Wedding cake - light fruit cake

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Heat oven to 160C/fan 140C/gas 3. Grease and double-line the base and sides of a deep, 15cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.
2. Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and light. Beat in the eggs gradually. In a small bowl, mix the orange flower water with the zest and juice of the orange and lemon. Fold the flour, then dried fruit, pistachioes and ginger into the creamed mix, followed by the juice and zest mix.
3. Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150C/ fan 130C/gas 2 and bake for another 1 hr 45 mins until risen, golden and an inserted skewer comes out clean. Leave to cool for 15 mins before transferring to a wire rack to cool completely.
4. The cake will keep well wrapped in a cool place for up to 1 month.

Jane says...

This is totally different to traditional dark fruit cakes, but if you have a special family recipe, bake that in a 15cm tin and feed with alcohol or fruit juice in the month leading up to the wedding.

Per serving

157 kcalories, protein 2g, carbohydrate 24g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.06 g

'This cake is the top tier of a wedding cake - make sure you see the complementary recipes to the right.'

Latest comments and suggestions

Results 1-20

• sheila

  07 January 2008

  sheila rated and commented on this recipe

  

  lovely cake , liked the pistachio nuts for a change.

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• whartonscake

  01 March 2008

  whartonscake commented on this recipe

  we are about to make this cake for a family wedding and we are abit confused as to why the cakes are on thin cake boards and if this is the case how do the cakes stand on top of one another on dowels perhaps we are being a bit thick but would appreciate someone spelling it out thanks

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• babyoven

  17 April 2008

  babyoven commented on this recipe

  whartonscake - they are on thin boards to give them satbility and for ease of handling - they still go on top of the dowels as these take the weight of the cake.

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• babyoven

  17 April 2008

  babyoven commented on this recipe

  Does anyoine konw where i can get orange flower water from or can i use a few drops of orange essence instead?

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• helsbels

  30 April 2008

  helsbels commented on this recipe

  Any idea how long the cakes last?

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• barnaby2

  13 May 2008

  barnaby2 commented on this recipe

  Everyone loved this recipe. I have made the 3 tier wedding cake twice now for my son and daughter in law and for her sister's wedding. To Helsbels the fruit cake last for one month, but the lemon and chocolate about five days max.

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• HayleyGrice

  22 May 2008

  HayleyGrice rated and commented on this recipe

  

  Really light, tasty fruit cake. Easy to make (no soaking fruit then feeding for months on end) and everybody enjoyed it. helsbels - I found the lemon & chocolate lasted longer, more than a week well wrapped as they had the icing to protect it. If you warm them in the microwave it really softens them too and will last about two weeks (the melted icing pools as a lovely sauce)

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• Erika Higginson

  23 May 2008

  Erika Higginson commented on this recipe

  good recipes and you covered everything even down to how long each one should be made before the wedding I am going to go and try all the recipes and will get back to you on taste and everything but they look delicious anyway pollygranit

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• Sandi

  08 July 2008

  Sandi commented on this recipe

  How does one store the 2 sponge cakes before icing? In airtight tupperware? What about once iced? I assume tupperware would sweat - will they be ok in their boxes for 2 days

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• vetbevs

  10 August 2008

  vetbevs commented on this recipe

  how many days before the wedding have people made the sponge cakes? I have decided on a different fruit recipe as this one was too crumbly for a wedding cake.

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• Sandi

  24 August 2008

  Sandi commented on this recipe

  I found orange flower water in Sainsbury's in the baking section along with the sprinkles and icing etc.

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• nancy shillito

  31 August 2008

  nancy shillito commented on this recipe

  Does anyone know if this cake will keep for a year ? If not does anyone have a tried and tested recipe that they could send to me as i am making my sons wedding cake . I tried one recipe from a famous tv woman football loving cook and it was horrible . So i really would appreciate any help . Thanks .

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• nancy shillito

  31 August 2008

  nancy shillito commented on this recipe

  my email is inkedmink@btinternet.com . thanks

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• annieann

  15 November 2008

  annieann commented on this recipe

  This is a lovely recipe. Easily made and cooks well. Tastes delicious. I've used it for Confirmation cakes, baby showers and Xmas cakes. Its lovely.

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• sue

  08 December 2008

  sue rated and commented on this recipe

  

  I made this for the top tier of my son's wedding cake and everybody loved it. I'm making it again for Christmas.

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• Eileen

  16 January 2009

  Eileen commented on this recipe

  Can anyone send me a recipe for a Plum Loaf. Thanks

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• Tina

  02 February 2009

  Tina commented on this recipe

  Does anyone know if the chocolate and lemon cake keep for a week, as I have to make mine a week before the wedding?

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• Gill Thomas

  03 February 2009

  Gill Thomas commented on this recipe

  How would I scale this fruit cake recipe up to an 8" cake? I would love to make it for one of the (2) layers for our wedding cake - the other layer will be a 10" chocolate madeira.

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• vicky

  25 March 2009

  vicky commented on this recipe

  I would like to make this as a rectangle for a christening cake... Has anyone done this before? Any idea what size tin? It's my first big cake so I'm desperate for any advice!!

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• welshmary

  11 April 2009

  welshmary commented on this recipe

  Please help!! I have a 10 inch square tin and want to use this recipe for a birthday cake. Any idea about quantities of ingrediants???!!!

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Ingredients

• 2 tbsp orange flower water
• zest and juice 1 orange
• zest and juice 1 lemon
• 140g unsalted butter , softened
• 140g golden caster sugar
• 2 large eggs , beaten
• 175g plain flour
• 100g undyed glacé cherries , halved
• 100g dried apricots , roughly chopped
• 100g mixed peel , chopped (we used Sundora)
• 100g golden sultanas
• 50g shelled pistachios , left whole
• 50g (3 balls) stem ginger from a jar

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Difficulty and servings

Serves 24

Preparation and cooking times

Prep 30 mins

Cook min 2 hrs 15 mins

Ingredients

• 2 tbsp orange flower water
• zest and juice 1 orange
• zest and juice 1 lemon
• 140g unsalted butter , softened
• 140g golden caster sugar
• 2 large eggs , beaten
• 175g plain flour
• 100g undyed glacé cherries , halved
• 100g dried apricots , roughly chopped
• 100g mixed peel , chopped (we used Sundora)
• 100g golden sultanas
• 50g shelled pistachios , left whole
• 50g (3 balls) stem ginger from a jar

Per serving

157 kcalories, protein 2g, carbohydrate 24g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.06 g

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