Method
Preheat the oven to 150C/300F/Gas mark 2.
Line the edges and bottom of the 20cm/8in, 9cm/3in deep, round loose-bottomed cake tin having a layer of bake-o-glide or any other multiple-use plastic-baking parchment. When lining the tin using the bake-o-glide, cut the fabric into strips which are two times up to the tin itself (it’s simpler to make use of two shorter strips of bake-o-glide, than a single lengthy strip) the peak from the strips protects the wedding cake from increasing in popularity the outdoors from the cake tin.
Put the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cacao right into a large wide saucepan. Heat the mix until it reaches a light boil, stirring the mix because the butter melts. Allow the mixture simmer for 10 mins. Then take away the saucepan in the heat and then leave to face for half an hour.
After half an hour, the mix may have cooled just a little. Add some eggs, flour, ground almonds, baking powder and bicarbonate soda, and blend well having a wooden spoon or spatula before the ingredients have emerged.
Carefully pour the fruit cake mixture in to the bake-o-glide lined cake tin. Transfer the wedding cake tin towards the oven and bake for 1-2 hrs, or until the top cake is firm and can includes a shiny and sticky look. At this time, should you insert a cake tester into the center of the wedding cake, the wedding cake should be just a little uncooked in the centre.
Put the cake on the cooling rack. When the cake has cooled, take it out of the tin.
To brighten, put the chocolate covered espresso beans within the center from the cake and arrange the gold starts round the perimeter of the top cake. Then sprinkle some gold small-balls over the entire cake. Sprinkle the Disco Gold Hologram Glitter over the top cake.