Nigerian Wedding Cake
If you have ever attended a Nigerian wedding and waited to have a piece of the cake at the reception, you would notice the unusual dark color, dots of raisins and the complex, slightly alcoholic taste. These are few of the characteristics of the Nigerian wedding cake which is technically a type of fruitcake. It however does not contain as much fruits as traditional fruitcakes (recipes for fruitcakes can be found here). I have been trying for a couple of years to recreate this cake without success. There was always something missing. You can thus imagine my excitement when I found those missing ingredients and nailed this recipe. Trust me when I say this, this is one of the best, if not the best recipe for a Nigerian wedding cake. Note that this recipe differs from the typical Nigerian style cake (recipe here).
INGREDIENTS:
(1) 520 Grams All Purpose Flour (4 Cups)
(2) 350 Grams Granulated White Sugar (3.5 Cups)
(3) 226 Grams Unsalted Butter (1 Cup) (See Note 1)
(4) 226 Grams Margarine (1 Cup)
(5) 10 Large Eggs
(6) 1 Teaspoon Pure Vanilla Extract (See Note 2)
(7) 1 Teaspoon Butterscotch Flavor
(8) 1/2 Teaspoon Grated Nutmeg
(9) 1/2 Teaspoon Salt
(10) 3 Tablespoons Burnt Sugar Syrup (Browning) (See Note 3)
(11) 2 Tablespoons Black Treacle (See Note 4)
(12) 1/4 Cup Brandy (See Note 5)
(13) 1 Cup Raisins (See Note 6)
(14) 1 Tablespoon Baking Powder
NOTES:
(1) I have used a combination of both butter and margarine in this recipe. Typically, this cake is made only with margarine. The addition of butter however gives it some added creaminess and I surmise, better taste. I would not however use only butter for this recipe as you would be losing the distinct taste of margarine which adds to the complexities of this cake.
(2) Butterscotch is usually the flavor used for this cake. I however find that even when a recipe calls for the use of another flavor aside from vanilla, the addition of vanilla helps showcase that flavor even more. Like salt, vanilla is a background flavor which makes everything taste great. I would advise that you use pure vanilla extract here and not artificial flavors.
Fun Fact: Ever wondered what the difference is between flavors and extracts. For one, flavors are artificial while extracts are usually made from natural products. The essence of these natural products are “extracted” from them hence the term.
(3) The burnt sugar syrup also known as browning is used to add color, taste and richness to the cake. I have a recipe here on how you can make your own.
(4) Black treacle is used majorly to give this cake a rich dark look. If you do not have access to black treacle you can use molasses. Black treacle is actually produced from molasses. If you do not have access to either of these two ingredients, increase the browning by 1 tablespoon. The color of the cake would however be impacted.
(5) I feel I should address something briefly here. The use of brandy in this cake is solely for taste. Alcohol evaporates when heated. What this means is that contrary to general belief, the addition of alcohol to cakes before baking does not help in preserving them.
(6) Though this is a fruitcake, it contains very little fruits when compared to other fruitcakes. Part of the fun of eating this cake is stumbling on the occasional raisin in it. If you want more fruits, you can increase the quantity used. I would suggest using darker raisins than the lighter colored species.
(7) Finally, you might notice while reading this recipe that I deviate somewhat from what you are used to when making Nigerian style cakes. In my Nigerian Cake recipe (found here), I dispelled a lot of myths associated with baking cakes like how creaming your butter and sugar for an hour is a complete waste of time, energy and resources. You might want to go through that recipe along side this one. Now, let’s bake some cake!
PROCEDURE:
(1) Preheat the oven to 350 degrees.
(2) Grease two 8 or 9 inch round cake pans with oil, butter, margarine or any grease of your choice. This recipe can also fit into a 10 inch round pan. For better security and assurance, line the bottom of the pans with parchment paper. If you do not have parchment paper, I would suggest coating the pans with a bit of flour after greasing them. Read more about how to prepare cake pans here.
(3) Sift the flour into a large bowl. Add the salt, baking powder, grated nutmeg and raisins to the flour and mix to combine. The reason for adding the raisins to the flour is so they do not sink during baking. You can find other useful baking tips and quick fixes here.
(4) In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, margarine and sugar at medium-high speed for 5 to 10 minutes or until you notice the mixture is lighter in color, airy and fluffy.
