How do you make a fruit wedding cake?? i need to know everything, full recipe, ingredents, what to do??

Question

i have no idea but today im going to try to make a wedding cake, if i can do it i will make my own for my wedding in june but i havent got the faintest idea where to start i have never made a cake in my life!! HELP PLEASE

Answer 1

Just use the recipe from a Christmas fruit cake - they are the same. Delia's classic one is the best I have been making it for 6 years.

http://www.deliaonline.com/recipes/the-classic-christmas-cake,1293,RC.html

Otherwise Marks and Spencer sell plain ready white iced squares or circles of rich fruit cake in different sizes ready for you to do what you want with them - easier option.

Answer 2

3lb pin head currants (the really small currants)
12oz mixed peel (wash in water and drain)
4oz glace cherries cut into quarters(wash in water and drain)
20oz plain flour
1 lb butter
7 eggs
1 lb light brown sugar
4oz whole almonds roughly chopped
1 level teas baking powder
Few drops of almond essence
Pre-heat oven to 300f/150c/gas2

Cream butter and sugar,add eggs then flour and B.P. Mix well and stir in the rest of the ingredients. Bake for 4-5 hrs. After half an hrs cooking reduce temp to 275f/140c/gas 1
Your tin should be lined and greased and the outside of the tin should have cardboard around it. (cereal packet cardboard is fine) This is so the outside of the cake isn't too browned before the inside of it is cooked.
For a 11" cake you need 1 1/2 times mix,
8" 3/4 mix
6" 1/3 mix
This will give you the three tiers you need.
Cake should be made about 3 months in advance and fortnightly a little rum or brandy brushed on top of cake to add extra flavour.
Have used this recipe many times and it slices nicely for serving to guests

Answer 3

The fruits should soak in brandy for at least 24 hours, so start this recipe in advance.

INGREDIENTS:

* 1 pound sugar
* 1 pound butter
* 1 pound all-purpose flour plus flour for fruit
* 10 large eggs
* 1 pound dates
* 1 pound raisins
* 1 pound halved candied cherries
* 1 pound chopped candied pineapple
* 1 pound mixed candied fruit, soaked in brandy at least overnight before using
* brandy
* 1/2 teaspoon ginger
* 2 teaspoons cinnamon
* 1 teaspoon nutmeg
* 2 teaspoons ground cloves
* 1 teaspoon allspice

PREPARATION:
Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight. Preheat oven to 300°.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.
Makes 10 pounds of cake.

Answer 4

making the fruit cake (cakes, depending on the tiers) is not the hardest part, getting the icing to a professional standard will be and the only way you can become good is through practise. I hope your friends and family like icing :)
Alternatively find a nontraditional cake and do that, who says you have to be the same as everyone else?

Answer 5

This is a recipe for a light fruit cake,which is ideal for marzipanning and icing.

225g/8oz soft butter or margerine
225g/8oz caster .sugar
Grated rind of 1 orange
5 eggs,beaten
300g/11oz plain flour
2.5ml/1/2 teaspoon baking powder
10ml/2 teaspoon mixed spice
175g/6oz sultanas
175g/6oz raisins
50g/2oz ready to eat apricots
115g/4oz mixed peel.

METHOD,
1] Pre-heat oven to 150c/300f,gas mark 2.
Grease a deep 20cm/8in round or 18cm/7in square tin,line the base and sides with double thickness greaseproof paper,grease the paper with margereine.

2] Combine all the ingredients in a large mixing bowl,snipping the apricots in strips,using kitchen scissors.
Beat thoroughly with a wooden spoon for 3-4 minutes,until thoroughly mixed.
(You can use a food mixer as well)

3] Spoon the mixture into the cake tin.Make a slight depression in the centre.
Bake in the centre of the oven for 2/12-3 1/4 hours.Test the cake after 2 1/2 hours.If it is ready it will feel firm to the touch,and a metal skewer inserted into the middle of the cake will come out clean.
Test at intervals if necessary.
Cover the top loosely with foil if it starts to brown too quickly.

4] Leave the cake to cool completely in the tin,then turn out.
The lining paper can be left on to helpl keep the cake moist.


MARZIPAN.

makes 450g/1lb

225g/8oz ground almonds
115g/4oz caster sugar
115g/4oz icing sugar,sifted
5ml/1 teaspoon of lemon juice
A few drops of almond essence
1 (size 4) egg or 1 (size 2) egg white

METHOD

1] Stir the ground almonds and sugars together in a bowl until evenly mixed.
Make a well in the centre and add the lemon juice,almond essence and add enough egg or egg white to mix to a soft but firm dough,using a wooden spoon

2] Form the marzipan into ball.Lightly dust a surface with icing sugar and knead the marzipan until smooth.
Wrap in clear film or store in a polythene bag until needed.
Tint with food colouring if required.


ROYAL ICING

makes 675g/1 1/2lb,enough to cover a 7in cake.

3 egg whites
about 675g/1 1/2lb icing sugar,sifted
7.5ml/1 1/2 teaspoons glycerine
a few drops of lemon juice
food colouring optional

METHOD

1] Put the egg whites in a bowl and stir lightly with a fork to break them up.

