Fruit Cake Ideas for Your Wedding
When you picture a wedding dessert, a sleek white tiered cake often comes to mind. But a well‑made fruit cake can be just as stunning, especially if you love rich flavors and a touch of tradition. At Darcy's Boutique we’ve seen couples turn a classic fruit cake into a show‑stopper that matches their theme, budget, and taste.
First, ask yourself what draws you to fruit cake. Is it the moist texture, the burst of dried fruit, or the fact that it ages beautifully over time? Knowing your why helps you pick the right style—whether it’s a single‑layer loaf for a low‑key garden wedding or a multi‑tier masterpiece for a grand ballroom.
Choosing the Right Fruit Cake
Start with the base recipe. Traditional British fruit cake mixes raisins, currants, candied peel, and a splash of brandy. Modern twists add orange zest, ginger, or even a hint of espresso. Talk to your baker about flavor boosters that match your wedding palette. If your colors are pastel pink and sage green, a subtle lemon‑ginger cake pairs nicely with those tones.
Size matters, too. A good rule of thumb is one pound of cake per ten guests. For a 100‑guest wedding, a 10‑pound cake will feed everyone comfortably, with a little left over for the cake‑cutting photo. If you want a tiered look, ask the baker to stack the layers so the bottom tier is the heaviest and each upper tier gets lighter. This keeps the cake stable and makes slicing easier.
Consider decoration. Fresh berries, edible flowers, or a dusting of powdered sugar can turn a humble loaf into an elegant centerpiece. Some couples choose to wrap the cake in a simple marzipan coat, then cover it with fondant in a muted hue. Others go for a naked look, letting the fruit shine through. Whatever you pick, keep the décor in line with the rest of your wedding details—your table linens, floral arrangements, and even the invitation style.
Serving and Storing Tips
Fruit cake tastes best after it has rested for at least 24 hours. This gives the flavors time to meld and the alcohol (if used) to soften the texture. Plan to have the cake prepared a day or two before the ceremony, then store it in an airtight container at cool room temperature.
When it’s time to serve, slice the cake with a sharp, serrated knife. A gentle sawing motion prevents the cake from crumbling. If you’re worried about crumbly slices, serve the cake on a wooden board and provide small tongs or cake forks for guests. Pairing the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of brandy sauce can add a luxurious finish.
Leftover cake? Fruit cake actually improves with age. Wrap any remaining pieces tightly in cling film, then a second layer of foil. Store them in the fridge for up to a month, or freeze for longer keeping. When you’re ready to enjoy it again, let it come to room temperature so the flavors fully awaken.
Bottom line: a fruit cake can be a memorable, budget‑friendly alternative to a classic wedding cake. By picking the right recipe, sizing it correctly, and adding thoughtful decoration, you’ll give your guests a dessert they’ll talk about long after the last dance.
Traditional Wedding Cake: Discover the Most Classic Choice
Curious about the most traditional wedding cake? This article uncovers the roots of wedding cake history, the ingredients behind the classic fruit cake, and why some couples are still drawn to this old-school favorite. You'll get practical tips for ordering or baking one and discover ways modern bakers keep traditions alive. Find out why tradition still matters when it comes to cake cutting.