3 Tiered Wedding Cake

Ingredients

Small cake –

300g tropical dried fruit

150g softened butter

150g light muscovado sugar

1/2 tbsp Golden syrup

1 tsp ground ginger

1/2 tsp ground mixed spice

3 medium eggs

200g plain flour

300g vine fruit mix

2tbsp rum

15cm (6in) round cake tin

Medium cake –

500g tropical dried fruit

250g softened butter

250g light muscovado sugar

1tbsp Golden syrup

2 tsp ground ginger

1tsp ground mixed spice

4 medium eggs

300g plain flour

500g vine fruit mix

4tbsp rum

20cm (8in) round cake tin

Large cake –

750g tropical dried fruit

400g softened butter

400g light muscovado sugar

1 ½ tbsp Golden syrup

1 tbsp ground ginger

1 ½ tsp ground mixed spice

6 medium eggs

450g plain flour

750g vine fruit mix

6tbsp rum

25cm (10in) round cake tin

Method

Pre heat the oven to 150°C and adjust shelves so cake can be placed centrally for cooking.

Beat the butter, sugar, golden syrup, ginger and ground mixed spice until the mixture is light and fluffy. One at a time slowly beat in the eggs, adding a small amount of flour along with each egg to help prevent the mixture curdling. Once you have added all the eggs beat in the rest of the flour. Finely chop and fold in tropical fruits and vine fruits.

Place the mixture into a cake tin, level off with a spatula.

Place the cake in the centre of the oven. The small round cake will take about 2½-2¾ hours, the medium cake will take about 3-3¼ hours and the large cake will take about 3¼-3½ hours. Check your cake is cooked by inserting a cake tester into the centre of the cake and if it comes out clean then it is cooked. 

When the cake is cooked, remove it from the oven and leave it to cool for about 15-20 minutes, then spoon over the rum. Leave the cake to cool completely in the tin.

If the cake is not being decorated immediately, wrap it in baking parchment, and then foil, excluding as much air as possible, and keep in a cool, airy place. 

Products used 

Master Class Non-Stick 15cm Loose Base Spring Form Cake Pan

Master Class Non-Stick 20cm Loose Base Spring Form Cake Pan

Master Class Non-Stick 25cm Loose Base Spring Form Cake Pan

Colourworks Silicone Mixing Spoon

Home Made Traditional Stoneware 31cm Mixing Bowl

Kitchen Craft Stainless Steel Eleven Wire 30cm Balloon Whisk

Master Class Contoro 3 Piece Knife Set

Colourworks Pastels Silicone Spatula

Sweetly Does It Stainless Steel Cake Tester

Sweetly Does It Silicone Large Lace Icing Mould

Sweetly Does It Rose Bouquet Silicone Fondant Mould