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

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• babyoven

  04 August 2009

  babyoven commented on this recipe

  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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• mums cooking

  05 August 2009

  mums cooking commented on this recipe

  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

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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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