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Three Tier Fruit Wedding Cake

2 Reviews

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.

8Total Time
2Prep Time
6Bake Time
3Makes
A challenge

Method

  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 bow. Add the almonds.

  5. 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.

  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. 

  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.

Ingredients

  • For the 12cm Square/15cm Round Cake

    • 225g Currants
    • 100g Sultanas
    • 100g Raisins
    • 50g Glacé cherries
    • 25g Mixed peel
    • 2 tbsp Brandy
    • 175g Allinson's Plain White Flour
    • 0.25 tsp Mixed spice
    • 0.25 tsp Cinnamon
    • 150g Butter (unsalted)
    • 40g Almonds (whole) (chopped)
    • 150g Billington's Unrefined Light Muscovado Sugar
    • 0.5 Lemon zest
    • 3 Egg(s) (free range) (beaten)
  • For the 20cm Square/23cm Round Cake

    • 625g Currants
    • 225g Sultanas
    • 225g Raisins
    • 175g Glacé cherries
    • 100g Mixed peel
    • 3 tbsp Brandy
    • 400g Allinson's Plain White Flour
    • 1 tsp Mixed spice
    • 1 tsp Cinnamon
    • 350g Butter (unsalted)
    • 100g Almonds (whole) (chopped)
    • 350g Billington's Unrefined Light Muscovado Sugar
    • 1 Lemon zest
    • 6 Egg(s) (free range) (beaten)
  • For the 25cm Square/28cm Round Cake

    • 1kg Currants
    • 400g Sultanas
    • 400g Raisins
    • 275g Glacé cherries
    • 200g Mixed peel
    • 4 tbsp Brandy
    • 700g Allinson's Plain White Flour
    • 2 tsp Mixed spice
    • 2 tsp Cinnamon
    • 600g Butter (unsalted)
    • 200g Almonds (whole) (chopped)
    • 600g Billington's Unrefined Light Muscovado Sugar
    • 0.5 Lemon zest
    • 11 Egg(s) (free range) (beaten)
  • For the Decoration

    • 2kg Marzipan
    • 1/2 jar Apricot glaze
    • 2kg Silver spoon royal icing sugar

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