- 2 tbsp orange flower water
- zest and juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 140g unsalted butter, softened
- 140g golden caster sugar
- 2 large egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 175g plain flour
- 100g undyed glacé cherry, halved
- 100g dried apricot, roughly chopped
- 100g mixed peel, chopped (we used Sundora)
- 100g golden sultana
- 50g shelled pistachio, left whole
- 50g (3 balls) stem ginger from a jar
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.
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.
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.
The cake will keep well wrapped in a cool place for up to 1 month.
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.
Up to a month ahead
Make the fruit cake and cover with marzipan.