Ann’s Chocolate Fruit Wedding Cake
I have a lovely colleague at work who had decided to renew her wedding vows now that they had settled in New Zealand, they wanted something personal and intimate, something special for themselves. She wasn’t going to make a big fuss over it but once I discovered they were having a special day I quickly volunteered to gift the wedding cake to them. Because they were having a intimate wedding she hadn’t expected a ‘cake cutting’ but I hoped my gift to them would make their day just a bit more special. Since Ann was keeping everything low key she hadn’t thought about having a cake let alone the ‘ideal’ wedding cake so we opted for something that would match her wedding dress which was the colour of antique rose.
The ingredients below will make the two tier cakes, 22cm and 12cm.
It was made from my traditional chocolate fruit cake which I use for all celebrations cakes and I believe it was a great hit with the guests. The top half I told Ann we would normally freeze and redecorate for the first babies christening and I would be happy to do this for her second baby since she already has one year old son.
- 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 tins 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. The small cake should be cooked with an hour.
- 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.