Wedding cake - light fruit cake

Wedding cake - light fruit cake

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(14 ratings)

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Cooking time

Prep: 30 mins Cook: 2 hrs, 15 mins Plus cooling

Skill level

Moderately easy

Servings

Serves 24

This makes the top tier of a three tier wedding cake, or make it alone for christenings, Christmas, or whenever you need a good, lighter, fruit cake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
157
protein
2g
carbs
24g
fat
7g
saturates
3g
fibre
1g
sugar
18g
salt
0.06g

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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Method

  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.

Recipe from Good Food magazine, June 2006

Comments, questions and tips

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Comments

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nearlycook's picture
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re 17th Oct comment, cut top off,iced cake. will be making it for Daughters Wedding,

foggyamh's picture
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Very nice cake. I made a 10" square cake to this recipe. Everybody loved it, and I'm about to mKe another one :)

nearlycook's picture
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cooked this cake today,top opened like a volcano,have no idea what the inside is going to be like. where is the nearest bakers!

rambo197's picture

How long can this cake be frozen for?

claire_blondie's picture

I made this cake as a trial for the top layer of my friends wedding cake in a few weeks time- its delicious!! Does anyone have any tips to stop the top and sides from burning? also it says feed with fruit juice or alcohol but doesn't say which alcohol- any advice? most of the people i've spoken to suggested brandy but i'm tempted to keep it fresh and zesty. Thanks

rambo197's picture

I am looking for a nice Light fruit cake for one of the tiers for my Daughters wedding in Novemeber, can you freeze this recipe? if so how long can it be frozen for. Many thanks Sandra

hazysunshine's picture
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Made this as a 4ins ball shape for the top of our ball and chain wedding cake, there was a bit too much mixture for this, so the rest got turned into a small taster cake.

mikejones's picture

Looking at a light fruit cake for my sons wedding, this looks perfect. Any suggestions or advice please on scaling it up to a 10inch (25cm) round deep cake tin.

mikalascherer's picture

i would like to make this top tier of this cake except using the chocolate cake, is there any way you could tell me the quantity of the ingredients for this cake but using the ingredients for the bottom tier? it would help so much!

damesgirl's picture
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Best light fruit cake recipe Ive ever made.
In fact I did all three flavours for our vow renewal in March and all were amazing!

helenlj's picture
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Really fancied this recipe, but didn't work out as well as I'd hoped, sadly - took ages to cook, the orange flower water was overpowering, and all the nuts sank! Probably won't be making it again...

niccijj's picture
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Any ideas please??? I want to make this cake in a 12" square cake tin but am wondering if anybody has any tried and tested suggestions on altering the cooking time.
I am just thinking of doubling the quantity for the tin I am using.
Also it says that the 15cm tin recipe serves 24 which seems like quite a lot for a small cake. How did anybody else get on?
Thanks

niccijj's picture
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To Chalonera, I have seen professional American bakeries on television cover their cakes in buttercream frosting before covering in fondant.
This gives the fondant a good base to adhere to and also gives a good smooth finish too.
Hope this helps :-)

chalonera's picture

hi , i want to make this wedding cake and ice it but dont want to use marzipan or almond paste any ideas for the 3 layers of cake ???
thanks

burnish's picture

Babyoven - does this re sizing work for any cake and size?? I want to to change an 8inch round cake recipe into a 7inch round.
How would I do that??
Thanks

babyoven's picture

If you divide all the ingredients by 6 and multiply them by the size of the time you want to use that should work ie for a 10" round divide by 6 and multiply by 10 or for a 10" square divide by 6 and multiply by 11. :D

welshmary's picture

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???!!!

vicky22's picture

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!!

gillyt's picture

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.

doilygirl's picture

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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