www.odlums.ie /recipes/fruit-wedding-cake/

What you need:

Square Tin-18cm / 7"23cm / 9"
Round Tin15cm / 6"20cm / 8"25cm / 10"
Odlums Strong White Flour175g / 6oz225g / 8oz350g / 12oz
Butter or Margarine125g / 4oz175g / 6oz275g / 10oz
Dark Brown Sugar125g / 4oz175g / 6oz275g / 10oz
Eggs3 Small4 Large6 Large
Raisins225g / 8oz275g / 10oz450g / 1lb
Sultanas225g / 8oz275g / 10oz450g / 1lb
Cherries25g / 1oz75g / 3oz175g / 6oz
Mixed Peel25g / 1oz75g / 3oz175g / 6oz
Chopped Almonds1 tablespoon50g / 2oz125g / 4oz
Ground Almonds1 tablespoon50g / 2oz125g / 4oz
Rind and Juice of Lemon½12
Rind and Juice of Orange½12
Mixed SpicePinch½ teaspoon1
NutmegPinch½ teaspoon1
Black Jamaican Rum1 tablespoon2 tablespoons6 tablespoons
Baking Time (approx)2 ½ - 3 hours3 - 3 ½ hours4 - 4 ½ hours

 

 

How to:

  1. Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
  2. Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
  3. Sieve the flour, mixed spice and nutmeg together in a separate bowl.
  4. Cream butter or margarine and sugar together in a third bowl. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
  5. Fold in the remaining flour, then stir in the fruit gently but well.
  6. Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
  7. When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
  8. Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.

Note

  • Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.
fruit wedding cake

Fruit Wedding Cake

Category

Cakes

What you need:

Square Tin-18cm / 7"23cm / 9"
Round Tin15cm / 6"20cm / 8"25cm / 10"
Odlums Strong White Flour175g / 6oz225g / 8oz350g / 12oz
Butter or Margarine125g / 4oz175g / 6oz275g / 10oz
Dark Brown Sugar125g / 4oz175g / 6oz275g / 10oz
Eggs3 Small4 Large6 Large
Raisins225g / 8oz275g / 10oz450g / 1lb
Sultanas225g / 8oz275g / 10oz450g / 1lb
Cherries25g / 1oz75g / 3oz175g / 6oz
Mixed Peel25g / 1oz75g / 3oz175g / 6oz
Chopped Almonds1 tablespoon50g / 2oz125g / 4oz
Ground Almonds1 tablespoon50g / 2oz125g / 4oz
Rind and Juice of Lemon½12
Rind and Juice of Orange½12
Mixed SpicePinch½ teaspoon1
NutmegPinch½ teaspoon1
Black Jamaican Rum1 tablespoon2 tablespoons6 tablespoons
Baking Time (approx)2 ½ - 3 hours3 - 3 ½ hours4 - 4 ½ hours

 

 

How to:

  1. Preheat oven to 140°C/275°F/Gas 1. Line deep cake tins with a double layer of greaseproof paper.
  2. Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well.
  3. Sieve the flour, mixed spice and nutmeg together in a separate bowl.
  4. Cream butter or margarine and sugar together in a third bowl. Add the eggs, one at a time, beating each in thoroughly and adding a little of the sieved flour with every egg, after the first.
  5. Fold in the remaining flour, then stir in the fruit gently but well.
  6. Transfer to the prepared tin, smooth the top and bake. As ovens vary, check at regular intervals.
  7. When baked, leave in tin to cool. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum.
  8. Wrap in greaseproof paper, then tinfoil and store in a cool, dry place.

Note

  • Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used.
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