Recipes tagged with: wedding cake

This recipe makes a 6 cm deep 30cm/12inch square cake (or 32.5cm/13inch round cake). I've given the measurements for a deeper 8cm cake too. For the very best results line the tin with at least two layers of greasproof paper. Also line the outside of the tin with an old newspaper tied with some string. This prevents the edges of the cake from burning or becoming overcooked. Do not try and remove the cake from the tin until it is completely cold and leave the greaseproof paper on it.  To store the cake, wrap in foil and store in a cool place. Making a rich fruit cake at least 3 months in advance will allow the flavours to develop and the cake become moist.