Creating A Moist Fruit Cake For Your Wedding

Fruit cake is a dense and sweet dessert cake that is traditionally associated with holiday celebrations, especially Christmas. However, it can be enjoyed year-round. The key to making a moist fruit cake is to use a variety of candied or dried fruits, nuts, and spices, and to soak the dried fruits in liquor or juice before baking. Here is a simple recipe for a moist fruit wedding cake:

Ingredients:

- 2 cups of dried mixed fruit (such as raisins, currants, apricots, and cranberries)

- 1/2 cup of candied mixed citrus peel

- 1/2 cup of chopped nuts (such as walnuts, pecans, or almonds)

- 1/4 cup of all-purpose flour

- 1 teaspoon of baking powder

- 1/2 teaspoon of ground cinnamon

- 1/4 teaspoon of ground nutmeg

- 1/4 teaspoon of ground cloves

- 1/2 cup of butter, softened

- 1/2 cup of brown sugar

- 2 eggs

- 1/4 cup of milk

- 1/4 cup of liquor or juice for soaking (such as rum, brandy, or apple juice)

- 1 tablespoon of honey or golden syrup

Instructions:

- Combine the dried mixed fruit, citrus peel, and nuts in a large bowl. Pour in enough liquor or juice to cover the fruit and let it soak overnight.

- The next day, preheat the oven to 350°F (180°C). Grease and line an 8-inch cake pan with parchment paper.

- In a separate bowl, sift together the flour, baking powder, and spices. Set aside.

- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and honey or golden syrup.

- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the soaked fruit and nuts.

- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

- Optionally, you can brush the cake with additional liquor or juice while it is still warm to keep it extra moist.

- Store the cake in an airtight container at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

Choosing and preparing the dried fruit

Choosing the right dried fruit for your wedding cake is essential to achieving the perfect balance of flavours and textures. Here are some tips to help you select and prepare the dried fruit for your cake:

Selecting the Dried Fruit:

• Variety: Opt for a mix of dried fruits such as raisins, currants, dates, apricots, cranberries, prunes, and mixed citrus peel. You can also include candied fruits like cherries, pineapple, and citron.
• Quality: Choose unsweetened dried fruits to avoid excess sugar. Look for fruits that are plump and moist, avoiding any that appear dry or shrivelled.
• Quantity: The amount of dried fruit needed will depend on the size of your cake. As a general rule, fruit cakes typically call for a higher proportion of dried fruit to cake batter ingredients.

Preparing the Dried Fruit:

• Soaking: Soaking the dried fruit in liquor or juice is a crucial step to ensure a moist and flavourful cake. You can use rum, brandy, apple juice, or orange juice for soaking. Combine the dried fruit and liquid in a glass bowl, ensuring all the fruit is covered. Cover and let it soak overnight or up to 5 days for deeper flavour.
• Chopping: Before adding the dried fruit to your cake batter, chop the larger pieces into roughly the same size as the smaller fruit. This ensures even distribution and a consistent texture throughout the cake.
• Draining: After soaking, drain the dried fruit and reserve the soaking liquid. You can use the reserved liquid later in your cake batter or syrup.

Preparing the batter

Step 1: Prepare the Fruit Mix

Start by preparing your fruit mix, which is a crucial step in ensuring your cake is moist and flavourful. You can use a variety of dried fruits such as raisins, currants, apricots, prunes, and cherries. Soak these fruits in rum or brandy, or even apple or orange juice if you prefer a non-alcoholic version. Leave the fruits to soak overnight or even for a few days to deepen the flavour.

Step 2: Combine Dry Ingredients

Sift and combine the dry ingredients, including flour, baking powder, and spices like cinnamon, ginger, and nutmeg. This step ensures even distribution of the leavening agent and spices throughout the batter.

Step 3: Cream Butter and Sugar

In a separate bowl, cream together softened butter and brown sugar until light and fluffy. This step is important for incorporating air into the batter, creating a lighter and fluffier cake.

Step 4: Add Eggs

Add eggs to the butter-sugar mixture one at a time, beating well after each addition. This gradual addition ensures the eggs are fully incorporated without over-mixing, which can cause the batter to become tough.

Step 5: Fold in Dry Ingredients

Reduce the mixer speed, and gently fold in the sifted dry ingredients in batches. Continue folding until the flour mixture is fully incorporated, being careful not to overmix.

Step 6: Add Liquids and Fruit Mix

Add liquids such as rum or juice, golden syrup, and milk to the batter and mix until well combined. Then, fold in the soaked fruit mix and chopped nuts. Don't be alarmed by the chunkiness of the batter at this point!

Step 7: Bake the Cake

Transfer the batter to a prepared pan, spreading it evenly. Place the pan in a preheated oven and bake at a low temperature, such as 150°C (300°F), for about 2 to 2½ hours. The low temperature and slow baking help prevent the cake from drying out.

Step 8: Cool and Store the Cake

Allow the cake to cool completely before removing it from the pan. For an extra boozy treat, brush the cake with brandy or your chosen liquor. Wrap the cake tightly in multiple layers of cling wrap and store it in an airtight container in a cool, dry, and dark place. If you wish to age the cake, brush it with liquor once a week to keep it moist and enhance its flavour.

Baking the cake

Step 1: Prepare the baking tin

Before you start making the batter, you should prepare the baking tin. You can use a cake tin or a loaf pan. Grease the tin with butter and line the bottom with baking paper. If you are using a cake tin, you can also line the sides with baking paper.

Step 2: Prepare the dry ingredients

Sift together the dry ingredients, such as flour, baking powder, salt, and spices. You can use a whisk or a fork to mix them together. Set this mixture aside for now.

