Assembling A Fruit Wedding Cake: A Step-By-Step Guide

A fruit wedding cake is a traditional British classic, often chosen for its rich flavour, longevity, and dense texture. The cake is typically made in several layers, with each tier representing a different part of the married couple's journey. The bottom layer is served at the wedding, the middle layer is for guests to take home, and the top layer is saved for the first anniversary or a christening.

Fruit wedding cakes are known for their generous use of alcohol and dried fruits, which not only enhance the taste but also act as preservatives, allowing the cake to last for months and even up to a year. The rich flavour profile is achieved through the use of dried fruits like currants, sultanas, cherries, and peel, combined with spices such as cinnamon, nutmeg, and cloves. The alcohol, usually rum, brandy, or whisky, is used to soak the fruits and brush over the baked cake, contributing to its long shelf life.

Assembling a fruit wedding cake involves several steps, including soaking the fruits in alcohol, preparing the cake tin, creaming the butter and sugar, adding eggs, dry ingredients, and soaked fruits, baking, cooling, and storing. The cake is then decorated with marzipan and fondant, or with fresh flowers, fruit, and a special cake topper.

Choosing your fruit

Choosing the right fruit for your wedding cake is a crucial step in creating a delicious and visually appealing cake. Here are some tips and considerations to help you select the perfect fruits:

Variety of Fruits

Fruits can be used as accents or the main attraction on your wedding cake. Consider a mix of fresh and dried fruits to add texture and colour to your cake. Here are some options:

• Berries: Strawberries, blueberries, raspberries, and blackberries add a pop of colour and a touch of sweetness.
• Citrus Fruits: Oranges, lemons, limes, and grapefruit offer a vibrant and refreshing flavour. You can use slices or segments as decorations or even candied peels.
• Tropical Fruits: Pineapple, mango, papaya, and coconut bring a tropical twist to your cake.
• Stone Fruits: Peaches, plums, apricots, and cherries provide a range of colours and flavours.
• Melons: Cantaloupe, honeydew, and watermelon can be used for their vibrant colours and sweet taste.
• Grapes: Use green, red, or black grapes to add interest and a burst of flavour.

Colour and Taste

When choosing fruits for your wedding cake, consider the colour palette you want to achieve. Select fruits that complement each other and fit your wedding theme. Also, think about the taste and flavour profile you want to create. Some fruits have stronger flavours than others, so balance them accordingly.

Seasonality

Using seasonal fruits in your wedding cake can ensure they are at their freshest and most flavourful. Consider the time of year for your wedding and choose fruits that are in season. For example, berries are perfect for summer weddings, while apples and pears are great for autumn.

Preparation and Storage

Some fruits may require preparation before being added to the cake. For instance, peeling, slicing, or chopping fruits into uniform sizes can create a neat and tidy look. Also, consider the storage requirements of the fruits to ensure they stay fresh until the wedding day.

Pairing with Other Ingredients

Think about how the fruits will pair with the other ingredients in your cake. For example, citrus fruits go well with light and fluffy sponges, while richer fruits like figs and dates complement denser cakes. You can also pair fruits with herbs, edible flowers, or even a drizzle of honey to enhance their flavours.

Quantity

Finally, consider the quantity of fruit needed for your cake. It will depend on the size of your cake and the desired fruit-to-cake ratio. You may want the fruits to be a prominent feature or just a subtle accent. Order or purchase an ample amount of fruit to allow for any last-minute additions or replacements.

Preparing the fruit

Choose your fruit:

The most common fruits used in fruit wedding cakes are currants, sultanas, raisins, glace cherries, and mixed peel. You can also add other dried fruits like cherries, apricots, dates, cranberries, or prunes. If you want to add a touch of luxury, you can use candied fruits like oranges, lemons, pineapples, or citron. These fruits are preserved in sugar syrup and add sweetness and colour to the cake.

Soak the fruit in alcohol:

Soaking the fruit in alcohol is a key step in preparing the fruit for a fruit wedding cake. The alcohol helps to preserve the cake and adds a unique flavour. Traditional alcohols used include brandy, rum, or whiskey. However, you can also use other alcohols like dark rum, whisky, or even non-alcoholic alternatives like strong tea, fruit juice, or apple juice. The fruit should be soaked for at least 24 hours, but many bakers prefer to soak the fruit for several days or even weeks for a more robust flavour. Combine your chosen dried fruits in a large bowl and pour enough alcohol to cover them. Seal the bowl with cling film and leave it in a cool, dark place.

Prepare the fruit for mixing:

Before mixing the fruit with the other ingredients, it's important to prepare it properly. If you're using candied fruits, chop them into small pieces. For dried fruits, you can chop them or leave them whole, depending on your preference. Some recipes call for heating the alcohol before adding the fruit to help plump up the fruit. You can also add nuts to the fruit mixture, such as walnuts, pecans, or almonds, to provide a crunchy element and enhance the flavour.

Combine the fruit with other ingredients:

Once the fruit is soaked and prepared, it's time to combine it with the other ingredients. In a large bowl, mix the fruit with spices like cinnamon, nutmeg, and allspice. You can also add in some grated lemon or orange zest for a fresh, zesty contrast. Finally, add in the flour and any other dry ingredients, mixing until everything is well combined.

Fold in the fruit:

When the cake batter is ready, it's time to fold in the prepared fruit. Gently fold the fruit into the batter until it is evenly distributed. Be careful not to overmix the batter, as this can affect the texture of the cake.

