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 eggs, 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, questions and tips

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11th Apr, 2012
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!
2nd Apr, 2012
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
27th Mar, 2012
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 .....
13th Mar, 2012
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....
8th Jan, 2012
re 17th Oct comment, cut top off,iced cake. will be making it for Daughters Wedding,
10th Nov, 2011
Very nice cake. I made a 10" square cake to this recipe. Everybody loved it, and I'm about to mKe another one :)
17th Oct, 2011
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!
4th Sep, 2011
How long can this cake be frozen for?
16th Aug, 2011
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
26th Jul, 2011
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


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