Salome’s Wedding Cake
Salome & David’s wedding was last weekend but the cake has been many weeks in the making! Thankfully Salome wanted a traditional fruit cake which meant it could be made weeks in advance and there would be no last minute rush with a chocolate cake which has become popular for weddings lately. We added a twist to the cake by adding 70% chocolate pieces to the fruit mixture that gave it a real decadent taste which is of course imperative for a wedding.
The recipe below was tripled and made enough to fit a 4 inch, 7 inch and 10 inch cake tin (sorry it was an old fashioned cake tin hire shop who only had inches printed on the bottom of these well used and loved tins).
The theme for their wedding was black and red and the request was for a simple decoration of red roses and black ribbon. I didn’t realise at first how long it would actually take to make the sugar roses and I am thankful I started the week before! think I can make sugar roses in my sleep now! We found a really cute embossing tool (for scrap booking) which we decided would offer a romantic touch to the middle layer of the cake.
- 2 cup dried sultanas
- 1 cup dried raisins
- 1 cup dried currants
- 1 cup chopped dried figs
- 1 cup chopped prunes
- 100g 70% chocolate, chopped small
- 1 cup almonds, chopped
- 1 cup of Brandy
- zest & juice of one orange
- 300g butter, softened
- 1.25 cups brown sugar
- 4 eggs
- 2. 25 cups of SR Flour
- 1 tsp cinnamon
- 1 tsp ginger
- Place all the fruit and nuts in a bowl and pour over the brandy, orange juice and zest and allow to soak over night.
- Preheat the oven to 140 degrees centigrade.
- Grease and line the cake tin with greaseproof paper, allowing the greaseproof paper to come up the sides 4 centimetres higher than the cake tin.
- Beat the sugar and butter together until light and fluffy.
- Add one egg at a time and beat the mixture in between each addition.
- Add the flour, chocolate and spices to the fruit and mix together, ensuring all the fruit is evenly coated.
- Add the butter mixture to the fruit and flour and mix together till well combined.
- Spoon mixture into cake tin then cover with a circle of greaseproof paper to protect the top from going too brown.
- Bake for 2 hours, 15 minutes and then check the cake with a skewer. If the skewer does not come out clean bake for a further 10 minutes and test again. repeat process until baked through.
- Allow to cool in the tin to retain the moisture.
- Wrap in tin foil, glad wrap or a cake tin until ready to ice or serve.
Salome’s mum did a beautiful job of the table decorations, the red look very romantic and stunning.