approximately. 20 slices
Place all of the dried fruit inside a saucepan, and add some bourbon or brandy. Provide the boil, then remove it heat, covering once cooled, and allow it to steep overnight, covered. And make certain you are taking your eggs and butter from the fridge so they're at 70 degrees for the building of the wedding cake tomorrow.
The following day, preheat your oven to 150C / gas mark 2, and make preparations your tin, (see below). Cream the butter and sugar together, then beat within the grated lemon zest.
Add some eggs individually, beating well after each addition, then beat within the black treacle and almond extract.
Sift the dry ingredients together, then mix the drenched fruit alternately using the dry ingredients in to the creamed mixture, mixing completely. Fold within the chopped pecans.
Place the cake mix in to the prepared tin and bake within the oven, following a table opposite, or until a cake-tester or skewer placed in to the cake arrives cleanish.
Once the cake is cooked, brush with a few extra tablespoons bourbon or brandy or any other liqueur of your liking. Wrap immediately in the tin – utilizing a double-thickness of aluminum foil – because this will trap heat and form steam, which could keep the wedding cake soft on the top.
When it is completely cold, take away the cake in the tin and rewrap in foil, storing, preferably within an airtight tin or Tupperware, not less than 3 days to enhance the flavors. And find out the Make Ahead tip, too.
Preparing your tin
To organize your tin, line the edges and bottom of the deep, round, loose-bottomed cake tin having a double layer of greaseproof paper or baking parchment. The paper may come up a great 10cm greater compared to sides from the tin consider a lining that's about two times as deep because the tin. Eliminate 2 circles of paper, and a pair of very lengthy rectangles which will fit alongside from the tin and rise above it just like a top hat. Before you decide to place the 2 rectangular pieces within the tin, fold one lengthy side of every piece in for the center by about 2cm, as though arriving a hem, then try taking some scissors and snip into this hem, at approximately. 2cm times, as though creating a rough frill.
Grease the tin, lay one paper circle at the base and obtain your lengthy pieces and fit it lower one for reds, using the frilly edge across the bottom, then press lower that edge therefore it sits flat around the circle and holds it in position. Press the paper well in to the sides, and repeat using the second rectangular piece. Now put the second circle on the top from the 2 pressed lower frilly edges, to assist contain the pieces round the edge in position.
If you are creating a big cake, it's worth wrapping the outdoors from the tin having a double layer of brown paper (also approaching about 10cm over the rim from the tin) however i think before if I am creating a normal-sized one (20cm–23cm).
Make ahead tip
Result in the cake as much as 6 days ahead and wrap inside a double layer of greaseproof paper along with double layer of foil. Store within an airtight container inside a awesome, dry place. (You could include a little more bourbon or brandy over this storage time for you to feed the wedding cake and moist.)
Freeze ahead tip
Result in the cake and wrap as above. Freeze for approximately 12 months. To thaw, unwrap the wedding cake and thaw overnight at 70 degrees. Rewrap and store as above until needed.