Golden Wedding Cake Recipe

Elvis Elvis

Golden Wedding Cake Recipe is a definite choice when it comes to home made Wedding Cakes.
This cake should be made 2-3 weeks before it is iced.


Golden Wedding Cake Recipe
1 Ib golden sultanas, or white raisins (cleaned)
8 oz citron peel (shredded)
4 oz glace cherries (halved)
4 oz candied pineapple (chopped)
4 oz candied lemon peel (chopped)
4 oz almonds (chopped)
4 oz walnuts (chopped)
8 oz butter
10 oz caster sugar
4 eggs
4 tablespoons orange jelly marmalade
12 oz self-raising flour
1 teaspoon salt 1 teaspoon ground cinnamon
½ teacup milk
½ teaspoon vanilla essence

For decoration
apricot glaze
2 Ib almond paste
3 Ib royal icing (coloured pale, and golden, yellow – later on this page)
8-9 inch diameter cake tin : forcing bag, No. 2 plain pipe and shell pipe

Grease tin and line it with greaseproof paper. Grease and flour paper.
Set the oven at 300°F or Mark 2.

Mix the prepared fruit, peel and nuts together. Cream the butter thoroughly in a mixing bowl ; add the sugar and beat again until soft and light. Beat in the eggs, one at a time, and then stir in the marmalade. Sift the flour with salt and cinnamon and fold into the mixture with the milk, vanilla essence and the mixed fruit and nuts. Turn the mixture into the tin and bake in the pre-set oven
for about 2½ -3 hours.

When the cake is cold, wrap and store for about 2-3 weeks to mellow. Then brush with apricot glaze, cover with almond paste and leave for 1-2 days. Coat with pale yellow royal icing, pipe on the date of the wedding in golden yellow and decorate with a golden rose and butterfly. Finish with a shell edging and a golden ribbon.

Royal Icing:
1 Ib icing sugar
2 egg whites

Finely sift the icing sugar. Whisk the egg whites until frothy and add the icing sugar 1 tablespoon at a time, beating thoroughly between each addition. Continue this beating until the mixture will stand in peaks. Add flavouring and colour if wished. Keep the bowl covered with a damp cloth when piping.