Wedding Cake
Instructions
1.
Grease the tin and line with greaseproof paper.
2. Pre-heat the oven to gas mark 1, 275F (140c)
3. Measure the treacle to place the tin in the warming drawer of the oven, so that it melts a little, which makes things easier.
4.
Sieve the flour, salt and spices into a large bowl. In a separate bowl
cream the butter and sugar together until the mixture's light and fluffy
(this, in fact, is the most important part of the cake, so don't cut any
corners!)
5.
Next, beat up the eggs and, a tablespoon at a time, add them to the
creamed mixture, beating thoroughly after each addition. If it looks as
if it might start to curdle, you can prevent this happening by adding a
little of the flour.
6.
When all the egg has been added, fold in the flour and spices (fold,
don't beat)
7. Now stir in the fruit and peel that has been soaking, the nuts, the treacle and the grated lemon and orange rinds.
8.
Spoon the mixture into the prepared cake tin and spread it out evenly
with the back of a spoon.
9 Tie a band of
brown paper around the outside of the tin and cover the top of the cake
with a double square of greaseproof paper (with a hole in the middle
approximately the 
size
of a 50p).
10. Bake the cake on
the lower shelf of the oven and don't open the door to peek at it until
at least 4 hours (3 hours if making the 6 in (15cm) round cake) have
passed.
Once it was cooked we could start to decorate the cake.
Mrs Pote just happened to have some flowers in her car so, once we had rolled out the icing and placed it on the cake, we set about making it look fit for any bride and groom!
