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Traditional wedding cake
Fruit and vegetables
½
orange
, zest only
1
orange
, zest only
1½
oranges
, zest only
Tins, packets and jars
1 x 340g/12oz jar
apricot jam
Cooking ingredients
1.5kg/3lb 5oz ready-to-roll white
icing
90g/3¼oz dark
brown sugar
60g/2¼oz
caster sugar
2 tsp
vanilla essence
165g/5¾oz
currants
225g/8oz
raisins
340g/12½oz
sultanas
1 tbsp black
treacle
½ tsp
bicarbonate of soda
185g/6½oz
self-raising flour
½ tsp ground
cloves
½ tsp ground
cinnamon
150g/5½oz dark
brown sugar
100g/3½oz
caster sugar
3 tsp
vanilla essence
275g/9¾oz
currants
375g/13oz
raisins
565g/1lb 4oz
sultanas
2 tbsp black
treacle
¾ tsp
bicarbonate of soda
310g/11oz
self-raising flour
¾ tsp ground
cloves
¾ tsp ground
cinnamon
225g/8oz dark
brown sugar
150g/5½oz
caster sugar
4 tsp
vanilla essence
410g/14½oz
currants
550g/1lb 4oz
raisins
850g/1lb 14oz
sultanas
3 tbsp black
treacle
1 tsp
bicarbonate of soda
450g/1lb
self-raising flour
1 tsp ground
cloves
1 tsp ground
cinnamon
icing sugar
, for dusting
3.5kg/7lb 11oz
marzipan
5.15kg/11lb 6oz ready-to-roll white
icing
Dairy, eggs and chilled
150g/5½oz
butter
, plus extra for greasing
5 free-range
eggs
250g/9oz
butter
, plus extra for greasing
8 free-range
eggs
375g/13oz
butter
, plus extra for greasing
12 free-range
eggs
Other
pink edible dust
edible glue
Back to recipe
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