Photo: David Holifield
Traditional Wedding Cake
54 ingredients
1 hr
Serves 100
openrecipes
Equipment and preparation: For this recipe you will need a 15cm/6in, 23cm/9in and 30cm/12in round cake tin, thin cake boards of respective sizes, and 20cm/8in, 28cm/11in, 35cm/14in thick cake boards. You will also need eight dowelling rods, eight cake pillars and different sized sugar flower cutters. All of these are available from specialist cake shops.
Estimated Nutrition (whole recipe, rough)
937
Calories
24g
Protein
20g
Fat
171g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Icing | not in our table | 0 |
| Brandy | not in our table | 0 |
| Marzipan | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2 lb 4 oz white sugar paste icing
- 500g/1lb 2oz bronze sugar paste icing
- bronze edible dust
- edible glue
- 450g/1lb unsalted butter
- 450g/1lb caster sugar
- 10 free-range eggs
- 450g/1lb plain flour
- 230g/8½oz ground almonds
- 2 tsp ground cinnamon
- 2 tsp mixed spice
- 450g/1lb sultanas
- 450g/1lb currants
- 450g/1lb raisins
- 225g/8oz candied mixed peel
- 225g/8oz glacé cherries
- 2 orange
- 2 lemon
- 125ml/4fl oz brandy
- 225g/8oz unsalted butter
- 225g/8oz caster sugar
- 5 free-range eggs
- 225g/8oz plain flour
- 115g/4oz ground almonds
- 1½tsp ground cinnamon
- 1½tsp mixed spice
- 225g/8oz sultanas
- 225g/8oz currants
- 225g/8oz raisins
- 115g/4oz candied mixed peel
- 115g/4oz glacé cherries
- 1 orange
- 1 lemon
- 4 tbsp brandy
- 115g/4oz unsalted butter
- 115g/4oz caster sugar
- 2½ free-range eggs
- 115g/4oz plain flour
- 55g/2oz ground almonds
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 115g/4oz sultanas
- 115g/4oz currants
- 115g/4oz raisins
- 55g/2oz candied mixed peel
- 55g/2oz glacé cherries
- ½ orange
- ½ lemon
- 2 tbsp brandy
- 1 x 340g/12oz jar apricot jam
- , for dusting icing sugar
- 3.5kg/7lb 11oz marzipan
- 5.15kg/11lb 6oz ready-to-roll white icing
- 5m/16ft 5in x 2.5cm/1in bronze satin ribbon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes