If you would like to have a go and make your own wedding cake, either fruit or sponge, the main problem is finding a good easy to follow recipe. Once you have found a recipe, the next problem is you have to get your calculator out to work out the capacity of your cake tins and divide and multiply like mad untll you get the correct measurements! With our tried and tested recipe guide (we have been handing these out in our shop for about 20 years), we give you all the sizes and shapes and quantities that you require, both for sponge and fruit cakes. We are also now working on a chocolate recipe, after being requested more and more. So watch this space and if you have any reccomendations please do let us know!
How To Make Fruit Cakes
The exact ingredients for the most popular cake sizes can be found here:
Grease and line cake tin. For numerals and tins with no bases, additionally line the outside of the tin with tin foil, creasing around the base to create a seal and then place on a baking sheet. Cream the butter / marg. until pale, then add the caster sugar, continue to beat until light and fluffy.
Mix in the eggs one at a time, adding a little of the flour if needed to stop the mixture from curdling. When all the eggs are added, fold in the remaining flour gently with a large metal spoon. A few drops of vanilla essence/ extract can be added now if required. The mixture should now be a soft creamy consistency, if it seems a little dry add a tablespoon of milk and mix in.
Spoon Into your Prepared Tin and Bake for the Recommended Time
NB The timings are recommended as a guide only, all ovens do vary especially if it is fan assisted, for these please use your manufacturer recommendations. A good tip to assist baking in fan assisted ovens is to place pan of water on the base of the oven.
Grease and line tin as described above. Pre heat oven to gas 1 / 275F/ 140 C. Add sugar, spices & zest from oranges and lemons. Gradually add the eggs, beating in thoroughly, fold in the flour Finally add all the remaining ingredients and mix well. Transfer in to the tin. Bake in the oven for a minimum of 2 hours, test every hour until cake appears cooked, then test by inserting a skewer into the cake until it comes out clean. Larger cakes will take anything from 5 hours.
