Wedding Fruitcake

Under the categories of "What were we thinking?" and "It seemed like a good idea at the time" Krista decided that she/we should make her wedding cake. Krista is quite the cake-meister and she knew that she wanted a cake she could a) make a few days in advance and b) wouldn't cave in on itself when stacked.


She found this traditional cake which, if you like fruitcake, tastes really yummy.


Laura started us off by doing the math (we were using a European recipe that involved grams, not cups) and making the shopping list. I headed off to Galloway's in New Westminster for the ingredients but couldn't bring myself to buy the sickly unnaturally-coloured traditional fruit for a fruitcake.  After consulting with Galloway's knowledgeable staff I learned that modern brides were opting for natural dried fruit and we came up with a nice combination of cherries, apricots, currants, black and green raisins and papaya.


Then I read the recipe.  That's when I found out it was in grams.  If you know me, you know that I have issues with following recipes. In this case I could neither approximate nor improvise because I had no idea how much 100 grams was.  I was forced to follow a recipe.  It was a little tense.  But we got through it and made a lovely cake.   Krista covered it with fondant and made some beautiful bridal embellishments and we topped it her grandparents' cake topper from the 1950's.  Tim took the picture. It was awesome.


So if you need a fruitcake, or you want a laugh imagining me following this recipe to a "t", read on.


Rich Fruit Cake
20 cm/ 8 inch round pan or

18 cm/ 7 inch square pan


875 g      mixed dried fruit       1-3/4 lb 
90   g      dried cherries            3-1/2 oz
40  ml     brandy                      1-1/2 oz
200 g      butter                        6-1/2 oz
200 g      brown sugar             6-1/2 oz
3             eggs                          3
250 g      flour                          8 oz
1-1/2 tsp mixed spice              1-1/2 tsp   
45 g        blanched almonds    1-1/2 oz

Mixed spice is like pumpkin pie spice or combo of:

1 tbsp cinnamon

1 tsp coriander

1 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

1/4 tsp cloves

The day before:


Mix together the dried fruit, cherries and brandy. Cover and leave for several hours or until absorbed.


Prep the pans:


Preheat oven to 275º F. 
Lightly grease the tin.
Cut a strip of parchment paper long enough to go around the outside of the tin and 1 inch taller than the height of the tin. 

Fold down a cuff about 3/4 inch deep along the length of the strip.



Cut the folded cuff diagonally at 1/2 inch intervals.














Place the cake tin on a double piece of paper and draw around it.

Fit the paper strip around the inside of the tin with the cuts on the base of the tin, pressing the cuts out at right angles so they sit flat on the base.

Place the circle on the base of the tin, over the cuts in paper.

To prevent drying out the fruitcake line the outside of the tin too.
Wrap a thick layer of newspaper around the outside.
Tie the newspaper around the tin with a piece of string. Sit the tin on several layers of folded newspaper on the oven shelf.
(The temperature is so low, it is safe to have the newspaper in the oven.)

Mix the cake:



Beat the butter and sugar until combined. Gradually add the eggs, beating well after each addition.

Stir in the soaked fruit alternately with the sifted flour, mixed spice and chopped almonds.

Spoon into the tin and smooth the surface. Tap the tin on the work surface to remove air bubbles.



Place in the oven with a pan of water. Bake  3 to 3-1/4 hours with a pan of water. A skewer inserted into the centre of the cake should come out clean.


After baking, leave the cake to cool completely in the newspaper wrapping, then turn it out of the tin and peel away the lining.


Drizzle the cake with a little extra brandy if you like.
Wrap tightly in plastic wrap.  

Keep in a cool, dry place or fridge for 6 months. Freeze for 3 years.

Considering the options.