Junior Rasmussen
Nigerian wedding cake is a type of fruitcake with an unusual dark colour, dots of raisins, and a slightly alcoholic taste. The cake is soft, dense, and absolutely delicious. It is a variation of the conventional butter/pound cake and does not fall apart or crumble when cut into slices.
Ingredients:
- 500 grams (about 4 cups) Plain Flour /All-purpose flour
- 500 grams Butter (at room temperature)
- 10 Eggs (at room temperature)
- 2 tablespoonful Baking powder
- 2 tablespoonful flavour (cocoa or vanilla or butterscotch flavour)
- 1 cup Brandy or Rum (optional but most people add it)
- 2 tablespoonful Preservative powder (not necessary) (I don’t use it but most bakers do)
- Half cup browning (for dark cakes) (optional)
- 1 handful Dry fruits (raisins, cherries) soaked in the alcohol you’ll be using (optional)
Steps:
1. If you want to make use of fruits, you have to prepare it in advance by soaking the dry fruits in the alcohol for 3 weeks (if you can’t wait that much, a week will be fine). If you couldn’t prepare it in advance, you can also boil it in a pot for 10 minutes with 2 tablespoonful of sugar and 1⁄4 cup water; strain and place in a bowl, then add the alcohol and leave to cool to room temperature and set aside.
2. Prepare the pan by thinly greasing the insides of the pan with butter and then dusting with flour. This will prevent the cake from sticking to the pan.
3. Preheat the oven for 15 minutes at 150ºC or the 300ºF mark.
4. Sieve/sift the flour, baking powder and preservative (if you’re using any) together in a wide bowl and set aside.
5. In a separate bowl or an electric cake mixer, cream the butter until it is light, fluffy and white, then add the sugar and continue creaming until it goes from grainy to fluffy again.
6. Add the eggs one after the other as you continue to cream.
7. Add the flavour, colouring, alcohol and soaked fruits.
8. Gradually add the flour mixture, one cup at a time. Mix until well incorporated.
9. Pour the cake batter into the prepared cake pan and smooth the top with a spatula. The batter should fill the pan halfway. If you have leftover batter, you can pour it into another smaller pan.
10. Bake in the preheated oven (150ºC or the 300ºF) for 1 hour or until the cake is springy to the touch and has started to shrink out from the sides of the pans. Some ovens bake faster, while others are a bit slow, so check your cake after 45 minutes of placing it in the oven, to know if it is ready or needs further baking. Tip: You can also check for ''doneness'' by sticking a skewer into the centre of the cake; if it comes out clean, your cake is ready.
11. Cool the cakes in the pan for 10 minutes, then turn it onto a wire rack and leave to cool completely.
12. Serve and Enjoy or Decorate with Fondant or Butter Icing.
| Characteristics | Values |
|---|---|
| Ingredients | Plain or all-purpose flour, corn flour, baking powder, butter, granulated sugar, evaporated milk, lemon juice, butter scotch flavour, vanilla flavour, eggs, brandy, dry fruits, black treacle, margarine, salt, baking soda, powdered milk, water, nutmeg, cocoa powder, food colouring, milk, oil, rum, cherries, cake flour, cocoa, powdered sugar, cinnamon, chocolate flavour, powdered sugar, soy milk, sugar cane juice, kunnu aya |
| Tools | Oven, cake mixer, kitchen scale, cake pan, mixer, wire rack, cake tester or skewer, parchment paper, aluminium pot, gas cooker, microwave, stove, stovetop, sandwich maker, measuring cups, measuring spoons |
| Preparation | Cream butter and sugar, add eggs, add flour, add milk, add vanilla, add brandy, add dry fruits, add baking powder, add nutmeg, add cocoa powder, add food colouring, add water, add powdered milk, add salt, add cinnamon, add chocolate flavour, add powdered sugar, add cocoa, add soy milk, add sugar cane juice, add kunnu aya |
| Baking | Preheat oven, grease cake pan, dissolve powdered milk, whisk flour, baking powder and nutmeg, cream butter, margarine and sugar, beat eggs into mixture, add vanilla, add dry mixture and milk, divide batter between pans, bake for 40-60 minutes, cool cakes, remove from pans, stack and frost cakes, sprinkle with powdered sugar |
Ingredients
- 4 cups (500g) All-Purpose Flour
- 4 sticks (500g) Butter (NOT Margarine)
- 400g (2 cups) Granulated Sugar
- 3 teaspoons Baking Powder
- 3 tablespoons Vanilla Extract
- 10 Eggs at room temperature
- 1 tablespoon (15 ml) Vanilla
- 4 tablespoons (26 g) Powdered Milk or 1⁄2 cup (120 ml) Milk
- 1⁄2 cup (120 ml) Water, if using powdered milk
- 1 tablespoon (14 g) Baking Powder
- 1/2 teaspoon (1 g) Grated Nutmeg, optional
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Tools
To make a Nigerian wedding cake, you will need the following tools:
- An oven with top and bottom heating capability
- A cake mixer
- A kitchen scale
- A cake pan: 10 inches in diameter and 2.5 inches deep
- A wire rack
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Mixing the batter
Ingredients
- 4 cups (520 g) plain flour
- 2 cups (400 g) sugar
- 1 cup (226 g) unsalted butter, softened
- 1 cup (226 g) margarine
- 10 eggs at room temperature
- 1 tablespoon (15 ml) vanilla
- 4 tablespoons (26 g) powdered milk or 1⁄2 cup (120 ml) milk
- 1⁄2 cup (120 ml) water, if using powdered milk
- 1 tablespoon (14 g) baking powder
- 1/2 teaspoon (1 g) grated nutmeg, optional
Method
- Cream the butter, margarine, and sugar for 5 to 10 minutes. Place the softened unsalted butter, margarine, and sugar into a large mixing bowl. Use an electric or stand mixer to beat them together on medium speed. The creamed mixture should become pale and fluffy.