(5) With the mixer running at medium speed, add the eggs one at a time. Do not add all of them at once or the batter would separate at this point. Use your rubber spatula to scrape the sides and bottom of the mixing bowl at intervals. After adding the last egg, crank the speed to high and mix for about 2 minutes.
(6) Next, with the mixer running at low speed, add the vanilla extract, butterscotch flavor, browning, black treacle and brandy to the batter. Mix to combine. The batter would separate at this point due to the high liquid content. This would be corrected in the next step.
(7) Finally add the flour mixture to the batter and mix just until combined. Please and please, do not over mix the batter at this point or you will end up with a tough and dense cake.
(8) Pour the batter into the prepared cake pans and bake in the preheated oven for 45 to 50 minutes or until a tester inserted into the middle of the sponges comes out clean.
(9) Remove the cakes from the oven and leave them to cool down for about 15 minutes in the pans before taking them out.
(10) If you want a stronger brandy flavor and impact, after the cakes have cooled down, poke holes in them and spray some brandy over them. Alternatively, spray the brandy after torting the cakes. Happy baking!
BONUS RECIPES:
(1) Vanilla Buttercream Frosting. Recipe here.
(2) Marzipan. Recipe here.
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Hello Terry, will give it a go, cos my fruit cakes always have too much crumbs when it’s cut, but not so with my other cakes. Will feed you back. Thanks and God bless you real good.
You are welcome. I look forward to your feedback.
Thanks so much for sharing. God bless you Terry
You are welcome.
Hmmmn, Terry you are simply the best. I admire your kind heart and passion towards cake making. Thanks a bunch for the recipe. God bless you more and more.
My question: If alcohol doesn’t serve as a preservative for your fruitcake before baking , how do I then make them last longer?
You are welcome. I’d store it in a cool place like the fridge. You can apply the alcohol after baking.
Thanks Terry! That’s exactly how I bake my fruit cakes!I love using brandy
Awesome! I’m sure you enjoy it.
Thank you for this recipe.
I recently asked a friend in Nigeria who does wedding cakes for this recipe and she really didn’t give it to me. So was really excited to see it on here.
God bless your selfless heart.
PS. I also hate the myth of creaming till butter and sugar becomes smooth and grain less which takes ages.
Thanks Funmi. It always amazes me when people hide recipes. The sky is large enough for us all to soar.
Yes.
Can I substitute whiskey(Jack Daniels) for the brandy in this recipe?
Never baked with alcohol, so I’m a little bit unsure.
Thanks.
Yes you can. You can use any type of alcohol you have.
Will this last like the carribean fruit cake
No it wont unless you freeze it.
Thanks for sharing this much guarded secret recipe for Nigerian Wedding cake and special thanks to you also for this most wanted recipe on Burnt Sugar(Browning). God bless you real good.
You are welcome Martins.
God bless u Mr Terry.Pls what’s the difference btw butter n margarine?
Margarine is oil based. Butter is made from milk.
Wow!you make baking appear so easy, I’ve never baked anything before, but with your step by step directions, I believe i’ll do well anytime I wish to try, God bless you so much for sharing
Thanks. You really should start baking. It is quite therapeutic.
Your are simply the best Terry. God bless your kind hearth
Thanks a lot Iy Cakes.
Hi Terry, thank you for all you do. The nigerian fruit cake recipes i am used to always use almond flavour and brown sugar which they call the secret ingredients that give the fruit cake its distinct taste. also, the raisins are supposed to be soaked in brandy for at least 48hours before use so as to soften them. what’s your take on these? can i use only margarine for this cake? butter is quite pricey here.
Hi. (1) Almond flour adds a more complex taste to fruitcakes, I use it in some of my fruitcake recipes. You can add it if you want to, just be sure to reduce the quantity of all purpose flour that you use. So if you are using 1/2 cup of almond flour, use only 3.5 cups of all purpose flour. (2) Soaking the fruits is an option, it is however not absolutely necessary. If you want to soak your fruits, they can be soaked in alcohol for up to a year. So, the 48 hours standard is not necessary. (3) Yes you can use only margarine, but the cake won’t taste as buttery.
Hi Terry. Thank you for the beautiful response. But its Almond Flavour and not Flour 🙂 Can i use margarine for your other cake recipes too? I fear something might go wrong is why i am asking. Thanks again.
Well, there is only one way to find out. Try using margarine. I work almost always with butter unless in Nigerian recipes.
