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Three Tier Fruit Wedding Cake

Published: Updated:

6 Reviews

Total Time
Prep Time
Bake Time
Makes 3
Makes 3
A challenge

About the bake

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

45 ingredients19 steps


    1. Step 1

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

    2. 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. 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.

    4. Step 4

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

    5. Step 5

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

    6. Step 6

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

    7. 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. 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. 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. 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. Step 11

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

    12. 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.

    13. 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. 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. Step 15

      Following the instructions on the icing sugar pack, make up the royal icing beating it until it is thick and reaches a stiff peak. You may need to make this in several batches due to the volume of icing required. 

      Ingredients for this step

      • Silver spoon royal icing sugar (2kg)
    16. Step 16

      Divide the royal icing out between the three cakes. Spoon some of the icing on top of the cake and use a palette knife to spread it out evenly, covering the top and sides. To create a natural, rugged appearance to your icing, swirl the palette knife as you spread it out. Leave the cake to harden completely for around 2-3 days. 

    17. Step 17

      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. Repeat this process with each tier.

    18. Step 18

      Once stacked, decorate the cake with fresh flowers, fruit and/or a special cake topper.

    19. Step 19

      This iced cake can be iced 2 weeks in advance, however the fruit cake can be baked way in advance (similar to a Christmas Cake) To keep it moist you could feed your cake with fruit juice or alcohol.


    • For the 12cm Square/15cm Round Cake

      • 225gCurrants 
      • 100gSultanas 
      • 100gRaisins 
      • 50gGlacé cherries 
      • 25gMixed peel 
      • 2 tbspBrandy 
      • 175gAllinson's Plain White Flour 
      • 0.25 tspMixed spice 
      • 0.25 tspCinnamon 
      • 150gButter (unsalted) 
      • 40gAlmonds (whole) (chopped) 
      • 150gBillington's Unrefined Light Muscovado Sugar 
      • 0.5Lemon zest 
      • 3Egg(s) (free range) (beaten) 
    • For the 20cm Square/23cm Round Cake

      • 625gCurrants 
      • 225gSultanas 
      • 225gRaisins 
      • 175gGlacé cherries 
      • 100gMixed peel 
      • 3 tbspBrandy 
      • 400gAllinson's Plain White Flour 
      • 1 tspMixed spice 
      • 1 tspCinnamon 
      • 350gButter (unsalted) 
      • 100gAlmonds (whole) (chopped) 
      • 350gBillington's Unrefined Light Muscovado Sugar 
      • 1Lemon zest 
      • 6Egg(s) (free range) (beaten) 
    • For the 25cm Square/28cm Round Cake

      • 1kgCurrants 
      • 400gSultanas 
      • 400gRaisins 
      • 275gGlacé cherries 
      • 200gMixed peel 
      • 4 tbspBrandy 
      • 700gAllinson's Plain White Flour 
      • 2 tspMixed spice 
      • 2 tspCinnamon 
      • 600gButter (unsalted) 
      • 200gAlmonds (whole) (chopped) 
      • 600gBillington's Unrefined Light Muscovado Sugar 
      • 0.5Lemon zest 
      • 11Egg(s) (free range) (beaten) 
    • For the Decoration

      • 2kgMarzipan 
      • 1/2 jarApricot glaze 
      • 2kgSilver spoon royal icing sugar 

    6 Baker Ratings

    If I omit the nuts do I have to increase the fruit or can I just omit the nuts and follow the rest of the recipe with no change?

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    I baked this recipe for my son's wedding cake and I have a couple of concerns: The size of the pans and the lack of salt and molasses.
    Size: How tall are your pans? I prepared the 28 cm Round and filled a 10", 8" and 6" round. The 10" was baked in 2:30, the 8" in 2 hours and the 6" in 1:45.
    I've never made a fruit cake without molasses or salt so I added both.

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