Enough for a two-tier wedding cake, using 25 x 25-cm (10 x 10-in)and 15 x 15-cm(6 x 6-in) cake tins (pans). The cakes should be baked about 6 weeks before the wedding to allow the flavour to mature.

INGREDIENTS:

• 625 g butter
• 625 g brown sugar
• 15 ml (1 tbsp) vanilla essence
• 15 medium eggs
• 625 g sultanas (golden raisins)
• 625 g raisins, chopped
• 625 g currants
• 375 g mixed peel
• 200 g blanched almonds, chopped
• 140 g dates, chopped
• 140 g prunes, chopped
• 140 g glace, (candied) ginger, chopped
• 140 g glace cherries, cut into quarters
• 7.5 ml (1 1/2 tsp) ground cinnamon 
• 7.5 ml (1 1/2 tsp) mixed spice
• 2.5 ml ( 1/2 tsp) ground nutmeg
• 750 g  (6 cups) plain (all-purpose) flour
• 315 ml (1 1/4 cups) brandy

INSTRUCTIONS:

Put all the fruit in a bowl and pour over the brandy. Cover and leave overnight. Preheat the oven to 150°C (300°F, Gas 2). Line the baking tins with 1 layer of brown paper and 2 layers of greaseproof (wax) paper. Cream the butter and sugar and add the vanilla essence. Add the beaten eggs one at a time, beating between each addition.

Add the prepared fruit, nuts and dry ingredients and mix well. Place the mixture into the prepared tins and bake for 30 minutes. Reduce the oven heat to 140°C (275°F, Gas 1) for the remainder of the cooking time. The large cake will take approximately 5 hours, the small one approximately 3 hours. If the cake is browning too quickly, cover it with greaseproof paper halfway through the cooking time.

Remove it 15 minutes before the cake is ready. Remove the cake from the oven and while it is still warm, wrap the tin and cake in a large towel until it is cool.

Free Download Printable Rich Fruit Wedding Cake Recipe (PDF) 

https://drive.google.com/open?id=1cwB7OHP-vhkzsMfFW6HkEPtwiwTyZULY