Festive Cake

Prep Time:

30 minutes

Cook Time:

2 - 3 hours

Serves:

12 Servings

Level:

Advanced

About the Recipe

We at Dorothy Humphrey's Weddings have put together this mouthwatering wedding cake recipe which either the bride, her best friend or mother can bake at home. He or she will need the following ingredients:

Ingredients

Quantity and Ingredients

270 grams Margarine or Softened Butter

270 grams Brown Sugar

4 Medium Sized Eggs

365 grams Plain Flour

2 teaspoons Mixed Spices

1 kilogram Mixed dried fruit (sultanas, currants, nuts, cherries)

1 pc 8 inch round or square baking tin

1 or 2 Sugar paste Flowers and Leaves to Decorate

Royal Icing and Decorations

450 grams Icing Sugar

2 Egg Whites

1 ml Lemon Juice

5 ml Glycerin (optional)

1 cup Jam (any flavor)

Preparation

Stage 1

1. Pre-heat the oven to 140°C / 275°F or Gas Mark I;

2. Grease the tin with margarine and dust off with flour. Remove excess flour by turning tin upside down and beating gently;

3. Alternatively, you can line the base and sides of the tin with grease proof paper;

Stage 2

4. Cream the margarine/softened butter and sugar together until light in texture and colour;

5. Beat in the eggs slowly and fold in the flour;

6. Put in the mixed dried fruits until evenly combined;

7. Pour the mixture into the prepared baking tin; level the surface by taping the tin to remove any bubbles;

8. Bake the cake in the middle of the oven for 3 – 3¼ hours or until an inserted fork comes out clean;

9. Let the cake cool down completely in the tin;

10. Remove the cake and wrap it in cling film until you are ready to ice it.

Stage 3 – Icing and Decorating the Cake

Sieve the icing sugar until all lumps are removed.

Beat the egg whites to break them in a large glass bowl

Add the sugar, spoonful by spoonful until you have a smooth consistency. If you want a light consistency, add glycerine.

Also, if you like a particular flavour like vanilla, rose or coconut, this is the best time to add it.

11. Place the cake either on a cake board or on a plate;

12. Cover it with a thin layer of jam;

13. Roll out the icing sugar to 10 inches width, wide enough to cover the top and sides of the cake;

14. Trim around the edges of the cake removing excess icing;

15. Decorate it with either a single flower or with a bouquet of sugar paste craft flowers and add some sprinkles to it.

At your celebration party, cut and serve the cake using our etiquette guidelines outlined in Town & Country Wedding Resources Newsletter, Issue No. 2 Delicious Wedding Cakes.

We hope you enjoy eating this cake.