The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26637/wedding-cake

LifestyleFOOD.com.au

This quirky wedding cake marries four bold tiers: rum and date, chocolate and bourbon, ginger, and carrot and lemon.

Ingredients

  • Rum and date cake - 11 inch x 2

  • 350g pitted dates, chopped

  • 135g prunes, chopped

  • 112g raisins

  • 250ml boiling water

  • 150ml rum

  • 2 1/2 tsp bicarbonate soda

  • 340g plain flour

  • 2 1/2 tsp baking powder

  • 350g brown sugar

  • 340g unsalted butter, melted

  • 2 1/2 tsp vanilla extract

  • 9 eggs

  • Chocolate bourbon cake - 9 inch x 2

  • 2 1/2 cups plain flour

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp bicarb soda

  • 1/2 tsp salt

  • 2 large eggs

  • 1 egg yolk

  • 1 cup sour cream

  • 2 tsp vanilla extract

  • 170g unsalted butter

  • 1/4 cup vegetable oil

  • 1/4 cup bourbon

  • 2 tsp coffee powder

  • 1 1/4 cup water

  • 1 cup cocoa powder

  • 1 cup caster sugar

  • 135g cups brown sugar

  • Ginger cake - 7 inch x 2

  • 225g plain flour

  • 1 1/2 tsp baking powder

  • 1 tsp bicarb soda

  • 1 tbsp ground ginger

  • 1 tsp ground cinnamon

  • 1 tsp mixed spice

  • 115g unsalted butter, cut into cubes, plus extra for greasing

  • 115g dark muscovado sugar

  • 115g black treacle

  • 115g golden syrup

  • 250ml milk

  • 85g crystallised ginger

  • 1 egg

  • Carrot cake - 5 inch x 2

  • 80g brown sugar

  • 3/4 cup olive oil

  • 1/2 cup golden syrup

  • 3 eggs

  • 1 teaspoon vanilla essence

  • 225g plain flour

  • 1 teaspoon baking powder

  • 1 teaspoon bicarb soda

  • 1/2 teaspoon ground cinnamon

  • 2 carrots peeled and grated

  • Caramel buttercream - rum and date

  • 210g brown sugar

  • 115g unsalted butter cubed

  • 1/4 cup milk

  • 300g icing sugar mixture

  • Cinnamon and ginger buttercream - stem ginger

  • 1/2 tsp cinnamon

  • 1/2 tsp fresh ginger grated

  • Zest 1 lemon

  • Lemon buttercream - carrot cake

  • 1 tbsp lemon juice

  • Lemon zest

  • Vanilla buttercream - crumb coating

  • 500g softened unsalted butter

  • 2 tsp vanilla extract

  • 1200g icing mixture

  • 4 tbsp milk

  • Vanilla buttercream - finished coating

  • 500g softened unsalted butter

  • 2 tsp vanilla extract

  • 1200g icing mixture

  • 4 tablespoon milk

  • 5 packets white candy melts

Method

  • Rum and date cake:

  • 1.

    Preheat oven to 160°C, line and grease 2 round 11-inch cake tins.

  • 2.

    Place the dates, prunes, raisins, boiling water, rum and bicarb in a small food processor and set aside for 10 minutes.

  • 3.

    Place the flour and sugar in a bowl and mix to combine. Add the butter, vanilla, eggs and date mixture and mix well to combine.

  • 4.

    Pour into cake tins and bake for 60 minutes, allow to cool in tin for 10 minutes before turning onto a wire rack to cool completely.

  • Chocolate bourbon cake:

  • 1.

    Preheat oven 160°C prepare 2 round 9-inch cake pans and set aside.

  • 2.

    In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.

  • 3.

    In a separate bowl or glass measuring cup, whisk together the sour cream, eggs, yolk, and vanilla.

  • 4.

    In a medium saucepan, place the butter, oil, and coffee. Heat over medium-high until the butter has melted. Lower the heat and whisk in the cocoa and sugars until dissolved.

  • 5.

    Remove from the heat and allow to cool slightly. Whisk in the sour cream mixture until combined. Finally, stir in the dry ingredients and mix until smooth.

  • 6.

    Evenly distribute the batter between the prepared pans and bake for 30 minutes. Cool in pan for 15 minutes before transferring to a wire rack.

  • Ginger cake:

  • 1.

    Preheat oven to 160°C, grease 2 round 7-inch tins.

  • 2.

    Put the flour, baking powder, bicarb and all the spices in a large mixing bowl. Add the butter and rub it into the flour until it resembles fine breadcrumbs.

  • 3.

    Put the sugar, treacle, syrup and milk into a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

  • 4.

    Add the stem ginger to the flour mixture, and then pour in the treacle mixture, stirring with a wooden spoon. Break in the egg and beat until all the mixture is combined.

  • 5.

    Pour into a prepared tin and bake for 30 minutes.

  • Carrot cake:

  • 1.

    Preheat oven to 160°C, grease 2 round 5-inch cake tins.

  • 2.

    Put brown sugar, oil, golden syrup, eggs and vanilla in a mixer, use a balloon whisk to mix until combined.

  • 3.

    Sift the flours, bicarb and cinnamon into a large bowl.

  • 4.

    Pour the oil mixture into the dry ingredients and using a wooden spoon stir gently until just combined, stir in the grated carrot.

  • 5.

    Pour the mixture into the pans and bake for 45 minutes, set aside for 5 minutes before turning onto a wire rack to cool.

  • Vanilla buttercream:

  • 1.

    In a mixer cream together the butter and vanilla until light in colour. Beat in the sugar a little at a time alternating with the milk. Continue mixing until light and fluffy.

Nutritional information

Nutritional analysis per serving (96 servings)

  • Energy 432kj
  • Fat Total 25g
  • Saturated Fat 11g
  • Protein 2g
  • Carbohydrate 49g
  • Sugar 33g
  • Sodium 119mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department

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