2] Add the icing sugar gradually,beating well with a wooden spoon after each addition.Add enough icing sugar to make a smooth,shiny icing that has the consistancy of very stiff meringue.

3] Beat in the glycerine,lemon juice and food colouring (if using).
Leave to stand for 1 hour,before using,coverad with damp clear film.When ready to use,stir the icing to remove any air bubbles.

STORING

the icing can be kept for upto 3 days in the fridge,as long as its stored in a container with a tight fitting lid.

ICING CONSISTENCIES

this recipe is for an icing consistency suitable for flat icing a marzipanned fruit cake.
when the spoon is lifted,the icing should form a sharp point,with a slight curve at the end,known as `soft peak`.
for piping,the icing needs to be slightly stiffer.it should form a fine sharp peak,when the spoon is lifted.

Well,if your going to do the job,you might as well do it properly.

Answer 6

Fruit cake sucks! Don't ruin your wedding!

Answer 7

We called in our country wedding cake as Rich cake. Also some people can't effort for all these thinks back home. So they made another type of wedding cake too. I'll give both recipes bellow. try.. Advance greetings for your wedding. Hope the cake will come wonderful.

Choose your best answer After taste my recipes!!

Wedding cake

2 lb. rulang 50 yolks of eggs
1/4 lb. flour
25 whites of eggs
4 lb. soft sugar
2 wine glasses each of brandy,
2 lb. butter
rose-water, and honey
2 lb. raisons
2 tablespoon each of essence of vanilla and almonds
2 lb. sultanas
1 lb. currants
1 tablespoon each of powdered cardamoms and cinnamon
1 lb. mixed candied peel
1 lb. candied cherries
1 lb. ginger preserve
1/2 teaspoon powdered cloves
1 lb. chow-chow preserve
1 nutmeg (grated)
1 lb. pumpkin preserve
Almond icing
1 lb. shelled almonds
royal icing

First prepare the fruit. Remove seeds and cut the raisons in three or four pieces, wash and stem the sultanas, wash, pick and dry the currants, cut the pumpkin preserve, ginger preserve, and chowchow preserve in small pieces, shred the candied peel finely and skin and chop the cadjunuts.

Mix the different kinds of fruit together with brandy, rose water and honey and soak five (05) or more days. Put the butter and sugar into a large basin and beat well with a wooden spoon till very light and smooth. Then add the yolks of eggs, one at a time, beating well after each is added and mix in the rulang gradually, and then add the fruit, cadjunuts and spices.

Beat the whites of eggs to a stiff froth. Have ready a large round cake tin lined with two or three folds of paper to the bottom of the tin. Pour in the mixture to the prepared tin and bake in a (175 F) steady oven from 2 to 3 hours.

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Love Cake

16 eggs
675 g. sugar
450 g. semolina
450 g. butter
600 g. cashews
450 g. pumpkin preserves
1/2 nutmeg
2 cardamoms
2 cloves
1/4 teaspoon cinnamon powder
25 ml. golden syrup
grated rind 1 lime
25 ml. vanilla essence
2 tsp. almond essence
3 tsps. rose essence

Seperate the eggs and beat the yolks and sugar together in a bowl to form a smooth cream. Dry roast the semolina and mix well with the butter. Mince the cashews, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves. Stiffly beat eight egg whites.

Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together.

Put mixture into a greased cake tin, lined with greased paper and place in a moderate oven (225 degrees) for 1 1/2 hours, or until a toothpick inserted in the cake comes out clean.

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Also you can try this too:

Christmas Cake

Ingredients:
NOTE: this receipe should be prepared at least 2 months
before baking to get the best out of it.

part 1

1/2 kg dates
1/2 kg cherries
1/2 kg cadju nuts
1/2 kg raisins
1/2 kg candid peel
1/4 kg ginger preserve
1/4 kg chow chow

part 2

1/2 semolina
1/2 butter
20 eggs
1 bottle strawberry of jam
1 bottle blackcurrent of jam
3 tablespoons of vanilla
1 teaspoon full of crushed cardamoms, cloves and cinnamon
1/2 bottle of arrack
2 cups of bees honey

Step 1
Chop finely all the ingredients listed in part 1.
Add strawberry jam, blackcurrent jam, honey, vanilla, crushed spices
one cup of bees honey, and two cups of arrack and mix well. Leave at least two month for marination.
>From time to time mix well the ingredients.

Step 2
Beat egg white and yolk separate. Lightly roast semolina until its light brown
and add butter into it. Beat lightly. Add butter/semolina mixture, beated egg yolks and whites
into the step 1 ingredients and mix with a wooden spoon well. Chop few cherries to give the colour.
Line well (few layers) of a baking tray and bake until is it done in a moderate oven. Don't bake
until "kara"!

step 3
Once the cake is done, leave it for cooling. Mix one cup of bees honey into one cup of arrack well
until disolved. Using a clean thick brush apply this mixture on top of the cake. Do this for couple
of days. If needed you can ice the cake with almond paste. If you add colour to the almond paste it
will give a rich look!

Answer 8

it politically wrong to call it a fruit cake ! it's a homosexual's cake !

Answer 9

lady, what are we going to do with you? it is humorous. the sole ingredient is i became arranged to truly get the receipe. save 'em coming. I specific do look forward on your posts. Love and bless you.