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

Fruit cakes are a popular choice for weddings, and they can be made well in advance of the big day. Preparing a fruit cake can be tedious, but the results are worth it. This introduction will cover the key steps and considerations for making a delicious wedding fruit cake, from choosing the right ingredients and assembling the tiers to feeding and storing the cake. We will also explore creative ways to incorporate fruit into your wedding cake design, including pairing it with chocolate, orchids, or a splash of colourful berries.

Choosing your fruit

Dried Fruits:

Dried fruits are commonly used in fruit cakes as they add sweetness, texture, and a concentrated burst of flavour. You can choose from a variety of options, including:

• Raisins (golden or regular)
• Currants
• Sultanas (golden or regular)
• Glacé cherries (chopped or halved)
• Mixed citrus peel (candied or mixed with other dried fruits)
• Dates (pitted and chopped)
• Apricots (dried)
• Prunes (deseeded and chopped)

Fresh Fruits:

Fresh fruits can also be used in wedding fruit cakes, either as a complement to dried fruits or as the main ingredient. Some options include:

• Strawberries
• Blueberries
• Raspberries
• Blackberries
• Lemon (zest or juice)
• Orange (zest or juice)
• Figs
• Apples
• Pears

Soaking Fruits in Alcohol:

To enhance the flavour and moisture of your fruit cake, you can soak the dried fruits in alcohol before baking. This process is known as "feeding" the cake. Here are some tips:

• Choose a high-quality alcohol with an alcohol content of at least 30%. Options can include brandy, rum, or cherry brandy.
• Soak the fruits in the alcohol for a minimum of 6 hours or even overnight for more intense flavour.
• Prick small holes into the top of the cake using a toothpick or skewer, being careful not to go all the way through.
• Spoon a small amount of your chosen alcohol over the cake, allowing it to soak into the holes and flavour the cake.

Fruit selection is a crucial step in creating a delicious and memorable wedding fruit cake. By choosing a variety of dried and fresh fruits, and optionally soaking them in alcohol, you can create a cake that is not only visually appealing but also packed with flavour.

Preparing your tins

Firstly, you will need to gather the necessary equipment. For a traditional three-tier wedding fruit cake, you will require three round cake tins in 15cm/6in, 23cm/9in, and 30cm/12in sizes. It is also recommended to have thin and thick cake boards of respective sizes for each tier, as well as dowelling rods and cake pillars for assembly. These items can be purchased from specialist cake shops.

Now, let's prepare the tins:

• Grease and line your cake tins: Use butter or baking spray to generously grease the base and sides of each tin. Cut parchment paper or wax paper into circles that fit the bottom of the tins, and line each tin with two circles for extra protection. Cut additional strips of parchment paper to line the inside edges of the tins, creating a double layer.
• Wrap the outside of the tins: For added insulation and even baking, wrap a double layer of greaseproof paper or brown paper around the outside of each tin. Secure the paper in place with kitchen string.
• Prepare a water bath (optional): Place a large tray of water at the bottom of your oven while baking. This helps to maintain moisture and prevent dark crusts from forming on your cake.

By following these steps, your tins will be ready for the batter, ensuring your wedding fruit cake bakes evenly and releases smoothly from the tins once baked. Remember to adjust the quantities of ingredients for each tier, as the baking time will vary for each size.

Mixing your batter

Before you begin mixing, ensure you have prepared your ingredients and lined your cake tin following the previous steps. It is also important to preheat your oven to the correct temperature, as specified in your chosen recipe.

Now, it's time to start mixing! In a large mixing bowl, cream together the sugar and butter until they are light and fluffy. This step is important to incorporate air into the batter, creating a light and airy texture. Use a spatula or electric mixer to ensure the mixture is well combined.

Next, you will need to add your eggs, one at a time, to the creamed mixture. Make sure to mix well after each addition. This step helps to emulsify the batter and create a smooth, homogeneous mixture.

Once the eggs are incorporated, it's time to add your dry ingredients. In a separate bowl, sift together the flour and any additional ingredients like salt and spices. Then, gradually fold these dry ingredients into the creamed mixture using a metal spoon or rubber spatula. It is important to fold gently and not overmix the batter.

After the dry ingredients are combined, it's time to add the fruit. Fold in the fruits, such as glace cherries, mixed peel, or sultanas, along with any grated citrus zest and nuts. Again, be gentle and ensure everything is evenly distributed throughout the batter.

Finally, pour the batter into your prepared tin and level it with the back of a spoon. Your batter is now ready to be baked!

Remember, the key to successful batter mixing is to take your time, fold gently, and ensure all ingredients are well combined. By following these steps, you'll be well on your way to creating a delicious and memorable wedding fruit cake.

Baking your cake

Fruit cakes are usually baked months in advance of the wedding, as they need time to mature and for the fruit flavours to fully develop. The longer you leave it, the more delicious it will be!

Preparation for baking a fruit cake can be tedious but is necessary and worth the effort. Line your tins with two circles of parchment paper at the bottom, and two strips around the inside edges. You can also tie a damp towel around the tin to help achieve an even bake and avoid crusty edges. Place a large tray of water at the bottom of your oven while baking to help the cake bake evenly and avoid dark crusts.

Preheat your oven to 140°C (120°C for fan-assisted ovens).

Cream together sugar and butter until light and fluffy. Add your eggs one at a time, mixing well after each addition. In a separate bowl, sift together the flour, salt, and spices. Fold these dry ingredients into the creamed mixture using a metal spoon. Fold in the fruit, grated rind, and nuts. Pour the batter into your prepared tin and level it with the back of a spoon.

Bake for 2.5-3 hours or until a skewer inserted into the centre comes out clean.

A good fruit cake needs at least 6 weeks to mature. You can then feed the cake with alcohol to keep it moist and enhance its flavour. Prick small holes into the top of the cake with a toothpick, and spoon your chosen alcohol over the cake, allowing it to soak into the holes. Repeat this process once a week.

Storing and feeding your cake

Storing and feeding your wedding fruit cake is a crucial step in ensuring it stays moist and flavourful for the big day. Here is a detailed guide to help you through the process:

Storing Your Cake:

Storing a fruit cake is relatively simple and can be done well in advance of the wedding. First, wrap your cake in cheesecloth, and then place it in a large clear plastic food storage bag or wrap it securely in good-quality cling film. Finally, store it in an airtight tin. This will keep your cake fresh and prevent it from drying out.

If you wish to store your cake for an extended period, such as saving a wedding fruit cake for a future christening, you can double-wrap it and freeze it. Fruit cakes can last for several months when stored properly, giving you peace of mind in the lead-up to your wedding.

Feeding Your Cake:

Feeding a fruit cake involves adding alcohol to it regularly so that it remains moist and develops a rich flavour. Here's a step-by-step process for feeding your wedding fruit cake:

• Use a toothpick or thin skewer to prick small holes into the top of the cake. Ensure the holes are deep but do not 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 thorough feeding, turn the cake upside down and alternate feeding from the bottom and top.

It is recommended to use high-quality alcohol that is over 30% strength for the best results. The density and high sugar content of homemade fruit cakes prevent bacterial growth and spoilage, so you don't have to worry about your cake going mouldy.

Fruit cakes are a traditional and delicious choice for weddings, and proper storage and feeding will ensure your cake is a memorable part of your special day.

Frequently asked questions