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Three tier wedding cake with two square bottom parts and one circle cake on top with white and pink icing. Tried & Tested

Three tier fruit wedding cake

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2.071 stars based on 14 ratings

This three tier fruit wedding cake is simply gorgeous, looks amazing and will be the perfect centrepiece on the bride and grooms special day.

Key Information

  • Prep:
  • Bake:
  • Cakes:3
  • Skill level:advanced

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Ingredients

For the 12cm square/15cm round cake

  • 225g 8 oz Currants
  • 100g 3½ oz Sultanas
  • 100g 3½ oz Raisins
  • 50g 1⅞ oz Glacé cherries Glacé cherries
  • 25g 1 oz Mixed peel
  • 2tbsp 2tbsp Brandy
  • 175g 6¼ oz Plain white flour (we use Allinson) Plain white flour
  • ¼tsp ¼tsp Mixed spice
  • ¼tsp ¼tsp Cinnamon
  • 150g 5⅜ oz Butter (unsalted)
  • 40g 1½ oz Almonds (whole) chopped
  • 150g 5⅜ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • ½ ½ Lemon zest
  • 3 3 Egg(s) (free range) beaten

For the 20cm square/23cm round cake

  • 625g 22⅛ oz Currants
  • 225g 8 oz Sultanas
  • 225g 8 oz Raisins
  • 175g 6¼ oz Glacé cherries
  • 100g 3½ oz Mixed peel
  • 3tbsp 3tbsp Brandy
  • 400g 14⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 1tsp 1tsp Mixed spice
  • 1tsp 1tsp Cinnamon
  • 350g 12½ oz Butter (unsalted)
  • 100g 3½ oz Almonds (whole) chopped
  • 350g 12½ oz Unrefined light muscovado sugar (we use Billington's)
  • Lemon zest
  • 6 6 Egg(s) (free range) beaten

For the 25cm square/28cm round cake

  • 1kg 2¼ lb Currants
  • 400g 14⅛ oz Sultanas
  • 400g 14⅛ oz Raisins
  • 275g 9¾ oz Glacé cherries
  • 200g 7⅛ oz Mixed peel
  • 4tbsp 4tbsp Brandy
  • 700g 24¾ oz Plain white flour (we use Allinson)
  • 2tsp 2tsp Mixed spice
  • 2tsp 2tsp Cinnamon
  • 600g 21¼ oz Butter (unsalted)
  • 200g 7⅛ oz Almonds (whole) chopped
  • 600g 21¼ oz Unrefined light muscovado sugar (we use Billington's)
  • ½ ½ Lemon zest
  • 11 11 Egg(s) (free range) beaten

For the decoration

  • Marzipan
  • Sugar paste icing
  • Apricot glaze

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2).

  2. Classic mode Step 2

    Grease and line the appropriate cake tin using a double thickness of baking paper. Tie a double thickness of brown paper round the outside of the tin and then stand the tin on a baking sheet which has also been lined with a double thickness of brown paper.

  3. Classic mode Step 3

    Place currants, sultanas, raisins, glace cherries and mixed peel in a large mixing bowl. Add the brandy, mix well and cover with cling film.  Leave to soak for a few hours, preferably overnight.

    Ingredients for this step

    • 1kg 2¼ lb Currants
    • 400g 14⅛ oz Sultanas
    • 400g 14⅛ oz Raisins
    • 275g 9¾ oz Glacé cherries
    • 200g 7⅛ oz Mixed peel
    • 4tbsp 4tbsp Brandy
  4. Classic mode Step 4

    Sift the flour, mixed spice and cinnamon together in another large bow. Add the almonds.

    Ingredients for this step

    • 700g 24¾ oz Plain white flour (we use Allinson)
    • 2tsp 2tsp Mixed spice
    • 2tsp 2tsp Cinnamon
    • 200g 7⅛ oz Almonds (whole) chopped
  5. Classic mode Step 5

    Place the butter, sugar and grated lemon rind into a bowl and beat together until light and fluffy.  This would be better done with an electric mixer, especially for the larger sizes.

