Golden Wedding Cake

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Golden

Golden Wedding Cake

I have promised to make my mother and father in law's Golden Wedding cake. They love Delia's Irish Whiskey Christmas Cake which I have made at Christmas for the last few years. I need the cake to provide 40 portions so is a 10inch square cake big enough or do I need a bigger one? And how do I size up the existing recipe which is an 8inch square?
Thank you.
Helen

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Lindsey, Food Editor

For Helen

Hello Helen,

A 10 inch square will be enough for a celebration for 40.

You will need an 8 egg mixture for the 10 inch square.

I would do……

440ml whiskey
2.5 teaspoons angostura
725g raisins
350g currants
175g prunes
75g glace cherries
75g almonds
175g candied peel
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon ground cloves
2.5 teaspoons vanilla extract
1.5 tablespoons molasses
grated zest of 1.5 oranges
grated zest of 1.5 lemons

400g SR flour
400g demerara
400g unsalted butter
8 large eggs


I would still cover it after 3 hours and start checking it from 3 hours 45 mins and I would tie a double thickness of brown paper round the outside of the tin as an extra precaution.


Best wishes

Lindsey

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Laz

Irish Whiskey Cake

I am going use this recipe for a wedding cake which needs to be 4 tiers, 12,10,8 & 6 inches. Could you advise me on the ingredients and cooking time for the 12in cake. Could I substitute the whiskey for something non alcoholic ? Thank you

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Lindsey, Food Editor

For Laz

Hello Laz,

What is the shape of your tin?

Kind regards

Lindsey


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Laz

Irish Whiskey Cake

I am going to use round tins, but was thinking that it may be very heavy to transport, a suggestion has been to maybe use "dummies" for 2 of the top tiers. Thank you.

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Lindsey, Food Editor

For Laz

Hello Laz,

You can replace the whiskey with something like orange or grape juice but it won’t have the same keeping qualities. I would either make them later or freeze them..

This recipe was originally developed for an 8 inch square tin and used 5 eggs. The Creole Cake is another version of this recipe but uses lots of different alcohols. In the new cake book we use the 5 egg recipe in an 8 inch round tin but it is a bit deeper than the original square cake.

Very often with cakes we are guided (and sometimes restricted!) by the quantity of eggs.

I haven’t tested this but if I was doing this for myself I would use the 8 egg quantity (given above) for the 10 inch round tin and a 12 egg for the 12 inch round tin. So you just need to times the quantities above by 1.5.

For both cakes I would tie a double thickness of brown paper around the outside of the tin from the start and cover the tops with parchment after 3 hours.

For the 12 inch round I would start checking to see if it is cooked from 4 hours.

If I were using a dummy cake I would use it to replace the largest cake as it is the hardest to make but obviously that’s a personal choice.

Kind regards

Lindsey

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Laz

Thank you

This is really helpful, I will do as you suggest. Thank you.

 
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