Wedding cake - light fruit cake

Wedding cake - light fruit cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Frantic Flapjack
1st Nov, 2016
5.05
Made this as a trial for my daughter's wedding cake and all the tasters liked it. It is a lovely warm colour and the fruit juices really come through - it has a good citrus taste. I left out the orange blossom water. A good cake if you're not keen on traditional, heavy fruit cake.
vintagemunchkin
9th Apr, 2016
Made this for my wedding cake and found the flavours to be gorgeous. Couldn't get orange water anywhere so left it out but the citrus juices were more than enough To give it that kick. It is a really lovely golden fruit cake with beautifully balanced flavours. Did give it an extra half and hour in the oven, but could have had longer... Check out my blog for details... http://itsonlyvintagebutilikeit.com/food-2/its-only-a-wedding-cake-but-i-like-it/
deeday
27th May, 2013
I loved making this cake. I followed the recipe as stated but with a bit of twist. I looked for pistachios in my local market and only got them after I had made the cake. Another ingredient missing was the ginger as I only found it fresh so wasn't sure if appropriate to use them. I soaked the dried fruits in rum three days before making it and I loved the taste of the cake. I made it last week. Someone who commented on the taste being different was right. I will be doing another soon & follow the recipe as it is to get a different taste. I would definitely recommend it.
brownwolf
15th May, 2013
5.05
Loved this cake, made yesterday as a trial for my wedding cake, it went down very well with all the tasters, going to use this for all my tiers, 6,9 and 12 inch round. I def found it took longer to cook than stated, but just kept checking with skewer.
fergs39
22nd Apr, 2013
HI can anyone tell me if the oven temps are right as I read it the fan temp is higher than the conventional is this the wrong or right way round?
bryonyann
17th Sep, 2016
The oven temps are correct 160 (con)/ 140 (fan)/ 3 (gas).
supercakes
18th Apr, 2013
3.05
Was a bit disappointed with this cake. I have rated the lemon and the chocolate cakes 5*, they were superb and the recipe was followed to the letter. I did the same with this cake but found it took longer to cook than the recipe indicated, probably an extra 30 mins which I felt spoiled things a bit. Don't think I will make this one again. In response to Emma (8 April 2013) you need to chop the ginger into whatever size pieces you want, don't put the balls in whole!
pochap
15th Apr, 2013
Hi where is the frosting recipe for all three of the cakes?
inesco
8th Apr, 2013
I need to make a 23cm and a 30cm fruit cake. Can you please help with adjusting the ingredients? Many thanks
jantho61
17th Aug, 2016
Can someone tell me how to scale this recipe up to 10" please?... need to make it tomorrow! 17/08/2016

Pages

sarah-f
4th Jul, 2017
Can this cake be eaten straight away or does it need to mature?
goodfoodteam's picture
goodfoodteam
5th Jul, 2017
Thanks for your question - yes it can!
rhonat
14th Aug, 2016
I want to make this today but only have a 20cm tin. Will it work?
Quiche Maker
9th Apr, 2016
Does this recipe really require as much as 2 tablespoons of orange flower water? That sounds an awful lot. Is this a mis-print? I'm also assuming orange blossom water and orange flower water are the same thing. Am I correct?
PAT A CAKE
29th Sep, 2014
Hello, can you please advise how to change the quantities and cooking time to make a 9 inch cake? Thanks.
Cake mad
9th Apr, 2014
Hi could you tell me a really good recipe for a 12 x 3 inch square madera cake please and also 10 x3 inch square and 8 x3 inch square thank you ever so much
kipiggie
25th Jul, 2013
I am planning on using this recipe for the bottom tier of a wedding cake. Please could you advise on how many batches of the recipe I would need for 30cm, 23cm and 20cm cakes and what would the recommended cooking times be? Thanks in advance K
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.