Wedding cake - light fruit cake

Wedding cake - light fruit cake

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(15 ratings)

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

More effort

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: per serving

  • kcal157
  • fat7g
  • saturates3g
  • carbs24g
  • sugars18g
  • fibre1g
  • protein2g
  • salt0.06g
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  • 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


  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.

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Comments (60)

blemoore's picture

Ive just made this cake, needed a 12'' round so doubled the quantities - it was nowhere near enough, had to quickly knock up more cake mix to add into the existing mix to bulk it out - still doesnt look like enough to me but will see in a few hours when its cooked!
Also left out the orange flower water as couldnt get hold of any and left out the nuts as forgot!

shirley2o12's picture

i made this light fruitcake as a trial for my daughters wedding ,flavour was lovely i added contriou(excuse spelling) but i felt that the nuts dried the cake out ,was wondering if it would work without the nuts has anyone tried this

brenglyn's picture

just made this cake last night it looks amazing we are useing it for a christening cake for our grandaughter, it has cooked so evenly the icing will go on with no problem, and it feel so light .....

nellie56's picture

This recipe was absolutely lovely! Omited the ginger..only because I forgot to put it in! but it still tasted delightful and such pretty colours...only lasted 3 days in my house..going to make it again and hide it for 2 weeks....

nearlycook's picture

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

foggyamh's picture

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

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

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

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

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

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?

niccijj's picture

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 ???

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??

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


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