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


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

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  • 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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  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

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Show comments
lugsden's picture

Can anyone send me a recipe for a Plum Loaf.

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

annieann's picture

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.

inkedmink's picture

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 .

sandih's picture

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

vetbev's picture

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.

sandih's picture

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

pollygranit's picture

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

hayleygrice's picture
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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)

vanessaclough's picture

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.

helsbels1987's picture

Any idea how long the cakes last?

babyoven's picture

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

babyoven's picture

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.

whartonscakes's picture

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

sbrobso1's picture
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lovely cake , liked the pistachio nuts for a change.