Creating A Deep Fruit Wedding Cake: A Step-By-Step Guide

A deep fruit wedding cake is a British classic. This rich, dense cake is traditionally made with dried fruits, spices, and alcohol, and is known for its long shelf life and intense flavour. The process of making a deep fruit wedding cake involves several steps, from preparing the cake tin and soaking the fruits to baking, cooling, and decorating the cake. The cake is often layered with marzipan and fondant and beautifully adorned to match the wedding theme. With advance planning, attention to detail, and creativity, a deep fruit wedding cake can be a memorable centrepiece at any wedding celebration.

Choosing and preparing your ingredients

Dried Fruits:

The star ingredients of a deep fruit wedding cake are dried fruits, including currants, sultanas, raisins, cherries, and mixed peel. These fruits provide a combination of sweetness and tanginess, adding depth of flavour to the cake. It is recommended to soak these fruits in brandy, rum, or even tea or fruit juice (for a non-alcoholic version) for at least 24 hours or up to several weeks to enhance their flavour and moisture content.

Spices:

Spices play a vital role in giving the cake its signature warm and festive flavour profile. Ground cinnamon, nutmeg, cloves, allspice, and ground ginger are commonly used and can be purchased from your local supermarket or specialty spice stores.

Alcohol:

Traditionally, brandy is used in a deep fruit wedding cake, but some bakers prefer dark rum or whisky. Alcohol not only enhances the flavour but also acts as a preservative, helping the cake last longer. If you wish to omit alcohol, you can substitute it with fruit juice or tea.

Nuts:

Walnuts or almonds can be added to provide texture and crunch. However, their inclusion is optional, depending on your preference.

Marzipan and Fondant Icing:

Marzipan and fondant icing are essential for the traditional decoration of a deep fruit wedding cake. Marzipan is used as a foundation layer, followed by fondant for a smooth finish. These can be purchased from specialty baking stores or online suppliers.

Flour and Sugar:

Plain flour and sugar are the backbone of the cake, providing structure and sweetness. The brown sugar adds a caramel-like depth to the flavour. You can also add golden syrup for extra sweetness and richness.

Eggs and Butter:

Eggs and butter are essential for the richness and moisture of the cake. They help bind the ingredients together and create a smooth, creamy texture. It is recommended to use organic or free-range eggs and high-quality butter.

Optional Flavourings:

You can add zest of lemon or orange for a fresh, zesty contrast, or include almond or vanilla extract for an extra layer of flavour.

Cake Tin Preparation:

Before you begin baking, prepare your cake tin by greasing it with butter and lining it with multiple layers of parchment paper. You may also want to wrap the outside of the tin with newspaper to protect the cake's edges from overbaking.

Additional Tips:

When choosing your ingredients, opt for high-quality dried fruits, nuts, and alcohol, as these contribute significantly to the flavour and texture of the cake. If you're making a large cake, consider investing in a deep cake tin or scaling up the recipe accordingly. Additionally, always follow food safety guidelines when handling and storing your ingredients to ensure the best results for your deep fruit wedding cake.

Baking the cake

Baking a deep fruit wedding cake requires patience, precision, and planning. Here is a step-by-step guide to help you create the perfect fruit wedding cake:

Soak the fruits

It is recommended to soak the fruits for a minimum of 24 hours. Combine your chosen dried fruits in a large bowl and pour brandy or rum over them until they are completely covered. Seal the bowl with cling film and store it in a cool, dark place. Many bakers choose to soak the fruits for weeks or even months for a more intense flavour.

Prepare the cake tin

Grease a deep, round tin with butter and line it with two layers of parchment paper. For extra protection, you can wrap the outside of the tin with a double layer of newspaper.

Cream butter and sugar

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

Gradually add eggs

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

Sift in the dry ingredients

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

Add soaked fruit and nuts

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

Preheat the oven

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

Pour the batter into the tin

Pour the batter into the prepared tin, smoothing the top with a spatula.

Baking time

Place the cake on the middle shelf of the oven and bake for 4-5 hours. The long, slow baking process is necessary for a deep fruit cake. Check if the cake is done by inserting a skewer into the centre; if it comes out clean, the cake is ready.

Cooling and storage

Once the cake is baked, allow it to cool completely in the tin. Then, remove it from the tin, wrap it tightly in cling film, and then in foil. Store the cake in a cool, dark place.

Feeding the cake

In the weeks leading up to your event, "feed" the cake by unwrapping it and brushing it with brandy once a week. This step helps keep the cake moist and enhances its flavour.

Assembling the tiers

Prepare the Tiers

Before assembling the tiers, ensure that each cake layer has been properly baked and cooled before levelling the cakes. If necessary, trim the top of each cake to create a flat surface. It is crucial that each tier is stable and sturdy enough to support the weight of the tier above it. If you are using a multi-tiered cake, such as a three-tiered cake, each tier should be placed on a thin cake board of the respective size. Additionally, use cake drums or cake boards for added stability, ensuring they are the same diameter as each cake layer.

Create a Support System

Insert dowels or plastic cake pillars into each tier to provide structural support. Place them in a circular pattern to bear the weight of the tier above. You can purchase dowels from specialty baking supply stores or online retailers. For added stability, use a cake board under each tier.

Stacking Method

Carefully stack each tier by lifting it with a large spatula or a flat cake lifter. Centre each layer precisely, as even a slight misalignment can affect the overall stability of the cake. Use a cake lifter or a broad cake spatula to lift and position the tiers accurately.

Conceal Gaps and Enhance Appearance

Once the tiers are stacked, you can add decorative icing or ribbons around the base of each tier to conceal any visible gaps and enhance the overall appearance of the cake. Choose a ribbon colour that complements the theme of your wedding.

