royal caribbean wedding cakes food lovers
This is a delicious royal caribbean wedding cakes recipe for a cake that is eaten at birthday weddings and other special occasions.
Makes 1 cake
- 2 cups currants
- 3 cups raisins
- 1 cup prunes, stoned
- ²⁄³ cup mixed peel
- 2¼ cups dark soft brown
- 1 tsp mixed spice
- 6 tbsp rum, plus more if needed
- ½ pint/1¼ cups sherry, plus
- more if needed
- 2 cups softened butter
- 10 eggs, beaten
- 4 cups self-raising flour
- 1 tsp vanilla essence
royal caribbean wedding cakes-food lovers
1. Wash the currants, raisins, prunes and mixed peel, then pat dry. Place in a food processor and process until
finely chopped. Transfer to a large, clean jar or bowl, add 115g/4oz of the sugar, the mixed spice, rum, and sherry. Mix very well and then cover with a lid and set aside for anything from 2 weeks to 3 months – the longer it is left, the better the flavour will be.
2. Stir the fruit mixture occasionally and keep covered, adding more alcohol, if you like.
3. Preheat the oven to 160°C/325°F/ Gas 3. Grease and line a 25cm/10in round cake tin with a double layer of
4. Sift the flour, and set aside. Cream together the butter and remaining sugar and beat in the eggs until the mixture is smooth and creamy.
5. Add the fruit mixture, then gradually stir in the flour and vanilla essence. Mix well, adding 15-30ml/1-2 tbsp sherry if the mixture is too stiff, it should just fall off the back of the spoon, but should not be too runny.
6. Spoon the mixture into the prepared tin, cover loosely with foil and bake for about 21/2 hours until the cake is firm and springy. Leave to cool in the tin overnight, then sprinkle with more rum if the cake is not to be used immediately. Wrap the cake in foil to keep it moist.
Although the dried fruits are chopped in a food processor, they can be marinated whole, if preferred. If you don’t have enough time to marinate the fruit, simmer the fruit in the alcohol mixture for about 30 minutes, and leave overnight.
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