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

Fruit cakes are a popular choice for weddings, and with good reason. They are not only delicious but also full of colour and flavour, making them a perfect choice for a celebration. Preparing a fruit cake can be tedious, but the results are well worth the effort. This guide will take you through the steps to make a delicious fruit cake that will impress your wedding guests. From soaking the fruit to baking and decorating, we will cover everything you need to know to create a show-stopping fruit cake for your big day.

Preparing your tins

Firstly, preheat your oven to the desired temperature. For a fruit cake, this is usually around 140-160°C (120-150°C for fan-assisted ovens). While the oven is heating up, you can start preparing your tins.

For a fruit cake, it is recommended to use a deep cake tin, ideally with a diameter of 15-16 cm for a single-tier cake. If you are making a multi-tiered wedding cake, you will need to adjust the tin sizes accordingly. Grease the tin generously to ensure the cake doesn't stick.

Next, you will need to line the tin with parchment or baking paper. Cut out two circles of parchment paper that fit snugly in the bottom of the tin. You may also cut out strips of parchment paper to line the inside edges of the tin. This double lining helps to prevent the cake from burning or sticking to the tin.

In addition to lining the tin, it is also a good idea to wrap the outside of the tin with a layer of greaseproof paper or brown paper. This helps to insulate the tin and ensure even baking. Secure the paper with string, making sure it is tightly wrapped around the tin.

If you are baking a large or particularly tall cake, you may need to place the tin on a baking sheet for additional support. Line the baking sheet with a double thickness of brown paper before placing the tin on top.

Once your tins are prepared, you can spoon in the cake mixture and proceed with the baking process, following your chosen recipe's instructions for temperature and timing. Remember to allow the cake to cool before removing it from the tin and decorating.

By taking the time to properly prepare your tins, you will ensure your fruit wedding cake bakes evenly and releases smoothly from the tin, resulting in a beautiful and delicious creation.

Soaking the fruit

Firstly, you will need to gather your chosen dried fruits. Common choices include currants, sultanas, raisins, glace cherries, and mixed peel. You can also add nuts such as almonds or pistachios if you wish. Once you have your selection of fruit, place them in a large mixing bowl and pour over your chosen liquid. This can be alcohol, such as brandy, rum, or cherry brandy, or fruit juice. You will need enough liquid to cover the fruit.

Cover the bowl with cling film and leave the fruit to soak. The length of time can vary depending on the recipe and your personal preference, but it is usually recommended to soak the fruit for at least six hours, or even overnight. This allows the fruit to absorb the liquid and become plump and juicy. It also helps to infuse the fruit with flavour, enhancing the taste of your cake.

While the fruit is soaking, you can prepare the other ingredients for your cake batter. It is important to give the fruit enough time to soak, so that your cake will be moist and full of flavour. Once the fruit has finished soaking, you can drain off any excess liquid and add the fruit to your batter, following your chosen recipe.

If you are making a particularly large fruit cake, such as a wedding cake, you may wish to feed the cake with additional alcohol after it has been baked. This will help to keep it moist and can be done by pricking small holes in the top of the cake and spooning over a little alcohol, allowing it to soak into the cake.

Mixing the batter

Now that you've gathered and prepared all your ingredients, it's time to mix the batter for your wedding fruit cake. Here's a step-by-step guide:

• Creaming Butter and Sugar: Start by placing the butter and sugar in a large mixing bowl. Use an electric mixer or an electric hand whisk to cream them together until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, ensuring a light and airy texture in your final cake.
• Adding Eggs: Next, you'll want to gradually add the eggs to the creamed butter and sugar mixture. Add them one at a time, mixing well after each addition. If the mixture starts to curdle, you can add a tablespoon of flour to help stabilize it.
• Combining Dry Ingredients: In a separate bowl, sift together the flour, salt (if using), and spices. Ensure you measure the flour correctly to avoid a dense cake. Combine these dry ingredients thoroughly.
• Incorporating Dried Fruits: If you're making a fruit cake with dried fruits like raisins, sultanas, or cherries, you'll need to prepare them beforehand. Soak the dried fruits in brandy, rum, or strong black tea overnight to plump them up and add flavour. Drain the fruits before adding them to the batter.
• Folding in Dry Ingredients and Fruits: Now, it's time to combine everything. Fold the dry ingredients into the creamed mixture using a metal spoon or spatula. Make sure to fold gently to avoid overmixing. Then, fold in the prepared dried fruits, grated citrus zests, and nuts (if using).
• Final Mixing: Continue folding until all the ingredients are evenly distributed throughout the batter. Ensure there are no lumps and that the batter has a smooth consistency.

Your fruit cake batter is now ready to be poured into your prepared cake tin and baked according to the recipe instructions. Remember to follow the specific baking times and temperatures provided for the size and number of tiers you're making.

Baking the cake

Fruit cakes are best baked slowly and at a low temperature to ensure they are cooked all the way through without burning the outside. The oven should be preheated to 140-160°C (120-150°C for fan-assisted ovens).

Before baking, the cake tin should be prepared. Grease the tin and line the base and sides with two layers of parchment paper. Wrap a double layer of greaseproof or brown paper around the outside of the tin and secure with string. Place the tin on a baking sheet lined with brown paper.

The fruit should be soaked in alcohol or fruit juice before baking. This can be done for a minimum of six hours, but preferably overnight. The fruit can be soaked in a large bowl, covered with cling film.

The butter and sugar should be creamed together until light and fluffy, using an electric whisk or tabletop mixer. The eggs should then be added one at a time, mixing well after each addition.

In a separate bowl, the flour, salt and spices should be sifted together. The dried fruit, nuts and any alcohol or juice can then be folded into the creamed mixture.

The mixture should be spooned into the prepared tin and spread evenly. Tap the tin on the work surface to remove any air pockets and smooth the surface with the back of a spoon, making a light dip in the middle.

The cake should be baked in the centre of the oven for 2.5-3 hours for an 8" cake, 2.5 hours for a 12cm/15cm cake, 4 hours for a 20cm/23cm cake, or 6 hours for a 25cm/28cm cake. The cake is cooked when a skewer inserted into the centre comes out clean.

When the cake is cooked, it should be left to cool in the tin for 15 minutes before being transferred to a wire rack to cool completely.

The cake can be stored wrapped in a cool place for up to one month. It can also be fed with alcohol or fruit juice to keep it moist.

Storing and feeding the cake

Storing a fruit cake is simple. Wrap the cake in cheesecloth, then place it in a large clear plastic food storage bag or wrap it in good-quality cling film and store it in a tin. If you want to save a wedding fruit cake for a future event, such as a christening, you can double-wrap it and freeze it.

Fruit cakes are best baked in advance to allow the flavours to mature. A good fruit cake needs at least six weeks for the fruit to release all their flavours. If you're going to splurge on high-quality ingredients, you may as well do it justice and allow it to mature properly.

Feeding a fruit cake is the process of adding alcohol to the cake to keep it moist and enhance its flavour. Cherry brandy is a popular choice, but you can use any alcohol that is over 30% strength. Here's how to do it:

• Prick small holes into the top of the cake using a toothpick or thin skewer. Ensure the holes are deep, but don't go all the way through to the bottom of the cake.
• Spoon 2-3 teaspoons of your chosen alcohol over the cake, allowing it to soak into the holes and permeate the middle of the cake. Be careful not to overdo it, as too much alcohol can overpower the cake and ruin its texture.
• Repeat this process once a week. For even more thorough feeding, turn the cake upside down and alternate feeding from the bottom and top.

Fruit cakes have a long shelf life due to their density and high sugar content, which prevent bacterial growth and spoilage. So, with proper storage and feeding, your wedding fruit cake will remain delicious until it's all been eaten!

Frequently asked questions