10 Inch Square Cake Tin Food

10 INCH VANILLA CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease and line three 10 inch cake pans.
• In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
• Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 1-2 minute. Add the oil and beat at full speed for another minute.
• Then add the eggs, one at a time, beating on medium speed, for a minute, until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.
• Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients.
• Distribute the batter evenly among the three cake pans, about 28oz in each, and bake for 35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back when you press on the center of it.
• Allow the cake to cool completely before frosting.
• In a large bowl or the bowl of a stand mixer, beat the butter at full speed until it's pale and fluffy, 2-3 minutes.
• Add the powdered sugar and beat at low speed just until it's combined.
• Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy.
• Add the vanilla and turn the mixer to low-medium speed. Pour in the heavy whipping cream and mix until it's well combined.
• Use 1/2 of the buttercream to frost the first and second layers and then use 1/4 for a crumb coat.
• Refrigerate the cake for 15-30 minutes, then use the last 1/4 of the buttercream to frost the rest of the cake.

RICH FRUITCAKE

Steps:

• The night before, pour 75ml of the brandy over the fruit, cover and leave to sit, letting the fruit soak up the alcohol.
• Heat oven to 160C/140C fan/gas 3. Line a deep, 25cm square cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, so that it comes about 2.5cm above the sides of the tin, and secure with string.
• Sift the flour, spices, cocoa powder and ½ tsp salt together. Mix a third of this mixture into the soaked fruit. Cream the butter, zests and sugar until light and fluffy, stir in the treacle, then beat in the eggs one at a time. Fold in half the remaining flour mixture. Once mixed, fold in the fruit mixture followed by the remaining flour mixture.
• Spoon into the prepared tin, smoothing the top with a palette knife. Bake in the centre of the oven for 2 hrs 30 mins, checking the cake with 15 mins to go. When a skewer inserted into the centre comes out clean, it's ready.
• Leave to cool in the tin for 30 mins then turn out onto a wire rack to cool completely. To store, peel off the baking parchment, poke holes into the cake and feed with the remaining brandy. Wrap well in cling film. Will keep for three months.