Traditional Wedding Cake

Method

1. Place fruits and nuts in a large mixing bowl, sprinkle with rum, cover with plastic wrap and allow to stand several days. Stir occasionally.
2. Cream Fairy and sugar until light and fluffy, add eggs one at a time beating well after each addition.
3. Beat in the golden syrup, jam, glycerine, essences and lemon rind and juice.
4. Fold in the flour mixture alternately with the fruit mixture.
5. Place mixture into a 25 cm (10 inch) cake tin which has been previously lined with two pieces of greaseproof paper and a piece of brown paper.
6. Press mixture well into the corners and edges. Tap cake down a few times on the bench.
7. Place cake into a slow oven at 150°C (300°F) for 5-5½ hours.
8. Test by inserting a warmed skewer in the centre of the cake, if the skewer comes out clean the cake is ready.
9. Sprinkle rum over the cake and wrap in greaseproof paper and a towel to cool.
10. When cold remove cake from the tin and wrap in greaseproof and foil until required.

The cake will improve during the maturing time. It may be baked several months in advance.

FREQUENTLY ASKED QUESTIONS

• How long should I soak the fruit for this wedding cake recipe?
  For the best results with this wedding cake recipe, allow the fruit to soak for several days, stirring occasionally so the alcohol distributes evenly. Longer soaking enhances flavour and moisture.
• Why is this wedding cake recipe baked at a low temperature?
  This wedding cake recipe uses a slow oven to ensure the dense fruit mixture cooks evenly without over browning the outside during the long baking time.
• What is the purpose of glycerine in this wedding cake recipe?
  Glycerine helps retain moisture, keeping the cake soft during baking and throughout the maturing process.
• Can I make this wedding cake recipe months in advance?
  Yes. This wedding cake recipe is designed to mature over time. When wrapped properly and stored in a cool place, it can be baked several months ahead of the event.
• How do I store a wedding cake while it matures?
  Wrap the cake tightly in greaseproof paper and foil and store in a cool, dry place. You may sprinkle additional rum occasionally to maintain moisture.
• How do I know when this wedding cake recipe is fully baked?
  Insert a warmed skewer into the centre. If it comes out clean with no wet mixture, the cake is ready.

PRO TIPS FOR MAKING THIS RECIPE

• Allow time for proper fruit soaking
  This wedding cake recipe develops deeper flavour when the fruit is soaked for several days before baking.
• Line the tin thoroughly
  Because this wedding cake recipe requires a long baking time, double lining with greaseproof and brown paper helps prevent over browning.
• Press mixture firmly into the tin|
  Eliminating air pockets ensures even baking and a smooth finish for icing.
• Bake low and slow
  The slow bake is essential for this wedding cake recipe to cook evenly through its dense fruit mixture.
• Mature for best flavour
  One of the key benefits of this wedding cake recipe is that it improves over time. Allow weeks or months for the flavours to develop fully.
• Wrap securely after cooling
  Proper wrapping protects the cake and maintains moisture during the ageing process.