"maria" wrote in message
Thanks very much! I went to that site however and found conversions for
bread but not cakes. That means I am not sure how to convert the eggs,
sugar or other things that are in a cake but not in bread!
You can convert the recipe to "baker's percentages" and then scale the
recipe up or down to fit the pan.
I have a chart that shows the quantities needed for rich fruit cake for ALL
the standard round and square tins. If you like, I could scan it and e-mail
it to you. It's from a 30 year old paperback put out by Good Housekeeping
in the UK. It uses weights, not cups.