Final Touches

If desired, add fresh flowers, sugar flowers, or other decorations to the top and sides of the cake. You can also use gold or silver leaf accents for a touch of glamour. If transporting the cake to the venue, consider assembling the tiers on-site to prevent damage during transit.

Assembling a tiered deep fruit wedding cake requires patience and attention to detail. By following these steps, you will create a stable and stunning cake that will be a memorable centrepiece at your wedding.

Decorating the cake

Decorating a deep fruit wedding cake leaves room for creativity and personal expression. Here is a comprehensive guide to help you achieve a professional-looking cake:

Traditional Marzipan and Fondant Icing:

Before adding any icing, prepare the cake's surface by trimming the top to create a stable base for decorations. Brush a thin layer of warmed apricot jam onto the cake to help the marzipan stick.

Marzipan Layer:

Dust your work surface with icing sugar to prevent sticking. Roll out the marzipan to about 5mm thick, ensuring it's large enough to cover the entire cake. Carefully lift and drape it over the cake, smoothing it down gently to eliminate air pockets and creases. Trim away any excess marzipan and allow it to set for at least 24 hours before applying the fondant.

Fondant Icing:

Dust your work surface and rolling pin with icing sugar, then roll out the fondant to about 3-5mm thick. Lift and drape it over the marzipan layer, smoothing it gently. Use a fondant smoother to remove air bubbles and creases, and trim excess fondant at the base.

Creative Decoration Ideas:

While marzipan and fondant are popular, you can make your wedding cake stand out with these unique ideas:

• Edible Flowers and Botanical Themes: For a rustic or bohemian theme, add edible flowers like roses, violets, lavender, and pansies. Fresh herbs like rosemary and thyme can also be used.
• Gold Leaf and Metallic Accents: Add glamour with gold or silver leaf accents on the fondant, perfect for winter weddings or evening celebrations.
• Hand-Painted Details: Use edible food colours or food-safe paints for intricate and personalised designs, such as floral motifs or abstract art.
• Drip Icing for a Modern Twist: Drizzle coloured glaze over the cake for a contemporary look. Try white chocolate ganache or caramel for a drip effect.
• Rustic Naked Cake Style: For a minimalist or rustic wedding, forgo full fondant coverage and add a thin layer of buttercream, allowing the cake's texture to show through. Decorate with fresh fruit, berries, or flowers.

Tools and Accessories:

• Turntable: A rotating cake turntable helps achieve a smooth finish when applying icing.
• Fondant Smoother: This tool ensures a polished, air-bubble-free finish on fondant.
• Small Offset Spatula: Useful for spreading icing and smoothing small areas.
• Edible Glue: Essential for attaching delicate decorations like edible flowers or sugar decorations.
• Brushes: Fine brushes are needed for applying gold leaf, edible paint, or delicate details.

Cake Topper Options:

• Classic Bride and Groom Figures: Go for traditional cake toppers like classic bride and groom figurines.
• Monogram Toppers: Custom monograms made of wood or acrylic with the couple's initials offer a modern, minimalist look.
• Customised Figurines: Opt for personalised figurines reflecting the couple's interests, pets, or hobbies.
• Edible Sugar Flowers or Fruit: For a natural look, top the cake with an arrangement of edible sugar flowers or fresh seasonal fruit.

Storage and Transportation Tips:

• Storage: Store the decorated cake in a cool, dry place, avoiding refrigeration as it can cause the fondant to sweat. Instead, keep it in an airtight container.
• Transportation: Transport the cake tiers separately and assemble them at the venue, especially for larger cakes. Use a cake carrier or box, and place the cake on a flat, non-slip surface in your vehicle.

Decorating a deep fruit wedding cake allows you to add your personal touch. With these tips and your creativity, you can create a memorable and beautiful cake for your special day.

Storing and transporting the cake

Storing and transporting a deep fruit wedding cake requires careful planning to ensure it arrives safely and stays fresh. Here are some detailed tips to help you with this process:

Storage Tips:

• Once the cake is decorated, it is best stored in a cool, dry place. Avoid refrigeration, as this can cause the fondant to sweat. Instead, keep it in an airtight container or cake box.
• If you need to store the cake for an extended period, such as saving the top tier for your first anniversary, freezing is the best option. Wrap the decorated cake in two layers of greaseproof paper and an outer layer of tin foil before placing it in the freezer.
• To defrost a frozen cake, simply let it thaw at room temperature for about 24 hours. It is recommended to re-ice the cake after freezing to check for any signs of mould and to ensure freshness.

Transportation Tips:

• Invest in a suitable cake carrier or box that fits your cake securely. The box should be the same width as the cake drum or board to prevent the cake from sliding around.
• Transport the cake on a flat surface in your vehicle, such as the floorboard, and avoid placing it on seats or laps, as they are unstable and slanted.
• For larger cakes with multiple tiers, consider transporting the tiers separately and assembling them at the venue. This can be done using dowels or a stacking system to prevent the cake from shifting during transit.
• Keep the vehicle cool during transport, especially if the cake does not require refrigeration. Use air conditioning and avoid direct sunlight to prevent the buttercream or icing from melting.
• Drive carefully and slowly, especially when turning corners, going over bumps, or making sudden stops. If possible, have someone sit next to the cake to hold it steady during the drive.
• If you are transporting the cake over a long distance or in hot weather, consider chilling or freezing the cake beforehand to help it stay firm during the journey.
• Bring an emergency kit with extra frosting, icing spatulas, and other cake-decorating tools in case any repairs are needed upon arrival.

Frequently asked questions