A Traditional Irish Wedding Cake: Recipe And Guide

Irish weddings are steeped in tradition and superstition, and the wedding cake is no exception. A traditional Irish wedding cake is a fruitcake liberally cured with Irish whiskey, made months in advance to allow the flavours to mature. The cake is usually baked in three layers, with the top layer kept for later consumption. The creation of the cake begins well before the wedding, as it needs to be cured with whiskey, wrapped, and left for several weeks. In this paragraph, we will explore the history, ingredients, and traditions surrounding the Irish wedding cake, as well as provide a recipe for those who wish to create this delicious treat.

Ingredients and measurements

The ingredients and measurements for an Irish wedding cake will vary depending on the recipe used and the size of the desired cake. Here is a list of ingredients commonly used in Irish wedding cakes, along with sample measurements:

• Fruit: Currants, sultanas, raisins, and mixed peel are commonly used in Irish wedding cakes. For a 15-pound cake, you might use 1 pound of seedless light raisins and 1 pound of seedless dark raisins. For a smaller 5-pound cake, you would use 1 cup of each type of raisin.
• Nuts: Chopped pecans and blanched almonds are often included in Irish wedding cakes. For a 15-pound cake, you might use 1 pound of each. For a 5-pound cake, use 1 cup of each.
• Citrus: Candied lemon and orange peel, as well as candied or glace cherries, are used to add a burst of flavour. For a 15-pound cake, use 1 cup of each type of peel and 1 1/2 pounds of cherries. For a 5-pound cake, use 3 ounces of each type of peel and 8 ounces of cherries.
• Flour: All-purpose or plain flour is used for dredging and mixing. The amount of flour will vary depending on the size of the cake. For a 15-pound cake, you might use 1 cup of flour for dredging and 4 cups for mixing. For a 5-pound cake, use 1/3 cup for dredging and 1 1/3 cups for mixing.
• Sugar: Dark or light brown sugar is commonly used in Irish wedding cakes. For a 15-pound cake, use 1 pound of firmly packed sugar. For a 5-pound cake, use 2/3 cup.
• Butter: Butter is used in the cake batter and can also be used in the frosting. The amount of butter will depend on the size of the cake and the type of frosting.
• Spices: Mixed spice, cinnamon, and allspice are commonly used to add flavour to the cake. The amount of spice will vary depending on the recipe and the size of the cake.
• Liquids: Irish whiskey, apple juice, and molasses or black treacle are used to add moisture and flavour to the cake. The amount of liquid will vary depending on the recipe and the size of the cake. For a 15-pound cake, you might use 1/2 cup of whiskey. For a 5-pound cake, use 3 tablespoons.
• Eggs: Eggs are used in the batter, and the egg whites can be beaten separately to form stiff peaks that are then folded into the batter. The number of eggs will depend on the size of the cake.
• Preserves: Strawberry preserves or apricot puree can be used as a filling or layer in the cake. For a 15-pound cake, use 2 cups of preserves. For a 5-pound cake, use 3 tablespoons.

These are the basic ingredients and measurements for an Irish wedding cake. The cake can be decorated with icing, fondant, or marzipan, and additional decorations such as sugar flowers, claddagh rings, trinity knots, or shamrocks can be added to enhance the Irish theme.

Preparation and baking

The Irish wedding cake is a rich fruitcake, traditionally baked in three layers. The top layer is kept for later consumption, often at the christening of the couple's first child. The cake is best baked months in advance, as it improves with age.

Firstly, grease a 12-inch tin and line it with three layers of grease-proof paper, with the paper extending about 2 inches above the top of the tin. Tie a thick band of folded newspaper around the outside of the tin to prevent the edges of the cake from burning, and have a brown paper sheet ready to cover the cake if it is browning too quickly.

Next, mix dried fruit (currants, sultanas, raisins, and cherries), almonds, and mixed peel with a tablespoon or two of flour. In a separate bowl, sift flour, salt, and mixed spice. In a third bowl, cream butter and brown sugar until light and fluffy, then add molasses, orange and lemon zest, and vanilla.

Add eggs to the third bowl one by one, with a tablespoon of flour for each, and beat well. Fold in the fruit mixture, the remaining flour, and a splash of brandy. Mix well.

