Hi, I'm in the UK and I'm looking for a 10 " and 8" fruit cake recipe, for a wedding, that can be eaten within 5 weeks of baking. I've left it a bit late for a rich one that needs to mature.
Would love it to have an interesting variety of fruits.
Thanks for any help
AI always use delia's recipe.
Wrapping it well and freezing/defrosting it helps it to mature more quickly.