This is an old question but I too want the Celebration cake recipe and can't find my book anymore. I did find this which I think may be the same as I do recall it being in quantities for different tiers:
http://www.be-ro.co.uk/f_basics.htm > then Celebration Fruit Cakes
and in case the link is broken:
Celebration Fruit Cakes
Tin sizes:
A square tin holds more mixture than a round tin. For each tier, the smaller tin size gives a deeper cake.
Recipe Quantities
Recipe Quantity Baking time
slow oven
Top Tier
15-18 cm (6-7 inch) tin Half quantity of recipe 3-4 hours
Second Tier
20-23 cm (8-9 inch) tin Exact quantity 4 hours
Third Tier
25-28 cm (10-11 inch) tin 1½ times the quantity 5-6 hours
Protecting your cake and baking times:
Protect a large cake by fastening a band of doubled brown paper round the tin 5-7.5 cm (2-3 inches) higher than the tin. Stand the tin on a thick layer of brown paper or a newspaper. Cover the cake with paper or foil after 2 hours, or if browning too quickly. Bake in a low oven 150ºC, 300ºF, Gas Mark 2. Always check your cake after 3 hours then every half an hour until cooked.
Brandy or Rum:
Add a small quantity to the cake when mixing and pour remainder over the cake whilst still warm. Alternatively, to soften the crust and sweeten any burnt fruit, boil together for half a minute 1 x 15 ml spoon (1 tbsp) water and 1 x 15 ml spoon (1 tbsp) sugar, remove from heat, add 1 x 15 ml spoon (1 tbsp) spirit. Brush over whole of cake. If the cake is over-baked, double or treble these quantities of syrup.
Storing and Decorating:
Wrap in greaseproof paper then foil and place upside down in an airtight container. Keep for 4 weeks before using.
Rich Almond Paste: Use underneath Royal and Fondant Icing to give a smooth surface and prevent the cake discolouring the icing. Apply 1 week before decorating with Royal Icing if time permits.
Royal Icing: The traditional finish for celebration cakes. For a softer icing and easier cutting, add 1 x 5 ml spoon (1 tsp) glycerine per 450 g (1 lb) icing sugar.
Quantities of Almond Paste and Royal Icing: Use this guide and the basic recipes for Almond Paste/Royal Icing to determine the correct quantities for your cake.
Quantities of Almond Paste/Royal Icing
Cake Size Recipe Quantity
15-18 cm (6-7 inch) tin Half quantity of recipe
20-23 cm (8-9 inch) tin Exact quantity
25-28 cm (10-11 inch) tin 1½ times the quantity
Applying Rich Almond Paste:
1 Level top of cake if necessary, by trimming with a knife, or adding pieces of Almond Paste.
2 Brush cake over with the egg white or sieved/thinned apricot jam.
3 Cut off one-third of Almond Paste. Dredge worktop with icing sugar and roll out remaining two-thirds of paste into a strip the depth of, and long enough to go round, the cake.
4 Press Almond Paste on to sides of cake.
5 Roll out remainder of paste into a circle, press on top of cake.
6 Smooth, all joins with a knife or rolling pin, to give a level top with a sharp edge to all sides.
7 Cover the greaseproof paper and leave to dry for about a week before decorating (if time permits).
Icing a Cake with Royal Icing:
1 Stand cake on icing table, a cake tin or inverted dinner plate.
2 Using a palette knife or broad bladed knife, cover the entire cake with an even thickness of icing.
3 For a rough surface effect, pull the icing up into peaks with the flat of the knife. Add decorations before the icing sets.
4 For a smooth finish, level top and sides with a knife. If icing sticks to knife, dip into very hot water then shake to remove surplus moisture.
5 Allow icing to harden, then secure cake to cake board with a little icing.
6 Add piped decorations, using tinted icing for added effect.
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