Pour the mixture into the prepared tin, smoothing it down with a spoon and making a slight hollow in the centre. The cake can be left overnight or until you are ready to bake.

Preheat the oven to 300°F (150°C). Place the cake in the centre of the oven and bake for 1 1/2 hours. Then, reduce the heat to 275°F (140°C) and bake for another 3 to 4 hours, or until a toothpick inserted into the centre comes out clean. Cover the cake with brown paper if it looks like it might overbake.

Once baked, cool the cake in the tin, then remove the paper and turn it upside down onto a board. Poke small holes in the cake with skewers and pour over some extra brandy. Wrap the cake in a double layer of grease-proof paper and a layer of foil, seal it in an airtight container, and store it in a cool place for at least a month.

Decorating and presentation

Decorating and presenting an Irish wedding cake is a fun and creative process. While the flavours and ingredients of an Irish wedding cake are rich and varied, the decoration is equally important and symbolic.

Traditionally, Irish wedding cakes were white, but modern brides often choose to decorate their cakes with green details, adding motifs such as claddagh rings, trinity knots, and shamrocks. These colours and symbols are iconic to Ireland and its culture, so it is a great way to express your Irish side during the wedding.

The cake can be decorated with icing, fondant, or marzipan, and fresh flowers are also a popular choice. For a more rustic look, consider using flowers and foliage from the Irish countryside, such as wildflowers and ivy. For a more modern and sleek look, sugar flowers can be crafted by a professional baker, adding bold colours and intricate details.

Irish wedding cakes are often multi-tiered, with three layers being traditional. The top layer is usually kept for later consumption, such as at the couple's first anniversary or the christening of their first child. This layer is typically a fruitcake, liberally cured with Irish whiskey, which helps to preserve and moisten the cake. The bottom layers can be a different type of cake, such as pound cake, but are also often cured with whiskey before being frosted.

The presentation of the cake is also important. It is customary for the bride and groom to cut the cake together, symbolising their intent to share a life together. The cake can be displayed on a stand or table, with fresh flowers, greenery, or other decorations surrounding it. It is often the centrepiece of the wedding breakfast, so it should be presented with care and creativity.

Traditions and superstitions

The traditional Irish wedding cake is a fruitcake, often liberally drizzled with Irish whiskey to preserve and moisten it. The cake is usually baked in three layers, with the top layer being saved for later consumption. It is believed that the top layer should be kept edible until the couple's first anniversary or the christening of their first child. At the christening, the parents might sprinkle a few crumbs from the cake on the baby's head, symbolising their hopes for the child's prosperity and long life.

The act of cake-cutting also holds symbolic value. Initially, the bride would cut the cake alone, signifying the loss of her virginity. Over time, the groom joined this ritual, and together, they shared a piece of the cake, representing their intention to share a life together.

In ancient Ireland, small cakes made of eggs, white flour, and honey were broken over the bride's head for good luck and fertility. Guests would collect the crumbs as good luck charms.

The "wedding breakfast", as the reception is sometimes called in Ireland, holds significance. It is often held at the bride's home or hosted by her family. Two important rituals are observed: toasting the happiness, health, and longevity of the newlyweds, and invoking blessings for fertility and the ability to have children.

Serving and storing

An Irish wedding cake is typically a fruitcake liberally cured with Irish whiskey, which helps to preserve it and keep it moist. The cake is best served after being baked and cured for several months. The curing process involves drizzling Irish whiskey over the cake, wrapping it, and storing it for several weeks.

The cake should be finished at least two weeks before it is served so that the flavours will mellow. It is then decorated with icing, such as royal icing or fondant icing. The cake can be decorated with green, adding claddagh rings, trinity knots, and shamrocks as motifs.

Traditionally, the newlywed couple keeps the top layer of their wedding cake. They eat a small slice on their first anniversary and serve the rest at the christening of their first child. The parents often sprinkle the baby's head with a few crumbs from the cake as a symbol of their hopes for the newborn's prosperity and long life.

To store the cake, wrap it in a double layer of grease-proof paper and then a layer of foil. Seal and store it in an airtight container in a cool place for at least a month.

Frequently asked questions