For an 8 inch diameter round celebration cake
Farmhouse Cake Mix: 600g
Vegetable Oil: 240g Water: 300g
Fruit Mix (suggested): 360g The suggested fruit addition will produce a lightly fruited cake. You can increase the fruit addition from 600g up to 1200g to produce a heavier fruit cake.

Suggested Method:
1. Use an electric mixer with a beater attachment.
2. Place oil and premix into a mixing bowl. Using an electric mixer, mix on slow speed until oil is absorbed by the premix. 3. Stream in the water over a minute while mixing on slow speed. Then scrape down the mixture with a spatula.
4. Mix for 2 to 3 minutes on fast speed using a hand-held electric mixer with beater attachment, or medium speed on a tabletop mixer until batter is smooth and lump free. Then scrape down using a spatula.
5. Add fruit and blend through using a spatula or wooden spoon or on slow speed using a tabletop mixer. 6. Place mix into a greased or paper lined 8" round tin.
7. Bake in a domestic fan oven at 160°C, covering the top of the tin with tin foil or card for the first 30 minutes. After one hour at 160°C, reduce the temperature to 140°C and bake for a further 45 minutes. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked.
8. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weigh you require.
9. We recommend you allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base.

Tip: If the cake peaks too much during the bake, the oven may be a little hot so we suggest you reduce the oven temperature.