Wedding Cake Recipe

Preheat the oven to 180°C (350°F) and grease 2 round cake pans.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour and baking powder. Gradually add this mixture to the creamed butter and sugar, mixing until well combined.

Stir in the vanilla extract and mixed dried fruits.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

While the cakes are baking, prepare the fruit filling. In a small saucepan, heat the orange juice and icing sugar until the sugar has dissolved. Remove from heat and let it cool.

Once the cakes are cooled, remove them from the pans and place one layer on a serving plate. Drizzle half of the fruit filling over the cake layer.

Place the second cake layer on top and drizzle the remaining fruit filling over it.

In a small bowl, mix together the icing sugar and water to create a glaze. Drizzle the glaze over the top of the cake.

Allow the cake to set for about 30 minutes before serving.