Math is hard: fruitcake edition

Post date: 2019-11-17 06:36:46

What is the target internal temperature for a cooked (but not overcooked) fruitcake? And lord almighty can you help me figure out some volume conversions for a 25cm pan?

Festive greetings! I am getting a late start on my fruitcake this year, but have decided to revisit a recipe I tried a few years ago (this Australian widower's cake). Here's the thing....the last time I made it I did so with a friend, so we doubled the batch (KILOS of dried fruit! no bowls big enough!). She had a nice deep square pan, and I think I used two loaf pans? But I don't remember, honestly. There was a lot of brandy in play. I do recall it all took much longer to cook. It was delicious, at least.

So this year I am just making one batch but I do not have the 25-28cm square pan the recipe calls for (nor can I find one deep enough -- you can see from the photo how tall the cake is). But I'm not sure if two standard 9x5" loaf pans are enough. Looking at this list of cake pan volumes is not much help because the square pans listed are all shallow and I know the pan needs to be at least a few inches deep.

Question 1: can anyone figure out the volume of the pan the recipe calls for? If I know the original volume, I can figure out which other pans to use. Let's say, for argument's sake, 28cm square and at least 10cm deep. My brain stopped short at converting centimetres into liquid volume, to say nothing of my extremely Canadian habit of working in both metric and imperial simultaneously.

Question 2: anyone know offhand the target internal temperature for a fruitcake? That might help me avoid the pitfalls of over/underbaking in different pans.

THANK YOU! I'll send you all virtual fruitcake. Hell, I might even send you actual fruitcake!

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