By following these steps and allowing the fruit to soak and mature, you'll create a fruit wedding cake with a rich flavour and dense texture that will be a show-stopping centrepiece at any wedding.

Mixing the batter

Before you begin mixing, preheat your oven to the appropriate temperature, usually around 140-160°C. It's also important to prepare your cake tin by greasing it and lining it with baking paper. You may also want to wrap the outside of the tin with brown paper to protect the cake's edges from overbaking.

Now, let's get started with the batter!

Step 1: Cream the Butter and Sugar

Place the butter and sugar in a large mixing bowl. Start creaming them together until they become light and fluffy. This step is crucial for incorporating air into the batter, ensuring a light and airy texture in your cake. You can use an electric mixer to make this process easier, especially if you're making a larger cake.

Step 2: Add the Eggs Gradually

Add the eggs to the mixture one at a time, making sure to mix well after each addition. If the mixture starts to curdle, simply add a spoonful of flour to stabilize it. Continue until all the eggs are incorporated.

Step 3: Combine Dry Ingredients

In a separate large bowl, sift together the flour, spices, and a pinch of salt (if desired). You can also add nuts to this mixture if you like. Combining the dry ingredients separately ensures even distribution throughout the batter.

Step 4: Fold in the Dry Ingredients

Now, gradually fold the dry ingredients into the wet mixture (butter, sugar, and eggs). Be gentle and careful not to overmix. Stop folding when you no longer see streaks of flour in the batter.

Step 5: Add Soaked Fruits and Nuts

If you're using soaked fruits, such as dried fruits soaked in alcohol, it's time to add them to the batter. Carefully fold in the soaked fruits, along with any remaining liquid from the soaking process. This step adds richness and depth of flavor to your cake.

You can also add nuts at this stage if you prefer. Fold them in gently until they are evenly distributed throughout the batter.

Step 6: Finalize the Batter

Give the batter a final mix to ensure all the ingredients are well combined. The batter should be thick and evenly mixed.

That's it! Your fruit wedding cake batter is now ready to be poured into the prepared cake tin and baked according to the recipe instructions. Remember to smooth the top of the batter and tap the tin on the work surface a few times to remove any air pockets before placing it in the oven.

Fruit wedding cakes typically require long, slow baking, so be patient and keep an eye on your cake. Check for doneness by inserting a skewer into the center of the cake; if it comes out clean, your cake is ready!

Baking the cake

Baking a fruit wedding cake takes patience, precision, and planning. Here is a step-by-step guide to creating the perfect fruit wedding cake from scratch.

Soak the Fruits:

A minimum of 24 hours of soaking is recommended, but many bakers soak the fruit for weeks or even months for maximum flavour. Combine your chosen dried fruits in a large bowl and pour over enough brandy, rum, or sweet wine to cover them. Seal with cling film and leave in a cool, dark place.

Prepare the Cake Tin:

Grease a deep round tin with butter and line it with double layers of parchment paper. You may also want to wrap the outside of the tin with a double layer of newspaper to protect the cake's edges from overbaking.

Cream Butter and Sugar:

In a large mixing bowl, cream together butter and brown sugar until light and fluffy.

Add Eggs Gradually:

Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.

Sift in the Dry Ingredients:

Combine flour with spices and a pinch of salt, then gently fold this mixture into the butter mixture.

Add Soaked Fruit and Nuts:

Carefully fold the soaked fruits and any additional nuts into the batter until evenly distributed.

Preheat the Oven:

Preheat your oven to 140°C (fan) or 160°C (conventional).

Pour the Batter:

Pour the batter into the prepared tin, smoothing the top with a spatula. Place the cake on the middle shelf of the oven.

Baking Time:

A deep fruit cake requires long, slow baking. Expect it to take 4-6 hours, depending on your oven and the size of the cake. Check periodically by inserting a skewer into the centre; if it comes out clean, the cake is done.

Cooling and Storage:

Once out of the oven, allow the cake to cool completely in the tin. Once cool, remove it and wrap it tightly in cling film, then in foil. Store in a cool, dry place.

Feeding the Cake:

In the weeks leading up to your event, "feed" the cake by unwrapping it and brushing it with a bit more brandy or other liquor. This step helps keep it moist and enhances the flavour.

Assembling the tiers

To assemble the tiers of your fruit wedding cake, you will need to cut out a template the same size as the second layer and place it in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark the dowel with a pencil to indicate where it comes out of the cake. Lift out the dowels and trim them about 1-2mm above the mark, then stick them back into the cake. Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Repeat this process with each tier.

If you are assembling a 5-tier cake like the one described in the blog "Around the World in 80 Bakes", you will need to cut out a template the same size as the second layer and place it in the position of the second tier. Mark each corner with a needle. Push five plastic dowels into the cake and mark the dowels with a pencil to indicate where they come out of the cake. Lift out the dowels and trim them about 1-2mm above the mark, then stick them back into the cake. Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Repeat this process with each tier.

• It is recommended to cut a cardboard cake circle to fit each tier and place it on top of the dowels for added stability.
• If you are transporting the cake to the venue, it is best to assemble the tiers on-site to avoid any damage during transportation.
• Use a cake stand or a sturdy base to support the weight of the cake.
• If you are using fresh flowers or other decorations, add them just before serving to ensure they look their best.

Frequently asked questions