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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Ingredients

  • 2 tbsp orange flower water
  • zest and juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    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 eggs, beaten
    Eggs

    Egg

    egg

    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

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.

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Comments, questions and tips

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emsaustin
8th Apr, 2013
Can anyone tell me if we are meant to chop the stem ginger or put the balls in whole?
yoyo-na
22nd Feb, 2014
Can't seem to view your other replies?! You chop up the stem ginger into the size you'd like to eat, well - I do. They come in weird shapes anyway! Good luck, Iona
wadexx
15th Mar, 2013
Would this cake be ok for a bottom tier as its a light fruit cake would it with stand the other 2 cakes on top? Anyone tried this?
yoyo-na
22nd Feb, 2014
Hi! Did you get a reply? This has been a learning curve for me :) making my son's wedding cake! I was looking in puzzlement at all the paraphernalia! Check out Dan Lepard's video on making a wedding cake, it was v e r y useful and explains it all. Have fun, Iona
ericamcphilimey
29th Oct, 2012
For up or down scaling for your time size see this guide, works for me!! http://www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
braders75
14th Oct, 2012
5.05
I made this as a trial for the top tier of my sister-in-law's wedding cake. It went down a treat. She doesn't normally like fruit cake but this got her seal of approval. It really was very light and moist and was a hit with the whole family. It did take longer in the oven than suggested, but just kept it in their until it passed the skewer test.
joanneprince
15th Sep, 2012
Please can you tell me what quantities I would use for a 12" square cake.
niccijj
23rd May, 2012
5.05
This is a really lovely & unusual fruit cake recipe. It makes s nice change from the traditional fruit cake recipes. I call this a 'sunshine' fruit cake as it has the golden sultanas, apricots, mixed peel and golden caster sugar. I have made this twice now, not for a special occasion, just because I had to try the recipe. I made it both times in a 20cm tin as I don't have a 15cm tin. The first time was a long time ago and I bought all the ingredients needed and it was lovely. The second time (last weekend) I didn't have the orange flower water, used normal caster sugar and only had lemon juice from a zested lemon I had used the day before and some fresh bottled orange juice. The cake was still lovely. All tasters agreed it is a great cake and I have had to print the recipe for my mum to use now. If baking in a 20cm tin, mine took about 1hr 30 in a fan assisted oven. Do try this cake, it really is lovely.
geniestansyd
10th May, 2012
hi just hoping you can help , i'm making my brothers wedding cake , i have 3 weeks so i'm hoping its not too late , how much ingredients do i did to make a 14" BY 4" cake and 12" by 4" would be great if you could help
katiann
18th Apr, 2012
I've just had a practice run making this as the top tier of my nephew's wedding cake, however, it is extremely sweet and the orange flower water, which has very a very distinctive flavour, dominates the taste buds. I don't think it will be to everyone's liking so think I will go with a traditional fruit cake for the top tier. It was also very stodgy, light in colour but not in weight!

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