In two weeks time my mom turns 80 years old. How exciting for all of us. She is having her first big birthday party ever with my three sisters and I deep in process of planning the food, drinks and decoration for the big day.
Naturally, I am making the cake for the birthday party. My plan has been in progress for a few weeks already and I have made 40 of the 50 hibiscus fondant flowers I need to decorate the giant cake. I have settled on five layers as follows: giant fruit cake, humming bird cake, red velvet cake, chocolate pudding cake and a tiny vanilla cake. Each cake will have its own dedicated icing as follows: rough royal icing, cream cheese icing, pink butter icing, dark chocolate fondant and white butter icing.
This was my inspiration but 10 layers seemed a bit OTT even for me!
Recipe for giant fruit cake
250 grams currants
240 grams sultana
200 grams mixed berries
240 grams raisins
120 grams mixed peel
180 grams chopped cherries
300 grams cake flour
2.5 ml mixed spice
2.5 ml cinnamon
300 grams softened butter
300 grams sticky brown sugar
30 ml lemon zest
6 eggs, lightly beaten
45 ml brandy
Preheat the oven to 140 degrees Celsius. Double line the cake tin with thick baking paper.
Beat the sugar and butter in an electric mixer. Add the lemon zest. Add the eggs, beating in one at a time.
In a separate bowl mix the dried fruit, spices, salt cherries and flour. Add the egg mixture and mix well. Lastly, pour in the brandy and combine.
Scoop the mixture into the baking tin and level with the back of a spoon. Wrap a layer of tin foil around the base of the baking tin and place in the oven. Bake for +- 3 hours.
I used three times the above cake recipe for the giant fruit cake and baked it for 5 hours.
a little bit of fairy dust: