Make a Wedding Cake Mixture

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

1. Select a large mixing bowl (or clean bucket if making a large quantity).


2. Add the sultanas, currants, grated lemon and mixed peel to the bowl.


3. 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.


4. Add the sherry to the fruit and mix very well.


5. 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.


6. Make sure that the eggs and butter are at room temperature.


7. 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.


8. Add the eggs one at a time beat only until each egg has been incorporated into the mixture.


9. 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.


10. 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.


11. Mix in the sifted flours, spice and salt.


12. 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 When You Make a Wedding Cake

Baking temperature 135C - 150C (275F - 300F)

• 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

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.

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.

Now that you know how to make a wedding cake why not give it a go.