I do... History of the wedding cake

Above, is a collection of cakes elaborated decorated as gift boxes. - Contributed

THE FIRST cake was a thin loaf, more bread then cake. In many cultures the cake was baked in shapes of birds or grain and used for many celebrations.

In early Roman times a cake was broken over the bride's head as a symbol of fruitfulness and good fortune. Guests then scrambled for the pieces of cake in hope to secure good luck for themselves.

The tiered cake symbolises prosperity. In Anglo Saxon times guests brought little cakes to the wedding and piled them into a heap over which the couple would try to kiss. This was later turned into tiered cakes in France. The European tradition in wedding cakes is mostly white, as a symbol of purity. Wedding cakes in other cultures are often more colourful.

The Groom's Cake

This cake has been around from the middle ages, usually dark and solid and much smaller than the wedding cake. It is traditionally served at the reception besides the white tiered wedding cake, making a beautiful contrast of colour, taste, texture and design.

A groom's cake is also packed into slices ahead of time for guests to take home for others who could not attend, so they may celebrate the couple's good fortune. It is also said that if a single guest puts a piece of Groom's cake under their pillow, they will dream of their future marriage partners.Wedding Fruit Cake

DAY BEFORE: Chop the following mix well and leave to soak.

1 lb. prunes

1 lb. raisins

1 lb. currants

1/4 lb. mixed peel

1/2 lb. cherries

1/4 lb. chopped almonds

1 bottle cherry brandy

1/4 bottle rum or more

2 tbsps. brandy (optional)

OTHER INGREDIENTS

1 lb. butter

1 lb. sugar

8 large eggs

1 tsp. lemon essence

2 tsps. lime rind

2 tsps. almond essence

2 tsps. vanilla

1 lb. flour

4 tsps. baking powder

2 tsps. mixed spice

1/2 tsp. grated nutmeg

BURNT SUGAR/BROWNING

1 lb. brown sugar

1/2 cup hot water

Burn sugar, add water gradually. Mix well and leave it to cool.

METHOD

1. Cream butter and sugar. Add eggs one at a time.

2. Add lemon essence, lime rind, almond essence and vanilla.

3. Mix and sift dry ingredients. Add gradually to creamed mixture.

4. Mix in fruit and browning.

5. Put in greased tins doubly lined with brown paper.

6. Bake at 250 degrees F for 3 hours or until done.

NOTE:

1. Less browning may be used if desired.

2. Remove from oven and soak while hot with cherry brandy or a mixture of cherry brandy and rum, or with sherry.

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