Preparing A Nigerian Wedding Cake: A Step-By-Step Guide

Nigerian wedding cakes are traditionally made with granulated sugar, eggs, butter, brandy, and soaked dry fruits. The cake is also flavoured with vanilla and butterscotch, and coloured with browning. To make a Nigerian wedding cake, you'll need to prepare a cake pan, mix the dry ingredients, and cream the butter and sugar. The oven should be heated to 150°C or 302°F.

Soaking the dry fruits in brandy

To soak the dry fruits, simply place them in a container and cover them with brandy. Make sure the fruits are completely submerged, and then seal the container and store it in a cool, dark place. You can use any type of brandy you like, but a good-quality brandy will give the best flavour.

It is important to use dry fruits, such as raisins, as they will absorb the brandy better than fresh fruits. The brandy will plump up the fruits and give them a delicious, boozy flavour. You can also add other spices or flavours to the brandy, such as cinnamon or vanilla, to give the fruits an extra kick.

Once the fruits have soaked for the desired amount of time, they are ready to be added to the cake batter. Simply drain the excess brandy and fold the fruits into the batter gently, being careful not to overmix. The brandy-soaked fruits will add a wonderful depth of flavour to your Nigerian wedding cake.

Preparing the cake pan

To prepare the cake pan for a Nigerian wedding cake, you should use a pan that is 10 inches in diameter and 2.5 inches deep. First, rub butter inside the pan, then pour some flour into the greased pan. Shake the pan so that the flour touches every part of the inside of the pan, then pour out the excess flour.

Mixing the flour

To make a Nigerian wedding cake, you'll need to mix all-purpose flour, corn flour and baking powder in a bowl. Set this aside. You can also add some browning to the plain flour to give the cake its traditional dark colour. If you don't want to use the plain flour and corn flour/starch mixture, use four cups of cake flour.

To prepare the cake pan, rub butter inside the pan, pour some flour into the greased pan, shake it so that the flour touches every part of the inside of the pan, then pour out the excess flour.

If you want to add dried fruit, such as raisins, you'll need to soak these in brandy for at least a week (up to a month for Nigerian wedding cakes) before adding them to your cake. This is so that the fruit will not make the cake go bad or taste funny after some time, especially for Nigerian wedding cakes, which people like to keep for longer.

Adding the vanilla and butterscotch

How to Prepare Nigerian Wedding Cake

Nigerian wedding cake is a rich, indulgent treat, and the vanilla and butterscotch flavours are key to its distinctive taste. To add these flavours, you will need to cream together vanilla flavouring, butter scotch, butter and sugar for one minute. You can use either granulated or brown sugar, depending on your preference. Brown sugar will add a deeper flavour to the cake.

Before you start mixing, make sure your butter is at room temperature. If you live in a cold climate, take it out of the fridge the night before. You can also use Peak Filled Evaporated milk, which has a unique, rich, creamy flavour that works well with the vanilla and butterscotch.

If you want to add extra flavour, you can soak dried fruits such as raisins in brandy for at least one week before adding them to the mix. This will give the cake a longer shelf life, which is ideal for Nigerian wedding cakes, which are often kept for a long time.

Once you have added the vanilla and butterscotch, you can move on to the next step of preparing your Nigerian wedding cake: adding the flour. You can use plain flour (all-purpose flour) or corn flour/starch, or a mixture of the two. Alternatively, you can use four cups of cake flour.

Adding the eggs and butter

When preparing a Nigerian wedding cake, it is important to ensure that the eggs and butter are at room temperature before adding them to the mix. This will ensure that the cake has the correct consistency. If you live in a cold climate, you may need to take the eggs and butter out of the fridge the night before you plan to bake.

Frequently asked questions