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To make a wedding cake see
Wedding Cake Mix Recipe which has
a list of ingredients.
See below for instructions on how to mix your wedding fruit cake
ingredients.
How to Make a Wedding Cake Mixture
- Select a large mixing bowl (or clean bucket if
making a large quantity).
- Add the sultanas, currants, grated lemon and
mixed peel to the bowl.
- Use scissors to chop the raisins, prunes, and
apricots to
the same size as the sultana’s quarter the cherries and add to
the other dried fruit.
- Add the sherry to the fruit and mix very well.
- Cover bowl securely with plastic to avoid
evaporation of
the sherry. Soak the fruit for up to 7 days but not less than 3 days.
The soaking of the fruit will plump them up because they will have
absorbed the alcohol.
- Make sure that the eggs and butter are at room
temperature.
- With an electric mixer beat the butter, but
don’t
beat it until it goes pale. Add the brown sugar (make sure it is lump
free by sifting), beat it only until it is combined with the butter.
- Add the eggs one at a time beat only until each
egg has been incorporated into the mixture.
- You may not need to add all the eggs to the
mixture, which
can happen in the larger cakes. If the cake mixture seems to be
saturated before you add the second last or even the last egg, leave
these eggs out.
- Add to the soaked fruit, marmalade, golden
syrup, glycerin,
vanilla essence, chopped toasted almonds, dates, walnuts and almond
essence and the egg mixture. Using your hands break up any fruit lumps
and mix well.
- Mix in the sifted flours, spice and salt.
- Place into the prepared cake tins and bake.
Before you bake your cake/s read Wedding Fruit Cake Baking Guide
for instructions on cake placement in the oven and other important
information.
Baking Times for Wedding Fruit Cake
- 125g (1/4 lb) cake mix 2 1/2 - 3 hours
- 250g (1/2 lb) cake mix 3 -3 1/2 hours
- 375g (3/4 lb) cake mix 4 -4 1/2 hours
- 500g (1 lb) cake mix 4 1/2 - 5 hours
- 625g (1 1/4 lb) cake mix 5 – 6 hours
- 750g (1 1/2 lb) cake mix 6 – 7 hours
To Test if the Cake is Cooked
image by slushpup
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You
should test the cake toward the end of the stated cooking time. The
cake should be firm to touch before you test it.
To test, place a skewer into the center of the cake (don’t put the
skewer into any cracks on the top of the cake).
Your cake is cooked if the skewer comes out with no trace of cake
mixture on it. The skewer may come out a little moist but this could be
due to the fruit in the cake.
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If the cake mixture does show on the skewer continue to baking until it
is cooked. You may have to protect the top of the cake from burning
with several layers of brown paper.
When the cake is fully cooked remove it from the oven and tear away the
lining from around the top of the tin, with a pastry brush and some
sherry, rum or brandy (your choice) brush over the top of the cake
while it is still hot.
After adding the alcohol, cover the top tightly with a piece of
aluminum foil. This will trap in the steam and make the top of the cake
softer.
Leave the cake in the tin and the aluminium foil and turn upside down
on a clean towel making sure the surface is flat. Wrap the cake in the
towel and leave it until it is cold. This could take any where from 12
to 24 hours it really depends on the size of the cake. When the cake is
cold you should have a nice flat surface on the top of the cake.
Once the cake is cold remove it from the tin,
don’t remove
the lining paper (you remove the paper when you are ready to
ice the cake).
Wrap the cake in plastic cling wrap and then in foil. Store the cake in
a cool dry place.
You can store it this way for about 6 months. If you live in a humid
climate, I suggest that you store the cake in the refrigerator until
you are ready to decorate it.
The cake can now be iced with
almond paste and
fondant icing.
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Making
your own wedding cake and are unsure of how many cakes you
will need to serve your wedding guests, see our easy to follow cake
portions
and cake size chart here.
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