Wedding Cake II

Ingredients

• 450 g butter
• 450 g brown sugar
• 12 eggs
• 240 ml molasses
• 450 g flour
• 4 tsp cinnamon
• 4 tsp allspice
• 1.5 tsp mace
• 1 nutmeg, grated
• 0.25 tsp soda
• 1350 g raisins, seeded and cut in pieces
• 900 g Sultana raisins
• 675 g citron, thinly sliced and cut in strips
• 450 g currants
• 0.5 preserved lemon rind, finely chopped
• 0.5 preserved orange rind, finely chopped
• 240 ml brandy
• 4 squares chocolate, melted
• 1 tbsp hot water

Method

Cream the butter and brown sugar together until the mixture is pale and fluffy — this takes roughly eight minutes by hand or four minutes with an electric mixer. The mechanical action incorporates air into the fat, which will set the cake's crumb structure. Beat the egg yolks separately until thick, pale, and ribbonlike (they should fall in wide ribbons from the beaters), then fold them into the butter mixture in two additions. This gradual incorporation prevents curdling and keeps the emulsion stable.

Sift the flour with cinnamon, allspice, mace, and grated nutmeg. Reserve one-third of this mixture to coat the dried fruit — the flour prevents the fruit from sinking and also helps distribute it evenly throughout the batter. Fold the remaining spiced flour into the creamed mixture in three parts, alternating with the chopped citron, candied citrus rind, and floured raisins and currants. Work gently; overworking toughens the crumb. Stir in the molasses, brandy, and melted chocolate until just combined.

Whip the egg whites to stiff peaks immediately before assembly — they'll lose volume if left standing. Fold them through in two additions, using a spatula to cut vertically through the centre and turn the mixture over itself. Stop as soon as the whites are incorporated; the cake relies on these air cells for its characteristic light, open texture despite the weight of fruit and spice.

Dissolve the bicarbonate of soda in hot water and stir it in last. The soda will react with the acidic molasses and brandy, creating carbon dioxide that leavens the batter. Pour into pans lined with buttered parchment. Steam for four hours in a covered baking vessel (the moist heat prevents the exterior from drying before the interior cooks through), then finish in a low oven — around 120°C — overnight. The gentle heat dries the crumb without browning it further. The cake is done when a skewer inserted into the centre meets no wet batter. Cool completely before turning out. This long-bake approach is essential for celebration-cake structure: the slow cooking allows flavours to meld and the dense fruit to distribute evenly.