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

A fruit cake is a popular choice for a wedding cake, and can be a stunning centrepiece for the big day. There are many ways to make a fruit cake, and they can be decorated with fresh flowers, fruit and/or a special cake topper. A three-tiered fruit cake is a popular choice for weddings, with each tier offering a different flavour. Fruit cakes can be baked well in advance and kept moist by feeding the cake with fruit juice or alcohol.

Choosing your fruit: currants, sultanas, raisins, cherries, mixed peel, and brandy

Choosing your fruit is an important step in making a wedding fruit cake. You'll want to select a variety of dried fruits that will complement each other and add sweetness to your cake. Here's a guide to help you choose the perfect combination of currants, sultanas, raisins, cherries, mixed peel, and brandy:

Currants: Currants are small, dried grapes that are a essential ingredient in traditional fruit cakes. They add a tangy, slightly sour flavour to the cake and pair well with other dried fruits. Look for good-quality currants that are plump and uniform in size.

Sultanas: Sultanas are another type of dried grape, but they are larger and sweeter than currants. They add a burst of sweetness to the cake and help balance the flavour of the currants. When choosing sultanas, look for those that are golden in colour and slightly sticky to the touch.

Raisins: Raisins are made from dried grapes as well, but they are typically made from larger grape varieties. They contribute a chewy texture and a natural sweetness to the cake. Choose raisins that are soft and moist, as they will be easier to incorporate into your cake batter.

Cherries: Glacé cherries are commonly used in fruit cakes and can be easily found in supermarkets. They provide a burst of colour and a sweet, slightly tangy flavour. Look for cherries that are firm and glossy, and be sure to rinse them before use to remove any excess sugar.

Mixed peel: Mixed peel, also known as citrus peel, adds a bright pop of colour and a zesty flavour to your cake. It is typically made from the peel of oranges, lemons, or other citrus fruits. When selecting mixed peel, opt for a product that has a variety of colours and a fresh, vibrant appearance.

Brandy: Soaking your dried fruit in brandy is a crucial step in making a rich and flavourful fruit cake. The brandy adds a depth of flavour and helps to preserve the cake. Choose a good-quality brandy that is smooth and has a slightly sweet taste. Soak your currants, sultanas, raisins, and mixed peel in brandy for several hours or even overnight to plump up the fruit and enhance its flavour.

When selecting your fruit, it is important to buy the best quality you can afford and to taste each ingredient before adding it to your cake. This will ensure that your wedding fruit cake is packed with flavour and has a beautiful, well-rounded balance of sweetness and tanginess.

Preparing the batter: sift flour, mixed spice, cinnamon, and almonds

Preparing the batter for a fruit wedding cake involves combining dry ingredients with wet ingredients. To start, grab two large mixing bowls. In the first bowl, measure out and add your flour, mixed spice, cinnamon, and almonds. Use a whisk or a fork to mix the dry ingredients together. This ensures that the ingredients are evenly distributed throughout the batter.

In the second bowl, you will need to cream together the butter, sugar, and lemon zest. This can be done with a wooden spoon or an electric mixer. The mixture should become light and fluffy. Once it reaches this consistency, gradually add the beaten eggs. If the mixture starts to curdle, add a tablespoon of flour.

Now that you have prepared the dry and wet ingredients separately, it is time to combine them. Gradually add the dry ingredients to the wet mixture, folding them in gently until everything is well combined. Be careful not to overmix the batter.

At this stage, you can also add in any soaked fruits, such as currants, sultanas, raisins, or mixed peel, along with any remaining liquid from the soaking process. Again, gently fold these ingredients into the batter until they are evenly distributed.

Combining wet and dry ingredients: cream butter and sugar, add eggs, then fold in flour and spices

To combine the wet and dry ingredients, start by placing the butter and sugar into a bowl. If you're making a lemon-flavoured cake, you can also add grated lemon zest at this stage. Use an electric mixer to beat the ingredients until they are light and fluffy. This is an important step to achieve the right consistency and ensure a well-combined mixture.

Next, gradually add the beaten eggs. If the mixture starts to curdle, you can add a tablespoon of flour to help counteract this. Continue to mix until the eggs are fully incorporated.

