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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Recipe Information
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)
Instructions
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.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
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.
Sift the flour, cinnamon, nutmeg, and clove into the butter mixture. Gently fold in until combined.
Stir in the dried currants, raisins, golden sultanas, candied peel, almonds, lemon zest, and orange zest until evenly distributed.
Mix in the dark treacle, whisky, and milk, ensuring the batter is smooth and well combined.
Spoon the batter into the prepared cake tin, smoothing the surface with the back of a spoon.
Wrap the outside of the cake tin with a double layer of parchment paper to prevent burning and allow for even baking.
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.
Once baked, remove the cake from the oven and allow it to cool completely in the tin before turning it out.
If desired, brush the cake with additional whisky while it cools to enhance the flavor.
Decorate the cake with royal icing or leave it plain for a rustic, traditional look.
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
Calories |
7812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.9 g | 364% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1477 mg | 492% | |
| Sodium | 564 mg | 24% | |
| Total Carbohydrate | 1234.4 g | 449% | |
| Dietary Fiber | 56.2 g | 201% | |
| Total Sugars | 902.0 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1140 mg | 88% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 7144 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
