moonbellsI have the stork book and am wondering which one you are recommending-is it book one(the brown one) and is the recipe the one that gives all the varying tin sizes and is the traditional wedding cake recipe? I am always wondering about this recipe but have not tried it yet.
I use a traditional rich fruit cake recipe from the Stork Cookery Service c1960! (Though these days I make with unsalted butter not Stork). Have made it myself since 1980; it was used for my wedding cake and I love it. I'm going to have to make a GF version of it for MIL's 70th next summer, so am going to be making small ones as testers in the new year to find which flour works best.
I also just made one today - my 3rd cake of the season, all were for others cos if I have one I just get bigger . If you're interested let me know the tin size...
I've used Delia's classic recipe for the last few years, but I'd like to try something new this year. I've got loads of recipe books (Nigella, Jamie, Nigel, Lorraine etc), but it's difficult to know from reading them exactly how they'll turn out. I also have the added complication of having to make it gluten free... All recommendations gratefully received .