Wedding Fruit Cake Recipes – Elaine Lemm is a renowned British food writer, classically trained chef, teacher and author with over 25 years of British food and culinary writing experience.
Southern food expert and cookbook author Diana Rattray has authored more than 5,000 recipes and articles in her 20 years as a food writer.
Wedding Fruit Cake Recipes
*Percent Daily Value (DV) tells you how much a nutrient in a serving contributes to your daily diet. 2,000 calories per day for general nutrition advice.
Old Fashioned British Christmas Cake
Those who think fruitcake is dry, hard and tasteless have never tried this rich English fruitcake recipe from Yorkshire. It’s filled with dried fruit steeped overnight in tea and flavored with syrup, brandy, nutmeg and lemon juice. Almond flour, glace cherries, and candied peels add heightened taste and wonderful texture.
You can use a pre-made dried fruit mix available at most supermarkets, or mix your own mix to create a custom cake, balancing the mix to your liking. Note, though, that one slice of this dark fruitcake is never enough.
The success of this delicious, moist cake lies in steeping the dry mixed fruit in strong black tea the night before making; the tea adds a subtle flavor to the cake. Therefore, be sure to plan ahead because you don’t want to skip this step.
“This fruitcake is amazing – it’s moist, full of fruit, and totally irresistible. For the dried fruit, I used raisins, dried apricots, and diced pineapple, along with some dates. I baked it in an 8 x 3 oven for about 2 hours 10 Minute Fruitcake-Inch Round Springform Pan, Perfect.” – Diana Rattray
Basic Recipe: Special Occasion Rich Fruit Cake
While fruitcake has become a traditional British Christmas dessert, this tangy, fruit-studded dessert actually originated in Roman times as a concoction of pomegranate seeds, raisins, pine nuts, mashed barley and mead.
Fruitcake as we know it today dates back to the Middle Ages; sugar was discovered to help preserve the fruit, so the mixture was left overnight before being added to the cake batter.
After cakes were briefly outlawed in continental Europe in the 18th century for being “rich in sin,” cakes became more popular and part of unusual traditions, such as placing a slice under the pillow of unmarried guests so they could dream about their future spouse.
I don’t like this at all. And that’s not the worst. Of course, that’s fine. I’m a fan – would recommend. Astonishing! I like it! Thanks for your rating! This is an easy fruitcake to make that takes just a few minutes to mix together after soaking the fruit. It has a lot of flavor with a nice spice level and a little moist fruit in it. Perfect for any time of year, this fruitcake makes a wonderful wedding cake.
Bohemian Wedding Naked Cake Stock Image
While I love marzipan and royal icing, this Dundee-style cake isn’t too sweet, but you can certainly decorate this cake as a more traditional iced Christmas cake by omitting the almonds on top and covering it completely with marzipan and royal icing.
This cake is extra special to me not only because it brings me back to making Christmas cakes as a kid but because it was the first cake I made for my partner many years ago.
It’s a hand-me-down recipe that I’ve used for about forty years, occasionally tweaking it to reflect my particular favorite flavors at the time: Additions like dried cherries, cranberries, and apricots are now staples.
Don’t be intimidated by the ingredient list: It only takes a few minutes to mix up a batch and get it ready to bake—especially if you’ve already soaked the fruit.
Iced Fruit Cake Hi Res Stock Photography And Images
Use any kind of fruit and nuts Any combination of fruit mixes can be used, but as a guide, use about 1 kg of fruit per 4 egg mixes, as shown below.
For the chopped nuts, I use about 150g of a mix of whatever nuts I have to have on hand (almonds, pistachios, hazelnuts, pecans, walnuts…), sometimes up to about half of them in finely ground form.
For sugar, I often use a mix of fondant, dark, demerara, and caster sugar, depending on what I have in the cupboard.
Soaking the fruit in brandy or rum for at least 24 hours will result in a very moist and rich cake, but it will be even better if left longer. I often keep the fruit and brandy in an airtight container for a week or so to really boost the flavors.
Three Tier Fruit Wedding Cake
After using what the cake needs, you’ll probably end up with quite a bit of dried fruit from the bag they came in. While you can store the fruit dry in an airtight container, why not put the fruit in a large jar or other airtight container with plenty of alcohol (rum, whiskey, brandy, sherry, kirsch…)?
The alcohol is then absorbed into the fruit and keeps the fruit longer. Plus, you’ll enjoy delicious, tasty fruit that can be added to cakes, bakeware, and more any time of the year!
The cake doesn’t need to be stored to enjoy as it tastes great once it’s made and chilled, but storing it for a few months or so, feeding each one and then using alcohol, really brings out the flavors.
After the cake has cooled, insert a cocktail stick or skewer several times on top, deep into the cake and generously add the alcohol of choice (brandy, rum, whiskey…).
Christmas Fruit Cake Recipe
Leave the cake in the greaseproof liner it was baked in and wrap with another layer of greaseproof paper. Store in a cool cupboard: It can be in an airtight container or not.
Every week or so, spoon in a little alcohol and let it soak into the depths of the cake, making it super moist with a lovely alcohol smell. Wrap it up and store it until your next feeding!
Instead of making one large cake, you can make several mini fruitcakes, using empty (and clean!) bean or similar tins, lined with greaseproofing the inside in the same manner as cake tins.
Fill the jar with the mixture to about half the depth: just make sure there is no lip on the top of the jar, otherwise the baked cake will be harder to remove.
Sri Lankan Christmas Cake And Wedding Cake Recipes
For these smaller cakes, bake for about 1 1/2 hours or until skewers come out clean.
(1) At least a day (preferably a few days) before making the cake, put all the fruit in a large bowl with the brandy or juice. Mix well and cover with plastic wrap to let the fruit macerate and plump. Stir the fruit after about 12 hours.
(3) Beat the butter, sugar and syrup until very light and smooth. Add eggs, flour, and spices and mix gently to form a smooth mixture. Add the nuts and fruit and stir well until everything comes together.
(5) Place the whole almonds on the surface and press lightly into the mixture. Place a small circle of grease repellent very loosely on top.
Nigerian Wedding Cake
(6) Bake in an oven preheated to 120C (fan) for 4 to 4.5 hours: it is done when a skewer inserted in the center comes out clean. Let the cake cool in the tin.
(7) After the cake has cooled, poke a few holes in the cake with a fork and spoon over a little brandy or rum.
(8) Store cake until needed: Leave the greaseproof paper on the cake and wrap another layer of greaseproof paper around it. Store in a cool place until you want to eat, adding a little wine about once a week.
NOTE: A day or so before your cake is ready to eat, you can heat some apricot jam and a little alcohol (yes, even more!) in a small saucepan and brush it over the cake. This gives the cake a lovely shiny glaze.
Boiled Fruit Cake
Finalist for Best Home Cook UK (BBC TV 2018). Published cookbook author with a passion for growing fruits and vegetables, cooking, teaching, and enjoying good food. Check out all of Philip’s posts in this post as I show you how I make this moist and delicious fruitcake from scratch. This old-fashioned recipe is easy to make and keeps for months. Some people call this cake “Oxford Lunch”. It also makes a lovely wedding or Christmas cake if you decorate it with marzipan and icing. I’ve included step-by-step instructions in my own videos and photos.
I do this because there are a lot of ingredients and it can be difficult to get an even mixture if all the ingredients are put together.
The cake will be cooked from the inside out. If you don’t make a hole in the center, the cake will have a big bump in the center when it comes out of the oven. The holes will disappear when the cake is baked in the oven.
Naked Wedding Cake With Fresh Fruit
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