- Beat in 10 eggs 1 at a time on medium speed. Keep the mixer running while you add 1 egg at a time to the creamed mixture. Once the egg is incorporated, add the next egg. Continue beating them in until you've added a total of 10 eggs.
- Beat the batter for 2 minutes at medium-high speed and add the vanilla. Turn the mixer up and beat the batter so that it becomes pale. Then add the vanilla and beat it until it's incorporated.
- Alternate adding the dry mixture and the milk. Turn the mixer to low and beat in about 1/3 of the dry mix. Then beat in half of the milk before you add another 1/3 of the dry mix. Beat in the rest of the milk and then the rest of the flour. Stop beating as soon as the last of the dry mix is incorporated.
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Baking the cakes
Ingredients
- Plain flour or all-purpose flour
- Butter
- Sugar
- Baking powder
- Eggs
- Flavouring (e.g. vanilla, butterscotch)
- Preservative powder (optional)
- Browning (optional)
- Brandy or rum (optional)
- Dry fruits (optional)
Method
- Preheat the oven to 150ºC or 300ºF.
- Prepare the cake pan by greasing the inside of the pan with butter and dusting with flour.
- Sift the flour, baking powder and preservative (if using) together in a wide bowl and set aside.
- Cream the butter until it is light, fluffy and white, then add the sugar and continue creaming until the mixture becomes fluffy again.
- Add the eggs one at a time, continuing to cream until the mixture is fluffy again.
- Add the flavouring, colouring, alcohol and soaked fruits (if using).
- Gradually add the flour mixture, one cup at a time, and mix until well incorporated.
- Pour the cake batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour or until the cake is springy to the touch and has started to shrink from the sides of the pan.
- Cool the cakes in the pan for 10 minutes, then turn them onto a wire rack and leave to cool completely.
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Stacking and frosting the cakes
Nigerian wedding cakes are traditionally fruitcakes, so you can add soaked raisins to the batter before baking. If you want to add a stronger brandy flavour, poke holes in the cakes after they've cooled and spray some brandy over them.
To make the frosting, you can use a simple vanilla buttercream. You can also spread rolled fondant on the top for an extra special look.
To stack the cakes, spread vanilla buttercream on one of the cakes and place the other cake on top. Spread more frosting on the top and sides.
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Frequently asked questions
You will need plain or all-purpose flour, corn flour, baking powder, butter, granulated sugar, evaporated milk, lemon juice, butter scotch flavour, vanilla flavour, eggs, brandy, and raisins.
You will need an oven with top and down heating capability, a cake mixer, a kitchen scale, and a cake pan.
First, prepare the cake pan by rubbing butter inside the pan, pouring some flour into the greased pan, shaking it so that the flour touches every part of the inside of the pan, and then pouring out the flour. Set the pan aside. Next, mix lemon juice and milk and set aside. Then, mix the all-purpose flour, corn flour, and baking powder in a bowl and set aside. Cream vanilla flavour, butter scotch, butter, and sugar for 1 minute. Add eggs 2 at a time. Add the milk and lemon juice mixture. Sift the flour mixture and fold with a spatula. Add the browning and mix until the colour is well combined with the rest of the cake mixture. Pour into the pan. Bake in a preheated oven at 170 degrees celsius for 40 minutes.
