Saturday, November 13, 2010

Ruby Wedding Cake - the Winner!

Finally,  I can post about the recipe that won my vote for my parents' celebratory Ruby Wedding cake.  Their anniversary fell towards the end of September, but for various reasons we did not have a family hurrah for them until the end of October.  We met up at a country house hotel in the Cotswolds for a lovely lunch and then a stroll around the house gardens enjoying the autumn colours.

Afterwards we travelled the short distance to my parents' home and had a light tea with the much anticipated (by me at least) anniversary cake.  The recipe suggestion I had gone with came from Kate Noble, who recommended the recipe she had used for her own wedding cake, no less.  It originated from BBC Good Food, who entitle it 'Hot Toddy Fruit Cake', and list it as a Christmas cake.  I chose it because I liked the idea of a very moist cake, and as my parents are keen tea drinkers I thought it apt to go with this recipe.

I made it a month ahead, and then fed it a couple of times with a little more whisky, and possibly some rum too.  A week before D-day I added a layer of marzipan, and then a day or two before the final eating I added some royal icing coloured a splendid shade of ruby red (you should have seen my hands after adding the colouring - attractive for meeting my child from nursery...).

Finally, I added the piped wording and the piped heart embellishment, along with some edible gold glitter, the day before.  I mixed some of the glitter with the icing in the piping bag but as this didn't give the full twinkle I added some more afterwards.  I was actually quite impressed by my restraint with the glitter.  You know, sometimes less IS more...

The cake was a perfect travel companion on the three hour trip from here to there.  The weight of it stopped it from sliding about on the cake board and the simplicity of the decoration meant no tears on that front either.

Now, I should confess that I was a little nervous about the moment the cake was cut into.  It had seemed very moist when I transferred it from the tin to the board, and despite reinserting a skewer several times and coming back with a dry reading, I was worried that the centre of the cake would prove to be soggy.  The moment of truth came and a sigh of relief was issued.  The cake had cooked perfectly, and I hadn't ruined it all with that final tot of brandy (for medicinal purposes).

Yes, it was as good as it looks here, managing to pull off the trick of being both light and dense, and kist as importantly, moist and tasty.  Scrum-tiddly-dumptious.  In fact, my only disappointment was that I only got to have one piece of it.  I plan to make a Christmas cake using this recipe, and as Christmas cake is not so popular with my husband, this cunning ruse should ensure that I get to eat a whole heap of fruit cake in just over a month's time.  Roll on Christmas.

Happy anniversary, Mum and Dad!