Oh! I forgot to mention that they add golden syrup and orange juice (just a bit) to the fruit cakes too. 🙂
Golden syrup is a type of treacle. It is an overkill to use both black treacle and golden syrup in the same recipe. Having said that, feel free to add whatever you wanna add in your fruitcake when you are making it. I however feel this recipe is perfect for my needs and gives me all the flavors I need in a Nigerian wedding cake. You can find other recipes that use orange juice, almond flavor, brown sugar, et cetera here.
Oh! Sorry…they use brown sugar too
If you can easily access brown sugar where you live in Nigeria, you can use it.
Thanks a Million Terry. I just needed clarification on those things and now that i got that, i’ll adjust accordingly. Thank you again.
You are welcome Toju.
God bless u mr terry,am so happy and blessed to know you
Thanks Bukola. Glad to have you here.
Just discovered your blog some weeks ago, and I tell u it has made a great impact. Thank you so much for being so selfless. I have learnt so much more than I knew. God bless you richly. Please I have a question, it was a shocking discovery to find out from your blog, that alcohol doesn’t preserve cakes… So am now wondering what makes some fruit cake last up to 3months, outside the fridge… Never tried it, but heard it from so many Baker frnds. Awaiting your response.
You are welcome. You will find the answer to your question here.
tnx for evrything terry. Pls can this cake be aged to moisten it? How long after d last feeding with alcohol can it be eaten?
Hi. I wont keep this cake more than 3 days outside the fridge. It can last a couple of weeks in the fridge. It cannot be aged as long as traditional fruitcakes.
I can’t wait to try this; I have a question do I grease the pan and then line the pan with parchment paper or do I place the parchment paper and then grease. ? Sorry if this is a stupid question but I don’t bake at all thx so much! Hoping to try this for thanksgiving this year!
It is not a stupid question. You grease and then line. You can learn more about how to prepare your cake pans here.
Thanks so much for your prompt response Mr Terry.I also appreciate the link on how to line a pan as well.
A Few more questions:
1)Is there a difference between using “cake flour” versus “all purpose flour”. I saw these at the store and was not sure if using one over the other is better,if it will alter the recipe or if no difference at all?
2)If I want to double the number of cakes i.e two 10 inch cakes or four 8/9 inch cakes, can I simply double the ingredients or are there any additional special modifications that need to be made.
Thanks so much.
(1) Yes there is a difference. See here.
(2) Yes, just double. Might need more baking time.
Hi Terry,
I run an upcoming cake business in Lagos and I have made some wedding fruit cakes where I have added both black treacle and golden syrup. I also soak my fruits for up to a month in brandy before using and to tell you the truth, here in Nigeria, we bake our wedding cakes 1-2 weeks before the wedding day and these cakes remain fresh, moist and sweet when served.
I really think the alcohol in the fruits work as a form of preservative. But then, that’s just my 2 cents.
You know what, you just might be right. I have not tried that before and so cannot disprove it. Thanks for sharing.
Please ma, do you get to refrigerate at all before icing? And how long do you feed the cake ? Thank you
Hi, first am a guy. I refrigerate all my cakes before filling and icing. I am yet to feed this particular cake. I only feed traditional fruitcakes.
nice job ma, pls how can I adapt this recipe for a 10″ and 14″ round pan, thanks ma
The complete recipe will fit into both a 10″ and 14″pan. The 14″ pan can also take 1.5 of the recipe. You might wanna bake in layers for higher tiers.
Hi Terry, am about to make a wedding cake with this recipe. But I just discovered my eggs are not equal. Some are large while others are small. Please can u give me the equivalent of 10eggs in grams. Thanks
Hi. An egg is approximately 55 grams.
Thanks Terry, I made the cake with this recipe and it came out well. Thank you
Awesome! I am happy that it did. Thanks for the feedback.
after searching for this recipe for ages I just stumbled on yours, I love your passion and enthusiasm thanks will try this and let you know
You are welcome Patricia. Do let me know how it turns out.
Thks for this recipe. I had been searching for d right one for long until I stumbled on yours. Thanks a lot, I’m so happy
You are welcome Yemi.
Nice work you have here Terry but I have some questions to ask.Why is it that the flour is more than the margarine cause I was made to understand that the flour and margarine should be the same quantity.Also what’s your opinion on the use of orange rind and golden syrup in the recipe.Thanks
Hi. (1) Recipes differ. (2) Yes you can add orange rind. If adding golden syrup, reduce the quantity of browning.
