Before you mix your cake, line the tin and make sure the oven rack is positioned so the cake will sit in the centre of the oven. Fruit cakes need a double layer of baking paper for the collar and base. The collar gives extra protection during baking.
- Lightly grease the cake tin. Cut a double layer of baking paper into a strip long enough to fit around the outside of the tin and tall enough to come 5 cm (2 inches) above the edge of the tin. Fold down a cuff about 2 cm (¾ inch) deep along the length of the strip, along the folded edge. Make cuts along the cuff, cutting up to the fold line, about 1 cm (½ inch) apart. Fit the strip around the inside of the tin, with the cuts on the base, pressing the cuts out at right angles so they sit flat around the base.
- Place the cake tin on a doubled piece of baking paper and draw around the edge. Cut out and sit the paper circles in the base of the tin.
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