Now it's time to add the dry ingredients. Fold in the flour and any spices (such as mixed spice and cinnamon) until well combined. Make sure to add the dry ingredients in small batches and fold gently to avoid overworking the batter.

Finally, add the soaked fruits along with any remaining liquid from the bowl. Again, use a folding motion to gently incorporate the fruits and any liquid into the batter. Be sure to fold until the fruits are evenly distributed throughout the mixture.

This process of gradually combining the wet and dry ingredients helps to create a smooth and well-combined batter, which is essential for a consistent texture in the final fruit cake.

Baking the cake: grease tins, line with paper, pour in batter, and bake for 2-6 hours

Now it's time to bake! Grease your cake tins with butter and line them with a double thickness of baking paper. If you're making a multi-tiered cake, you'll need to prepare multiple tins. For the outside of the tins, tie a double thickness of brown paper, then stand the tins on a baking sheet lined with more brown paper.

Next, it's time to pour in the batter. Use a spoon to fill the tins with the batter you've prepared, spreading it evenly. Tap the tins on your work surface a few times to get rid of any air pockets, then smooth the surface with the back of a spoon, making a slight dip in the middle of each cake.

Baking times will vary depending on the size of your cake. For a three-tiered cake, the smallest tier should take around 2 hours and 30 minutes, the middle tier around 4 hours, and the largest tier will need about 6 hours. It's a good idea to test the cakes about 15 minutes before the recommended finish time. Insert a skewer into the middle of the cake, and if it comes out clean, your cake is ready! If not, return it to the oven and test again in another 15 minutes.

Once your cakes are baked, remove them from the oven and let them cool in the tins. When they're cool, take them out of the tins but leave the baking paper on. Prick the tops of the cakes and spoon over some brandy (or another alcohol or fruit juice). Wrap the cakes in foil and store them until you're ready to decorate.

Decorating the cake: marzipan, royal icing, fresh flowers, and fruit

Once you've baked your wedding fruit cake, it's time for the fun part: decorating! Here are some tips and ideas for using marzipan, royal icing, fresh flowers, and fruit to create a beautiful and delicious wedding cake.

Marzipan

Marzipan is a must for fruit cakes as it seals in moisture and provides a smooth base for icing. Start by brushing the top and sides of the cake with warmed, smooth apricot jam. This will help the marzipan adhere to the cake. Lightly dust your work surface and rolling pin with sifted icing sugar. Roll out the marzipan, turning it 90° after each roll to ensure an even thickness. Aim for a thickness of about 0.5 cm or the thickness of a £1 coin. Carefully lift the marzipan with your rolling pin and ease it over the cake. Smooth it into place with your hands, making sure there are no air pockets. Trim away any excess marzipan from the base of the cake using a small knife. Lightly dust your hands with icing sugar and gently run them over the cake to even out any lumps or bumps. Let the marzipan set for 1 to 2 days at room temperature before icing.

Royal Icing

Royal icing is a classic choice for wedding cakes, creating a beautiful, elegant finish. Follow the instructions on your royal icing sugar pack to make the correct amount of icing. You'll likely need to make it in several batches due to the volume required for a wedding cake. Once your icing is ready, divide it between your cake tiers. Spoon the icing onto the top of each cake and use a palette knife to spread it out evenly, covering the top and sides. To create a natural, rugged appearance, swirl the palette knife as you spread. Leave the cake to harden completely for around 2-3 days.

Fresh Flowers

Fresh flowers are a lovely way to decorate your wedding fruit cake and can be coordinated with the bridal bouquet or other floral arrangements at the wedding. Choose flowers that are safe to use on cakes, such as roses, dahlias, orchids, and lavender. Avoid flowers with toxic petals or pollen, like daffodils and lilies. Place the flowers directly onto the cake, or create a small bouquet and secure it with a cake topper.

Fruit

Fruit can be a colourful and tasty addition to your wedding fruit cake. Use fresh or faux fruit to add texture and zest to your tiers. You can go simple with sprinklings of berries or get creative with painted, shimmering pears or apples. For a more tropical feel, try mangoes, pineapples, or passionfruit. If you're using fresh fruit, make sure to wash and dry it thoroughly before placing it on the cake.

Frequently asked questions