Fruitcake is a cake made with chopped candied fruit or dried fruit, nut and spices, and (optionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruitcake.
A basic fruitcake is the starting point for wedding, Christmas and special birthday or occasion cakes. This kind of cake will keep for months, even years, and it is solid enough to allow two to three smaller cakes to be arranged in tiers on it. It is customary with a wedding cake for the top tier to be kept for the first wedding anniversary or even christening of the first child.
The basic recipe for all our fruitcake is the same, but due to difference in individual taste, preference and storage duration we have broken them into various classes.
The main ingredients for our rich fruit cake which is Class A are: Raisins, Sultanas, Currants, Chopped or ground almonds, chopped dried apricots, Glace cherries quartered, cut mixed peels, mixed chopped nuts, lemon rind, lemon juice, brandy, whisky or sherry, plain all purpose flour, ground mixed spice, soft dark brown sugar, butter or margarine, molasses and eggs.
SCROLL THE SLIDE BAR ON THE LEFT AND CLICK TO SEE SOME OF THE INGREDIENTS IN THE CAKE.
With this choice of ingredients, the cakes are relatively moist and full of flavour.
Class B (medium fruit cake) has the above ingredients only in a slightly lower concentration while class C (light fruitcake) is like class B only with much less fruits
From class D downwards the fruits are limited to what is listed in the menu.
The amount of fruits in the cake play a really big role in the duration a cake will last. Class A will keep well in cardboard cake box in a constant dry warm condition and away from direct sunlight for months even years, while class B and C plus all other classes are at their best when first made or within one month of baking.
Place your cake order at lest 2 months before the wedding with a deposit of up to 75% as a sign of commitment.