Step 3: Prepare the wet ingredients

In a separate bowl, combine the wet ingredients, such as oil and eggs. Whisk them together with a fork and set the mixture aside.

Step 4: Make the boiled fruit mixture

To make the boiled fruit mixture, combine unsalted butter, soft brown sugar, dried fruits, dates, orange juice, orange zest, and molasses in a large saucepan. Bring the mixture to a simmer over medium heat and let it simmer for a few minutes.

Once done, pour the mixture into a large shallow dish and let it cool. You can place it in the freezer for about 45 minutes to speed up the process. Make sure the mixture is at room temperature before moving on to the next step.

Step 5: Combine the wet and dry ingredients

In a large bowl, add the boiled fruit mixture, the oil and egg mixture, and the walnuts and dates (if you didn't add them to the boiled fruit mixture). Use a spatula to fold the ingredients until they are well combined.

Step 6: Add the dry ingredients

Next, add the sifted dry ingredients to the large bowl and fold until just combined. Be careful not to overmix the batter.

Step 0: Pour the batter into the prepared tin

Pour the batter into the prepared cake tin and spread it out evenly. Drop the tin lightly on the counter to remove any large air bubbles.

Step 8: Bake the cake

Bake the cake in the preheated oven for 75-85 minutes, or until a skewer or knife inserted into the centre comes out clean. The baking time may vary depending on your oven, so keep an eye on the cake to avoid overcooking.

Step 9: Cool the cake

Allow the cake to cool in the tin for about 30 minutes. Then, run a thin knife around the edges of the tin to release the cake and turn it out onto a wire rack to cool completely.

Step 10: Prepare the orange syrup (optional)

While the cake is cooling, you can prepare an orange syrup to brush on the cake. Combine orange juice and sugar in a bowl and heat it up until the sugar is completely dissolved.

Step 11: Brush the cake with the orange syrup (optional)

Once the cake is still warm, use a pastry brush to brush the orange syrup all over the top and sides of the cake. Make sure to use all the syrup so that it soaks into the cake.

Step 12: Wrap and store the cake

Wrap the cake in two layers of foil and place it into an airtight container. Leave it in a cool, dry place for at least 48 hours before serving. This step is crucial as it allows the flavours to develop and the cake to become moist.

Storing and ageing the cake

Storing and ageing your fruit wedding cake is a crucial step in ensuring that it stays moist and develops a rich flavour. Here are some detailed instructions on how to properly store and age your cake:

Storing the Fruit Cake:

• Room Temperature Storage: If you plan to consume the fruit cake within two weeks, it can be stored at room temperature. Cover the cake with two layers of foil and place it in an airtight container. Keep it in a cool, dry place, away from direct sunlight.
• Refrigerator Storage: For longer-term storage, the fruit cake can be refrigerated for up to a month. Wrap the cake in plastic wrap or foil and store it in an airtight container.
• Freezer Storage: For even longer storage, the fruit cake can be frozen for up to a year. Again, wrap the cake securely and store it in an airtight container or freezer bag.

Ageing the Fruit Cake:

Ageing the fruit cake with liquor is an optional step but is highly recommended to enhance the flavour and moisture of the cake. Here's how to do it:

• Wrapping with Soaked Cheesecloth: Soak a large piece of cheesecloth in medium sherry or triple sec. The cloth should be lightly damp, not soaking wet. Wrap each cake tightly with the cheesecloth, then cover with wax paper and foil. Store the wrapped cakes in a large Ziploc bag or airtight container in the refrigerator.
• Re-soaking the Cheesecloth: To maintain the moisture and flavour of the cake, re-soak the cheesecloth with liquor once a week or whenever it feels dry.
• Aging Time: The fruit cake can be aged for a minimum of one week, but longer ageing times (up to several months) will result in a more flavourful and moist cake.
• Glazing the Cake: If desired, you can add an optional decorative glaze to the cake before serving. Combine apricot preserves and water in a small saucepan and bring to a light simmer, stirring until you get a thin glaze. Brush the glaze on top of the fruit cake and garnish with whole pecans or other decorations of your choice.

Decorating the cake

Covering the cake with fondant or marzipan

Give your cake a smooth and flawless finish by covering it with fondant or marzipan. Start by dusting your work surface with icing sugar and rolling out the marzipan into a disc large enough to cover the cake's sides and top. Gently lift the marzipan with a rolling pin and unroll it over the cake. Smooth it down, stretching and pressing gently to cover the sides, and use a wet table knife to smooth out any pleats. Repeat this process with the fondant. For a decorative touch, use a cake server or similar tool to press a diamond pattern on the sides of the cake at a 45-degree angle. Dip a wooden skewer into water and press lightly into the fondant at the intersection of the diamonds, then press a silver ball into the indentation. Top the cake with cherries, dust with icing sugar, and spin it proudly to admire your handiwork!

Simple decorations

If you prefer a simpler approach, simply dust the cake with icing sugar or pile fresh cherries or other fruit on top, finishing with a dust of icing sugar. You can also wrap a ribbon around the cake for an extra touch of elegance.

Drippy white glaze

Create a drippy white glaze by following the recipe in the linked Lemon Cake, but omit the lemon juice to make a plain sweet glaze. Flip the cake upside down to create a perfectly level surface, then glaze according to the Lemon Cake recipe.

Christmas tree decorations

Get creative and use inedible Christmas tree decorations! This is a fun and unexpected way to decorate your wedding cake and will surely impress your guests.

Frequently asked questions