About
Mi states: 'This recipe is created by melting the butter and sugar together first, then stirring within the fruits. This ensures the wedding cake is actually moist and fruity and bakes to provide a dense, even result, although simultaneously remaining flat on top, that makes it ideal for using like a base for decorating.'
- Makes: 1
- Level of skill: Easy peasy
- Costs: Mid-cost
Ingredients
- 20cm (8in) round or square tin
- 250g unsalted butter, plus extra for greasing
- 360g naturally coloured glac cherries, halved
- 320g sultanas
- 450g raisins
- 550g currants
- 225ml brandy
- 260g dark muscovado sugar
- 1 tablespoons of treacle
- 5 large eggs, gently beaten
- 240g plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger root
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon mixed spice
- 40g glac ginger root
- 1/2 teaspoon vanilla flavoring
Method
- Grease and line an in-depth cake tin with non-stick baking paper or make use of a non-stick cake tin. Wash the fruits and drain via a sieve. Tip right into a bowl, and pour the brandy within the mixture. Leave to steep for approximately 6 hrs.
- Preheat the oven. Ensure all of the ingredients are in 70 degrees. Melt the butter and sugar together inside a saucepan, stirring until well mixed, then pour right into a mixing bowl. Add some treacle and blend well, adding the eggs and blend again. Sift within the flour, baking powder and spices and fold in well, then stir within the steeped fruit and remaining liquid, the glac ginger root and vanilla flavoring.
- Spoon the mix in to the prepared tin and bake, 21/2 hrs on 140°C gas mark 1, until a skewer placed into the center of the wedding cake arrives clean. Leave the wedding cake to awesome within the tin and switch out when cold.
- To Keep Wrap inside a double layer of greaseproof paper along with a layer of foil. Store at 70 degrees to mature for approximately 6 days before the event. Once covered in marzipan and icing, this cake could keep for any further 6 several weeks at 70 degrees. Alternatively, store within the freezer covered with a dual layer of greaseproof paper and double layer of foil virtually indefinitely.