• Make the caramel - Add the sugar to the saucepan and caramelize until it turns a light amber color. Add the hot water and cook for a minute or two more. Then add the remaining water and set aside to cool completely.
  100 g White granulated sugar, 60 ml Plain water, 30 ml Hot water
• Prepare the Soaked Fruits - Add all dried fruits to a saucepan with rum + brandy (or juice). Cook on low heat until softened, and most of the liquid is absorbed. Set aside and allow to cool completely.
  100 g Black sultanas , 100 g Golden sultanas , 80 g Golden raisins, 80 g Dried cranberries, 60 g Dried cherries, 60 g Candied mixed fruit / peel, 40 g Dried apricots, 40 g Dried figs, 120 ml Rum + brandy mix
• Oven & Pan - Preheat oven to 150°C / 300°F. Grease and line an 8-inch deep round cake pan with parchment on the bottom and sides.

Make the Batter

• Cream butter and dark brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add vanilla, orange zest, and molasses.
  170 g Unsalted butter, 200 g Dark brown sugar, 3 large Eggs, 1 tsp Vanilla extract, 1 Orange zest, 90 ml Dark caramel
• In a separate bowl, whisk together flour, baking powder (if using), salt, and spices. Add dry ingredients to the wet mixture and fold gently. Stir in the cooled soaked fruits and chopped nuts.
  300 g All-purpose flour, ½ tsp Baking powder , ½ tsp Salt, 2 tsp Ground cinnamon, 1 tsp Ground ginger, ½ tsp Ground cloves, ½ tsp Nutmeg, 1 cup Chopped nuts
• Bake - Transfer batter into the prepared pan and smooth the top. Bake for 2 to 2½ hours or until a skewer inserted in the center comes out clean. Tent with foil during the last hour if the top browns too quickly. Remove from the oven and drizzle 2–3 tablespoons rum over the warm cake. Cool completely — preferably overnight for the best texture.
  2 - 3 tbsp Rum
• Prepare for Covering - Once the cake is cool, brush the top and sides lightly with warm strained apricot jam. This helps the marzipan adhere smoothly.
  ¼ cup Warm strained apricot jam

Cover with Marzipan

• Top Disc - Roll marzipan large enough to cut an 8-inch circle. Use the cake pan as a guide and cut a clean disc.
  800 g Marzipan
• Side Wrap - Roll the remaining marzipan into a long log. Using a rolling pin, flatten it into a strip the same height as the cake. Ensure it is long enough to wrap around the entire cake. Roll it onto itself, then unroll around the cake sides. Press gently to adhere and join the edges. Place the top disc and smooth the top and sides with a fondant smoother.
  900 g Fondant

Cover with Fondant

• Roll the fondant large enough to cover the cake. Place it over the marzipan-covered cake and smooth the top and sides. Trim the excess neatly at the base.

Decorating the Wedding Cake

• Crimped Arches and Frills – Using a crimper, pinch decorative arch shapes evenly around the sides of the cake. Add a single fondant frill beneath each arch to create a classic, elegant border.
• Petal Roses – Create circle cutter petals for roses from fondant or gum paste and position them as a focal point on the cake.
• Blossoms and Pearls – Use mini blossom flower cutters to create small blossoms and finish with edible pearls around the base of the cake for a refined look.
• This decorative style is commonly seen on traditional British wedding cakes, where elegance and restraint take priority over excess decoration.