Sponges and Bases
Ultimate Rich Fruit Cake for Multi-Tiered Wedding Cakes
This is a quintessential British celebration cake, specifically engineered to support the weight of multiple tiers and heavy royal icing. Packed with vine fruits, citrus, and warming spices, it is matured with brandy to create a moist, sophisticated crumb that keeps for months.
- Prep
- 45 min
- Cook
- 240 min
- Serves
- 40
- Level
- Intermediate
- Per serving
- 380 kcal
Method
At least 24 hours (preferably 48 hours) before baking, place the currants, sultanas, raisins, cherries, and mixed peel in a large bowl. Pour over the brandy, stir well, cover with cling film, and leave to soak.
Preheat your oven to 140°C (120°C Fan/Gas Mark 1). Double-line a deep 8-inch (20cm) round cake tin with silicone paper. Wrap the outside of the tin with a double layer of brown paper or a specialist cake belt to prevent the edges from burning during the long bake.
In a large mixing bowl or stand mixer, cream the softened butter and dark muscovado sugar until light and fluffy. This should take about 3-5 minutes.
Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling. Stir in the black treacle.
Sift together the remaining flour, mixed spice, and ground ginger. Gently fold these into the creamed mixture using a large metal spoon or spatula.
Fold in the soaked fruits (and any remaining liquid in the bowl) and the flaked almonds until evenly distributed.
Spoon the mixture into the prepared tin and level the top with the back of a spoon. Create a slight dip in the centre so the cake rises to be level.
Bake in the centre of the oven for 4 to 4.5 hours. Do not open the oven door for the first 3 hours. The cake is done when a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tin. Once cold, prick the top with a skewer and pour over 2 tablespoons of extra brandy.
Remove from the tin, keeping the baking paper attached. Wrap in a double layer of greaseproof paper, followed by a layer of foil. Store in a cool, dark place for 4-12 weeks before icing, 'feeding' with a little brandy every two weeks.
Notes
To ensure the cake is flat for stacking, always create a slight hollow in the centre of the batter before it goes in the oven.
Rinse your glacé cherries and dry them thoroughly on kitchen paper to prevent them from sinking to the bottom of the cake.
For wedding tiers, ensure the fruit is chopped finely to make clean slicing easier on the big day.
Never skip the brown paper wrap on the outside of the tin; it acts as an insulator for the long baking process.
