Perfect Fruit Wedding Cake Recipe
Make your own Wedding Cake
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Fruit cake recipes have been around for years and the most traditional fruit cake recipe is the wedding fruit cake.
It's easier than you think and the best part is the fruit cake can be stored for weeks before you're ready to cover it with rolled fondant icing and more of your wedding cake decorating ideas, a day or so before the wedding day.
If you want to make your own wedding cake; this easy-to-follow dark fruit cake recipe with step by step instructions, will take the guesswork out of making your wedding cake.
The wedding fruit cake is the most popular wedding cake recipe of all. Watch this excellent video tutorial; then go and make your own wedding cake. You be the expert.
Make Wedding Cake -
The perfect wedding cake recipe.
Video tutorial and recipe on how to make a dark wedding fruit cake.
How To Make Fruit Cake (RealMeals - DIY Wedding Cake - Video duration is 10:53 minutes) Chef Alison May - www.alisonkitchen.com
How to Make Fruit Cake
The rich fruit cake is easy to make, ice with marzipan for a perfect fruit cake.
Ingredients for Dark Wedding Fruit Cake:
| * | 220 g plain flour |
| * | 1⁄4 tsp salt |
| * | 1⁄2 tsp mixed spice |
| * | 1⁄2 tsp ground cinnamon |
| * | 200 g butter |
| * | 2 Tbsp black treacle |
| * | 1 Tbsp marmalade |
| * | 1⁄4 tsp vanilla essence |
| * | 4 medium eggs, lightly beaten |
| * | 800 g mixed dried fruit |
| * | 100 g chopped mixed peel |
| * | 150 g glace cherries, halved |
| * | 100 g blanched almonds, chopped |
| * | 250 ml orange liqueur , or orange juice |
| * | 200 g brown sugar |
Instructions for Making a Dark Fruit Cake
| Step 1: | Soak the fruit Soak 800g mixed dried fruit, 100g chopped mixed peel and 150g glace cherries in 250ml orange liqueur overnight. |
| Step 2: | Preheat oven The next day, heat your oven to 150C/300F/Gas2. Grease a 20cm/8inch round or an 18cm/7inch square cake tin and line the bottom and sides with baking parchment. |
| Step 3: | Flour mixture Sieve 225g plain flour, 1/4 teaspoon salt, 1/2 teaspoon mixed spice and 1/2 teaspoon cinnamon into a bowl. |
| Step 4: | Butter mixture Cream 200g butter and 200g dark brown sugar in a large mixing bowl and then mix in 2 tablespoons of black treacle, 1 tablespoon marmalade and 1/4 teaspoon vanilla essence until light and fluffy. |
| Step 5: | Add eggs Beat 4 eggs, and fold them a little at a time into the mixture adding a tablespoon of the flour mixture with the last of the eggs. |
| Step 6: | Add flour mixture Fold in the remaining flour mixture until well mixed. Then mix in the soaked fruit mixture with 100g chopped almonds. |
| Step 7: | Bake Turn the mixture into the prepared tin and make a slight hollow in the centre. Bake in the oven for 3 hours and then test with a skewer. If it's not ready bake for up to another hour testing every 20 minutes until the skewer comes out clean. |
| Step 8: | Cool Remove from the oven and leave to cool in the tin for 15 minutes. Turn out on to a wire rack and leave to cool. |
| Step 9: | Soak Once cool, make a few holes in the cake with a skewer and pour over 3-4 tbsp of Orange Liqueur. Let it soak into the cake. Store the cake wrapped in foil and in an airtight tin or plastic container, holes side up. |
| Step 10: | Store For a rich and moist cake, spoon over a few tablespoons of brandy, Orange Liqueur, or for an alcohol free version use cold tea, every week until you are ready to ice and decorate your cake. |