Hi Terry thanks so much for sharing your recipe it makes baking loook simple. Pls what preservative can be used to make the cake last longer
You are welcome. I do not use preservatives nor do I know anything about them.
Hi,Terry. Thanks once again for sharing.. I have a wedding cake to bake in the next 3weeks,fortunately I jst found this receipe, the only problem being I have already soaked my fruits in brandy as taught.. can i still follow up,every other direction U’v given, apart from adding d fruits to d flour mixture?
Hi Olivia. Yes you can. I would however reduce the liquid quantity in the recipe since your soaked fruits will already have liquid.
Tnx Terry, @ what point should the soaked fruit be added?
Just before flour mixture.
Tnx tnx n Tnx. I’ve actually been baking for weeks now but unable to get the real type of Nigeria wedding cake I’ve always desired. All I get is just a milky vanilla cake. I guess it’s d browning that has been missing. I will make my burnt sugar syrup and try it out. Question pls: without the burnt sugar syrup, one only gets a milky cake right? Is it just d burnt syrup that gives the cake a rich brown outcome?
This cake gets its flavor and color partly from the browning and molasses. The butterscotch flavor also adds to the taste. Without these and the raisins, you will end up with a vanilla cake.
This recipe is so explanatory. It’s the best I’ve ever come across. Thumbs up! Wanna ask of the procedure to soften the raisins. Raisins are always so hard. Do I have to soak them or would they become soft in the oven during the baking process? Hope to hear from you soon. Thank you Terry.
You are welcome. I do not soften them as they get soft during the baking process. Alternatively, you can soak them in the Brandy ahead of time if you are concerned about them being hard.
Can i learn more from you?
Do you have a school?
I do not run a school.
All I can say is to ask God to keep blessing you, I tried ur recipe for my wedding cake and it comes out perfect but I soaked my resin inside orange juice for weeks bcos I don’t wanna use alcohol and I also use lemon juice as my preservative. I hope using orange juice n lemon is right.
I am glad to hear that. Thanks for sharing your twists with us.
Hi Terry! I’m from Benue State, n I’m sooooo proud of u! U are a success but r still humble enough to share n answer questions free of charge! God bless u! Now my question- pls how can I get butter n margerine? Here we use topper butter to bake. How do I know n access margarine? Thanks.
Thanks. I might be wrong, but I think Topper is actually a margarine brand and not butter. Butter can be found in grocery stores like shoprite, etc.
Hi Terry, i bake 4fun. But recently a new friend who enjoys my cake has asked me to bake for his wedding next month and i took it boldly but i’m sacred to my teeth.i’m wondering if it will crumble to d ground.and no cake professional is willing to assist.do you mind if we chat this out? Comments encouraged me to open up.
Hi Jessie. I am not sure what you mean by crumbling to the ground. Read this post about how to dowel cakes and you will be fine.
Thanks a lot Terry, I do appreciate ur work. God Bless u. Pls can I add cocoa to this recipe to make a chocolate cake?
Hi. I have never tried that so I am not sure how it will turn out.
Kia! Terry u are an inspiration,The whole essence of life!!! I’ve learned alot from u!!! God bless u big!
That’s a generous compliment. Thanks
A quick question pls,can I mix my eggs separately till foamy b4 adding it to d butter mixture bit by bit?
I’m not sure that will be appropriate for this cake.
OK thanks much!
You are welcome.
Godbless you, wish to see more of your works and cake..But I want to know terry, How long can a fruit cake last without refrigerating.Am think of baking my cake two weeks before my wedding..Hop it wil not get spoilt.
Hi. I doubt this cake will last that long not refrigerated in the Nigerian heat. A week max I’d say with alcohol sprayed on it AFTER baking.
I also want to know if Extract is also known as industrial flavour.tx
No.
Hello Terry, what preservative can i use for wedding cake to have long shelf life without the use of brandy.
And what flavours can one use to get the taste brandy gives in wedding cakes without the use of brandy
Hi Elizabeth. I know nothing about preservatives. You can use brandy flavor to arrive at a similar flavor.
Hi Terry, I love this recipe. I have made cake with it that is the rave here in calgary. Anyways just discovered I ve run out of cognac, can red wine be used?
That’s great Dani. I do not recall mentioning cognac in the recipe. The alcohol I used is Brandy and no, red wine is no substitute for brandy. You might want to look into cognac, whiskey or rum.
Weldon Terry, pls can I use simple syrub on dis type of cake?
Thanks. Yes you can.
