English Wedding Cake

The English say that the cake is best if baked 14 days before the wedding and stored well wrapped in aluminum foil. Just before serving, decorate it with icing, candies, and sugar roses.

Details

  • Preparation Time: 160 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

dough

  • 250 g Butter, unsalted

  • 250 g Sugar, white

  • 5 pieces Egg, fresh

  • 1 piece Lemon, fresh, without shell

  • 2 cl Alcohol, Rum

  • 250 g Flour, Wheat, bread flour

  • 0.5 teaspoons Spices, cinnamon, ground

  • 1 pinch Spices, nutmeg, ground

  • 150 g Candied fruit

  • 400 g Raisins

  • 400 g Raisins

  • 100 g Candied fruit

  • 100 g Candied fruit

  • 50 g Nuts, almonds

for decoration

  • pieces Powdered sugar

for modeling

  • 15 g Butter, unsalted

glazura

  • 500 g Sugar, white

  • 3 pieces Egg, egg white, fresh

  • 1 teaspoon Juice, lemon

Steps

  1. Grease the cake mold well. Preheat the oven to 180 °C. Wash the lemon, grate its zest, cut it in half, and squeeze the juice. Pick through the raisins and currants, wash them, and drain.

  2. Beat the butter and sugar with an electric mixer until fluffy. Gradually, one by one, mix in the eggs, lemon juice, lemon zest, and rum. Continue mixing until you get a thicker, fluffy mixture. While mixing, add 2 tablespoons of flour to prevent the mixture from curdling.

  3. Sift the remaining flour into another bowl and mix it with cinnamon, nutmeg, candied cherries, currants, raisins, lemon peel, orange peel, and almonds. Slowly and carefully mix in the egg and butter mixture with a whisk.

  4. Fill the cake mold with the batter and tap it to evenly distribute the batter in the mold. Bake the cake on the second rack from the bottom for 90 minutes. Before taking the cake out of the oven, test if it is baked by inserting a wooden skewer into the highest part of the cake; if the skewer comes out clean and almost dry, the cake is baked. Cool the baked cake first in the mold, then turn it out onto a rack and let it cool completely.

  5. Sift the powdered sugar into a bowl. Add the egg whites and lemon juice and whisk until a thick icing forms. Spread the icing over the top and sides of the cake. Save some icing and put it in a small piping bag with a narrow star tip or in a small bag made from parchment paper. Decorate the cake with icing, colorful candies, and sugar roses (see photo).

Nutrition Information (Per 100g)

  • Calories: 333.53 kcal
  • Fat: 10.2 g
    • Saturated Fat: 5.95 g
  • Carbohydrates: 58.26 g
    • Sugars: 22.92 g
  • Protein: 3.69 g
  • Fiber: 2.47 g

Advice

The cake keeps well wrapped for up to a year. In England, it is customary to save a piece of the cake and serve it at the christening of the first child. Instead of sugar roses, you can decorate the cake with fresh roses. It is best to use organic lemons, the peel of which is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins.