cake for a family friend and it to be the traditional christmas pudding shape so it’ll be baked in a fluted ring tin (7.5″ deep and 9.5″ across). I’m just wondering how much different the baking time would be and if i would need to increase the amount of batter? Also would it go bad faster due to the hole in the center? I’m new to baking so i don’t understand how a lot of it works. Thank you!

Hi Claire, how did it turn out last year? I hope you don’t mind me asking. I usually use the good food recipe but am finding it crumbly in recent years so want to make a change! Many thanks in advance if you see this! Bonnie

Help!! I forgot to add vanilla extract 🙄 its in oven now, can I do something once baked?

I need to make a 12 inch square christmas cake how many time should I times the recipe?

I have a deep sided 8 inch tin but it still seems too small. Would this work in a 9 inch tin?

I needed to make a 10 inch and 4inch deep cake. I used this recipe and doubled the mixture. I filled the tin 2 thirds full but it only measures 3inches deep.
Should I of filled the tin to the top? I just didn’t want to risk it overflowing as it rose. Its for the bottom tier of a wedding cake x

I believe you can add flour of the same weight as the almonds.