Hi terry,God bless u richly for this wonderful tutorial. My cake mixer is not the stand alone,Its the hand mixer. Pls how long do I need to mix butter and sugar until fluffy.I usually get confused and see myself creaming for like 45mins to get this done.
45 mins is definitely too long. That’s torture. If all your ingredients are at room temperature, 15 mins max is enough for a hand mixer. I will do 10 mins max.
Tnx terry.I do honestly appreciate
My pleasure.
Hello Terry, thanks for this recipe and all the others.
How long can this cake last? Also, do you have a recipe for a fruit cake recipe that can last well over a year?
Its lifespan is the same with any other vanilla cake. I see from your comments on another post that you found the answer to your second question.
Please can I divide the recipe into two
Yes Queen.
Thanks Terry, God bless you
Thanks Queen.
Thanks Terry for this recipe,it’s quit helpful.But what can u say makes most fruit cakes in nigeria crumby.Also do u think d method of seperating egg yolk from white can be applicable to fruit cakes?
The liquid-dry ingredients ratio might be off. I do not think the separation method is ideal for this cake.
Please Terry If i’m using this exact recipe for two 8 inch pan, how high will the cake be when stacked?
Layered you mean? About 4.5 inches.
Thank you Terry, Sorry for disturbing please.. I want to make an 8inch round cake using your recipe but don’t know how to achieve a 5 inch high…. Any suggestion please
This recipe x 1.5 should give you that.
Thanks so much for your most especially taking your time to reply all questions.God bless you. Pls while stacking cake can butter icing be used for the filling.
You are welcome and yes.
Hi Terry,do u have a butter icing recipe too?
Click here
Tnx Terry for being a blessing to me. It’s a good sign dat God answers prayers. Explored your blog last night. God bless u for ur selfless effort. Can’t believe all these are free for all. God will reward u accordingly IJN amen
Thanks Cisca.
Hello Terry, I’m so excited and grateful for ur explicit tutorial. I have tried out Ur Nigeria cake,nigeria wedding cake, booties, ball, bag and will b doing a princess ball gown dis weekend. Friends were amazed with the outcome. I’m sure I will do better next time. I wanted to send u d pix but don’t know the means to do that. Just b rest assured dat a friend prays for u each day. This might sound funny but I’m printing my contact card soon. Business don start b dat o! Tnx and God bless
Thanks for your message Cisca. I am happy to hear about your successes. You can send me pictures on my Facebook page. Thanks
I’m amazed that u not only share your recipes but u even take out time to reply people’s comment and questions, that must b kinda tiring but u are doing it anyway. i stumbled on your blog just dz morning i had to bookmark it right away, most food bloggers do not even reply questions on their blog like u do.. God bless u n keep u strong
Thanks Thelma for your feedback.
Thanks for this tutorial terry. Please i want to use this recipe for a wedding cake in 2wks time. I want to make a 14″ 12″ 10″ and an 8″ round cake, i want my cakes to be 4.5 inches high. Can u please modify this recipe to fit my cake sizes?
Hi Terry, I just stumbled on your Nigerian Wedding cake recipe. Well, I must commend you for selflessly sharing your recipe. Keep it up. Please, what are molasses or treacle?
Are they easily accessible in the Nigerian markets?
is there substitute?
If yes, what?
Thanks.
Thanks Ejimofor. They are both products derived from processing sugarcane. Yes, I have seen molasses at Shoprite. They are substitutes of each other.
Thanks a lot. More blessings.
You are welcome.
Hi Terry. I need to bake a two layer 14inch square cake (4inch tall) for my sister’s wedding How many times do I need to double this recipe?
Sorry I can’t say. You might have to figure that out yourself. I triple the recipe for a 12″ cake.
When measuring the flour, should I level it? Thanks for your help
You should always level your cups and spoons when you use them to measure.
Pls, one last question. Can I substitute the all purpose flour with cake flour? Thanks. Will love to hear you reply soon.
Yes you can.
Thanks Terry God bless you am going to try this for a brother’s wedding soon.
All the best with the wedding cake Wakem Gale.
Hi Terry, why does mine come out hard. Americans prefer a very soft cake. What’s the way out?
Read this post.
If I want to use only margarine without butter for this recipe, do i maintain the quantity of margarine you stated in your recipe or do I increase or decrease the quantity?. Butter is quite expensive here in Nigeria. Thanks for your usual support.
Hi. It will remain the same.
