I absolutely love a good fruit cake and am slightly obsessed with the Rachel Allen recipe that I have been using for our Christmas cake the last couple of years (you can check out the blog posts here and here and buy the recipe book here!). It seemed only fitting to have this much beloved cake as our Wedding cake and of course I wanted to make it myself! I love the tradition of keeping the top tier (or top and middle in our case) for either your anniversary, Christening of your first child or any other event or non event that you wish to celebrate! That's the beauty of fruit cake, once it's sealed up in marzipan and icing it can just hang out, for years if need be and still be as delicious as the day you baked it. This also means that you can make the cakes weeks in advance (about 6 is ideal) which is handy because let me tell you, as the big day draws closer your time becomes more and more precious and the last thing you want to be doing the night before your wedding is staring nervously through the oven door and praying that your sponges rise!
|Yummy homemade candied peel!|
|Cake tins at the ready!|
|Lots and lots of butter!|
The whole day ran remarkably smoothly and I'm now the proud owner of three perfect little fruit cakes! The next step is to carefully feed them with brandy over the next (gulp) three weeks so that they're extra moist and juicy! Watch this space!