Caledonian Wedding Cake
Celebrate tradition and elegance with the rich, fruit-laden Caledonian Wedding Cake, a classic Scottish dessert perfect for special occasions. This luxurious cake is packed with a delightful medley of dried fruits—currants, raisins, golden sultanas—and accented with candied peel, zesty citrus, and a warming blend of spices like cinnamon, nutmeg, and clove. Enriched with the depth of dark treacle and a generous splash of Scottish whisky, this slow-baked masterpiece boasts incredible flavor and a moist, tender crumb. Whether adorned with royal icing for a wedding-worthy finish or left beautifully rustic, this cake is a showstopper. Best of all, it can be prepared weeks ahead, with whisky "feedings" to enhance its aroma and taste over time. Perfect for weddings, holidays, or any celebration, this timeless recipe combines tradition and indulgence in every slice.
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Ingredients
- 250 grams All-purpose flour
- 250 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 5 pieces Eggs, large
- 225 grams Dried currants
- 225 grams Raisins
- 225 grams Golden sultanas
- 100 grams Chopped candied peel
- 100 grams Blanched almonds, finely chopped
- 1 piece Grated zest of lemon
- 1 piece Grated zest of orange
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground clove
- 2 tablespoons Dark treacle (molasses)
- 120 milliliters Scottish whisky
- 1 tablespoon Milk
- 200 grams Royal icing (optional, for decoration)
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a 20 cm (8-inch) round cake tin with double layers of parchment paper, ensuring the paper extends above the rim of the tin.
Step 2
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3
Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of flour to stabilize it.
Step 4
Sift the flour, cinnamon, nutmeg, and clove into the butter mixture. Gently fold in until combined.
Step 5
Stir in the dried currants, raisins, golden sultanas, candied peel, almonds, lemon zest, and orange zest until evenly distributed.
Step 6
Mix in the dark treacle, whisky, and milk, ensuring the batter is smooth and well combined.
Step 7
Spoon the batter into the prepared cake tin, smoothing the surface with the back of a spoon.
Step 8
Wrap the outside of the cake tin with a double layer of parchment paper to prevent burning and allow for even baking.
Step 9
Bake the cake in the preheated oven for 3 hours, or until a skewer inserted into the center comes out clean. Start checking for doneness at the 2 hour and 45-minute mark.
Step 10
Once baked, remove the cake from the oven and allow it to cool completely in the tin before turning it out.
Step 11
If desired, brush the cake with additional whisky while it cools to enhance the flavor.
Step 12
Decorate the cake with royal icing or leave it plain for a rustic, traditional look.
Step 13
Store the cake in an airtight container for up to 4 weeks, feeding it with whisky every week to keep it moist and flavorful.
Nutrition Facts
| Serving size | (2216.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7812.3 |
| Total Fat 283.9g | 0% |
| Saturated Fat 140.5g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1477.1mg | 0% |
| Sodium 563.5mg | 0% |
| Total Carbohydrate 1234.4g | 0% |
| Dietary Fiber 56.2g | 0% |
| Total Sugars 902.0g | |
| Protein 102.1g | 0% |
| Vitamin D 206.5IU | 0% |
| Calcium 1140.2mg | 0% |
| Iron 38.4mg | 0% |
| Potassium 7143.6mg | 0% |
Source of Calories