Pls when you mean it will remain the same, should it be 226g margarine only without the butter or 452g margarine without the butter too. Thanks
Total fat should be 452 grams whether butter only, margarine only or a mixture of both.
Thanks so much.
Thanks a million, Mr terry
You are welcome Rheem.
Welldone mr terry for a job welldone. U take ur time to explain all these recipes without expecting anything in return. God bless your large heart for real
My pleasure.
God bless u sir…pls am very poor wen it comes to calculation, can u pls help wit measurement wen using 1kg of margarine, I think wit dis I will be able to calculate, am so sorry if my question looks stupid…tanks in anticipation
Hi. You should be able to calculate this. Just multiply the ingredients in the recipe.
Pls can I use salted butter with this recipe?
Yes. Omit the salt in the recipe.
Hi Terry, sure u are doing great?
How do you let your cake cool on the counter without drying up.
It’s really a serious concern for me
Mine just does not dry up.
Hi Terry, thank you so much for this recipe. I appreciate you. May God bless and keep you always. You are always in my prayers.
Thanks.
Hi terry… Please can this cake age for months… And someone told me that baking powder is not necessary in a fruit cake how true is it?
Hi Portia. I do not think this cake is ideal for aging. The baking powder depends on the recipe.
I came across your page today while searching for a simple recipe to make a chocolate cake because i have tried over and over it failed and i gave up but my love for cakes made me try again today,i just finished baking and voila! its so perfect and yummy unlike my former disasters. Thank you Terry,God bless.
You are welcome Opeyemi.
Thanks Mr Terry u made learning interesting and baking trilling to me. Pls can black treacle be replaced in place of brownies rather than the two. Thanks again and God bless you
You can try it out and see. I for one have never tried that so cannot give you any feedback on that.
Pls, if the rasins are soaked in Brandy can it be added to the flour according the method above
No. It should be added directly to the cake batter.
Thanks Terry for this post. Can I add chocolate to this recipe? I’m trying to achieve a chocolatey Nigerian wedding cake but don’t know how that will turn out. Pls advise.
Yes you can. Start by substituting 1/2 of flour for 1/2 cup of cocoa powder.
Hi Terry, I noticed you did not add milk to this recipe. Is here a reason for that? Thank you!
There is enough liquid already going into the batter. You can add 1/2 cup of milk to the recipe is you so desire.
Hi Terry,
Thanks for this recipe.
Please can you give me fondant recipe without marshmallow that can cover four tier cake for wedding for Nigeria weather.
Thanks.
Hi Iseoluwa. I have none.
You can also be sure your cake has baked well when there is a marked space between the tin and the cake.
Correct!
Hi terry!I normally soak my the fruits in alcohol days before baking, then drain like an hour before baking..so my question is can I still add the fruits Dats is been soaked and drained in the flour as u explained above or the fruit has to be dry
I will add a couple of tablespoons of flour to the fruits after draining. This should be done in a separate bowl and added to the batter after the flour goes in.
Hi Terry thanks for this recipe. Pls can I use cake flour for this cake,
Will the cake go stale if I bake on Wednesday and decorate on Friday. It’s to be used on Saturday.
Yes you can and no it would not go stale.
This recipe is a keeper!Made my brother’s wedding cake with this recipe and the rave reviews had me wishing I could meet and hug you ,you are phenomenal Terry and i pray God blesses you for being so selfless,giving and teaching just to improve others.
Well for those who cared to know I told them it was my cake sensei’s(Terry Adido) recipe.
I am glad to hear this Juliet. Thanks and well wishes to your brother and his family.
Thanks for this recipe. You have a kind heart!
You are welcome.
Thanks so much, dis would really help.Can dis reciepe do two tiers cake, if yes, what sizes, and also can I use love cake pan for a wedding cake?,and what icing is better,easier to work with and cheaper,thanks.
This recipe is for the size given. You will have to multiply or divide the recipe to bake other cake sizes.
Hi, Terry. I stumbled upon your website a few months ago, and I’ve got to say, I love it. Thank you for making me understand that brandy won’t preserve my cakes. I’ve one question though. After creaming fat and sugar, should the mixture still be a bit gritty, or completely smooth? Thanks in advance! Keep it up!
A bit of grit is fine.
I really appreciate this. Hoping to try it soonest.
Thank you.
One request please, I need a recipe for chiffon cake
Thanks. I have none at the moment.
Thanks for this post, but how do you get to preserve your wedding cake
There is a post on this page dedicated to preserving fruitcakes.