    Ingredients for this step

    • 600g 21¼ oz Butter (unsalted)
    • 600g 21¼ oz Unrefined light muscovado sugar (we use Billington's)
    • ½ ½ Lemon zest
  6. Classic mode Step 6

    Gradually add the beaten eggs, adding a tablespoon of flour, if the mixture starts to curdle.

  7. Classic mode Step 7

    Fold in the flour and spice mix until well combined.  Finally add the soaked fruits along with any remaining liquid that may be in the bowl.  Fold until evenly distributed through the mixture.

  8. Classic mode Step 8

    Spoon the mixture into the prepared tin and spread evenly. Tap the tin on the work surface a few times so to get rid of any air pockets. Smooth the surface with a back of a spoon, making a light dip in the middle of the cake.

  9. Classic mode Step 9

    Bake in the center of the oven – the smallest tier should take 2 1/2 hours, the middle tier 4 hours and the largest tier will bake for 6 hours.   Test the cake about 15 minutes before the end of the recommended time, by inserting a skewer in the center of the cake. If the skewer comes out clean the cake is cooked, if not return to the oven and re-test in 15 minutes. When cooked, remove from the oven and leave to cool in the tin.

  10. Classic mode Step 10

    When cool, remove form the tin, but do not remove the baking paper.  Prick the top of the cakes and spoon over half the remaining brandy.  Wrap in foil and store. Unwrap and feed with the remaining brandy.  Wrap again until ready to decorate.

  11. Classic mode Step 11

    To marzipan the cakes, brush the top and sides of the fruit cake with warmed, smooth apricot jam.

    Ingredients for this step

    • Apricot glaze
  12. Classic mode Step 12

    Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning it 90° after every roll to get an even thickness.  Roll the marzipan to a thickness of  a £1 coin.

    Ingredients for this step

    • Marzipan
  13. Classic mode Step 13

    Using the rolling pin, lift the marzipan and ease it over the cake.  Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.

  14. Classic mode Step 14

    Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps. Let the marzipan set for 1 to 2 days at room temperature before icing.

  15. Classic mode Step 15

    To cover the cake board with sugar paste icing, dust the cake board with icing sugar and then brush with a little water to help secure the icing to the board.

  16. Classic mode Step 16

    Lightly dust the work surface and rolling pin with sifted icing sugar. Take about 250g sugar paste icing, and roll to a thickness of 3mm and large enough to cover the cake board, you may need more if you are using a larger board.

    Ingredients for this step

    • Sugar paste icing
  17. Classic mode Step 17

    Using the rolling pin, lift the icing and ease onto the cake board.  Use your hands to smooth the icing into place, making sure there are no air pockets.  Using a knife or a cake smoother, ease cut the icing around the edge of the board. If possible leave to dry of 1 to 2 days. Once the icing is dry cover the edge of the board with a ribbon, fixing the ends with a pin.

  18. Classic mode Step 18

    To build up the tiers on your wedding cake, cut out a template the same size as the second layer and sit in the position of the second tier.  Mark each corner with a needle.  Push a plastic dowel into the cake and mark with the dowel with a pencil indicating where it comes out of the cake. Lift out of the dowels and trim the dowels about 1-2mm above the mark then stick them back into the cake. Pipe some royal icing onto the center of the bottom tier to secure the second tier.  Carefully place the second tier onto the bottom one.

  19. Classic mode Step 19

    Mix some icing to match the colour of the cake icing and pipe a thin line along the bottom edge of each tier.  While wet run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon and also be added here to hide any unevenness that may appear.

  20. Classic mode Step 20

    To make the spotty shapes, lightly dust a surface with icing sugar and roll out coloured sugar paste icing and cut spotty shapes – either use small cutters or the end of a piping nozzle.  Pipe a small amount of white icing onto the fondant shape and use to stick the shapes to the cake.

  21. Classic mode Step 21

    For the piped dots, place a plain nozzle in a piping bag. Fill with the icing, twist and hold in your writing hand. Squeeze the icing at the top of the bag to make it flow through.  The icing should be smooth, soft but still with a little resistance.

  22. Classic mode Step 22

    To make dots, hold the bag vertically with the nozzle close to the surface, squeeze a little icing out to make a dot the desired size, then to finish, stop squeezing, push down and then draw up sharply. If the dot has a little peak flatten carefully with a damp knifepoint or paintbrush.