This is the traditional method of lining a tin and will work for square, round and other shaped tins with straight sides.
Place the tin onto a sheet of baking paper or greaseproof and draw around the base with a pencil
Cut out the base shape.
Measure the circumference of the tin. Cut out a strip of paper a little wider than the height of the tin and a little longer than the circumference.
Make a fold about 2.5 cm (1 inch) along one long edge of the strip.
Cut a fringe along the folded section.
Lightly grease the tin by wiping a little butter around it using a bit of kitchen paper. Although this is not essential it will hold the paper in place. Stand the edging strip inside the tin. The fringed base should splay and lie on the bottom of the tin.
Place the base section on to the bottom of the tin.
Because a fruit cake usually takes longer to bake than other cakes it needs a little extra protection in the oven to prevent it from burning. You will need to cut out three discs the same size as the base and four strips the same length as the circumference of the tin.
Double line the inside and base of the tin with two of the discs and two strips.
Stand the remaining two strips around the outside of the tin.
Tie string around the outside of the tin to hold the paper in place. (Don’t use plastic string though or it will melt !)
Cut a small circle out of the centre of the last remaining disc to allow steam to escape whilst the cake is baking. Fill the baking tin two thirds full with batter and place the disc with the hoe in gently on top.