Simple two-tiered wedding cake

Ingredients

For the 18cm/7in cake

  • 40g/1½oz golden syrup
  • 40g/1½oz black treacle
  • 25g/1oz honey
  • 125g/4½oz dark brown sugar
  • 100ml/3½fl oz double cream
  • 1 tbsp mixed spice
  • 125g/4½oz unsalted butter
  • ½ tsp orange extract
  • ½ tsp lemon extract
  • 3 medium free-range eggs
  • 175g/6oz currants
  • 175g/6oz raisins
  • 175g/6oz chopped pitted prunes
  • 175g/6oz glacé cherries or more dried fruit
  • 250g/9oz strong white bread flour
  • ¼ tsp bicarbonate of soda
  • brandy, whisky or orange juice, to finish

For the 25cm/10in cake

  • 80g/2¾oz golden syrup
  • 80g/2¾oz black treacle
  • 50g/1¾oz honey
  • 250g/9oz dark brown sugar
  • 200ml/7fl oz double cream
  • 15g/½oz (about 2 tbsp) mixed spice
  • 250g/9oz unsalted butter
  • 1 tsp orange extract
  • 1 tsp lemon extract
  • 6 medium free-range eggs
  • 350g/12oz currants
  • 350g/12oz raisins
  • 350g/12oz chopped pitted prunes
  • 350g/12oz glacé cherries or more dried fruit
  • 500g/1lb 2oz strong white bread flour
  • ½ tsp bicarbonate of soda
  • brandy, whisky or orange juice, to finish

To decorate

  • 1 x 340g/12oz jar apricot jam
  • 2.25kg/5lb marzipan
  • 2.25kg/5lb fondant icing
  • ribbons, fresh flowers or fondant flowers, to decorate

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