Ingredients

Ingredients For the fondant roses

• 1.5kg/3lb 5oz ready-to-roll white icing

• pink edible dust

• edible glue

For the 15cm/6in tier

• 150g/5½oz butter, plus extra for greasing

• 90g/3¼oz dark brown sugar

• 60g/2¼oz caster sugar

• 2 tsp vanilla essence

• 5 free-range eggs

• 165g/5¾oz currants

• 225g/8oz raisins

• 340g/12½oz sultanas

• ½ orange, zest only

• 1 tbsp black treacle

• ½ tsp bicarbonate of soda

• 185g/6½oz self-raising flour

• ½ tsp ground cloves

• ½ tsp ground cinnamon

For the 23cm/9in tier

• 250g/9oz butter, plus extra for greasing

• 150g/5½oz dark brown sugar

• 100g/3½oz caster sugar

• 3 tsp vanilla essence

• 8 free-range eggs

• 275g/9¾oz currants

• 375g/13oz raisins

• 565g/1lb 4oz sultanas

• 1 orange, zest only

• 2 tbsp black treacle

• ¾ tsp bicarbonate of soda

• 310g/11oz self-raising flour

• ¾ tsp ground cloves

• ¾ tsp ground cinnamon

For the 30cm/12in tier

• 375g/13oz butter, plus extra for greasing

• 225g/8oz dark brown sugar

• 150g/5½oz caster sugar

• 4 tsp vanilla essence

• 12 free-range eggs

• 410g/14½oz currants

• 550g/1lb 4oz raisins

• 850g/1lb 14oz sultanas

• 1½ oranges, zest only

• 3 tbsp black treacle

• 1 tsp bicarbonate of soda

• 450g/1lb self-raising flour

• 1 tsp ground cloves

• 1 tsp ground cinnamon

To ice the cakes

• 1 x 340g/12oz jar apricot jam

• icing sugar, for dusting

• 3.5kg/7lb 11oz marzipan

• 5.15kg/11lb 6oz ready-to-roll white icing

Description

Make Your Own Wedding Cake With Our Step-by-step Recipe. The Great Thing About Making A Fruit Cake Is That It Can Be Made Well In Advance Of The Big...

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