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- Wedding Cake Recipe

Wedding Cake Recipe

We received an email from Kate Ford - here's what she said:

This recipe has been used by a friend of mine Mary Youngman for loads of wedding cakes and has been perfect every time! Hope you enjoy it too. I am getting married on the 7th August for the second time (due to the first time round being a two week rush job before he went to the gulf!) So in order to get my day to wear a dress we are having a church blessing especially for all our friends and family who couldn't make it! Enjoy

This is Kate and her husband at their wedding!

7/8" cake
60zs butter
6oz molasses sugar
1tbs black treacle
4 large eggs
8ozs plain flour
2ozs ground almonds
1 & 1/2 tsp mixed spice
24ozs mixed fruit
4ozs glace cherries
1tbs marmalade
juice of 1 orange
2tbs brandy

1 Mix all fruits with marmalade, orange juice and brandy.
Cover and leave for 48hrs before mixing the cake
2 Mix butter molasses sugar and treacle together, beat until smooth and creamy then gradually add eggs beating all the time.
3 Sieve flour and spices together and add almonds
4 Gradually fold into egg/butter mixture
5 Add to fruit, mix well.
6 Put in a tin lined with a double layer of greaseproof paper on the bottom and sides, newspaper wrapped around the tin and bake at 120C - (this is about 1/2 a gas mark not sure if that will work?) for 3 hrs 30 mins
7 The following day when quite cold leave in the tin and stab with a fork and spoon over 3 tbs of brandy
8 Remove from tin next day leaving lining paper on and wrap in greaseproof paper and foil to store

Feed cake every other week with two or three tablespoons of good brandy


Regards
Kate Ford

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