Mum's Wedding Cake

One of my earliest memories was of my mother icing wedding cakes, and beautiful birthday cakes that were a doll's dress, and wonderful christening cakes of a doll in a cradle and, and.... She was the local cake maker and decorator, and very sought after.  Mum only stopped when her eyesight was not really good enough and her hand steady enough any more.  

I used to love watching the wedding cakes come together with lattice-work or lace around the sides.  She also made her own flowers, the whole kitchen table would be covered in them for the elaborate decoration.  There would always be some sort of bride and groom on the top, and a ribbon at the bottom as that was the fashion then.

Sadly, I do not have any pictures of them, these days they would be on Facebook.  Good memories though.

This is her wedding cake recipie.  It makes two cakes, one a 10 inch cake, and one a 6 inch cake.  Make sure you line the tins with several layers of newspaper on the bottom, then 2 layers of brown paper around the sides, then the baking paper.  I know that mum used greased paper, so you may like to try that.  Note that the measurements are as they appear on the original recipie.  You may not need to wash and dry the fruit, depending upon where you buy it from.

To ensure the cake does not burn, I would begin with foil lightly covering the top, but with a large hole in the middle.  I have found this method works well for any fruit cake, take the foil off about 1/2 way through.  Also, start at 180C, but bring it down to 160C almost immediately, then about 140C for most of the cooking period.

It is important to have the freshest ingredients, particularly the fruit ( in NSW you can buy this at Fardoulis, their store is in Kogarah).  For a wedding, you must make the cake weeks before the cake can be iced.  I think from memory mum had a minimum of 3 weeks.

This picture is of a much bigger cake,but it reminds me of exactly the style of cake my mum would make

Wedding Cake (2)

Rating : Difficult

Ingredients:

1/2 lb white sugar
1lb bornw sugar
1-1/2lb butter
12 eggs
1/2lb each of cherries, dates, mixed peel and shredded almonds.
1-1/2lb each of currants, sultanas and raisins.
1/2 cup treacle or golden syrup
1/2 cup rum or brandy
1 teaspoon each of nutmet, all spice and cinnamon
1 level teaspoon bi-carbinate soda
1lb 14oz plain flour

Method:

Wash, dry and chop the fruit, add nuts.  Mix with the rum, cover and leave overnight.
Line tins & pre heat oven to 180C
Cream butter, sugar and spices until light and fluffy.
Beat in eggs one at a time, beating well after each addition.
Sift flour and bi-carb soda together, then add this, alternating with the fruit.  Mix thoroughly and put into the 2 prepared tins.
Cook, bringing the temperature down a little as the cake cooks.
The large cake will take 5-6 hours, the small one 2-1/2 - 3 hours.
Cool in the tin, then wrap in greaseproof paper or baking paper.
Store as long as possible before icing.

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