Celebrating a royal wedding with a cake

In honor of the occasion of the event in England, I set out to bake a Bunt cake, shaped in a crown for my British neighbor Valerie, who was hosting a brunch for some of the ladies in the area.

Decorated with Borage flowers

bow and ribbon to emulate Kate’s veil and train

Unfortunately I was unable to photograph Valerie’s beautiful table setting as I had a cardiologist appointment and when I was there not all the food was set up. Nevertheless I can tell you that there was a portrait of William and Kate just below the flower arrangement. A beautiful light and airy fabric cascaded down from the elevated flower arrangement, creating wonderful hills and valleys. In between the rolling material was set a typical British silver tea service and dishes.

Photo by Valerie

Valerie honored me by having reserved the center of the table for my cake, that too was elevated by a glass pedestal. I had also dropped of a plate of mini blueberry muffins, decorated by two different Dutch irises, a number of Borge and yellow Daisy flowers.

I hope that you all had a great time sharing the event with friends as we have so little to celebrate these days.

The Duke and Duchess of Cambridge, William and Catherine

Hugo Burnand/Clarence House/PA/Landov

The Duke and Duchess of Cambridge with attendants and then with families

Hugo Burnand / Clarence House / PA / Landov

The recipe 

8 tbsp./40 oz. unsalted butter

1 cup of sugar

4 large organic brown eggs

3 1/2 cups of flour

1 1/2 cups of firm Greek yogurt

1 tsp. baking soda

1 tsp. baking powder

2 tsp. orange extract

2 tsp. vanilla extract

3/4 cup dried apricots - diced

3/4 cup yellow raisins

3/4 cup dried cranberries

1/2 cup pecans, cut into small pieces

Directions

1. On a large dish or medium bowl mix the apricots, raisins, cranberries and pecans, then dust with flower to prevent them from sining to the bottom during baking
2. Mix the soft butter with sugar until well blended
3. Add one egg at a time and blend
4. Add orange and vanilla extract and briefly blend
5. Slowly add the flour with the mixer at low to medium speed. After half of the flower has been added, add the yogurt and mix, then resume adding the remaining flour. If the dough feels to thick and not elastic enough, add a dash of milk.
6. Using a spatula, fold in the dried fruit and nut mixture until well distributed. Do not use the hand blender or mixer for this step.
7. Now add the mixture to a Bunt pan that was buttered and dusted with flour.
8. In a preheated oven set to 350° degrees, set the cake mold in the center of the oven. Check after 45 minutes by inserting a toothpick or cake needle. Cake usually takes 50-60 minutes to bake.

Enjoy

Thank you for your visit

and comment . . .

Egmont