Wedding cake - light fruit cake

Wedding cake - light fruit cake

  • 1
  • 2
  • 3
  • 4
  • 5
(19 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


  • 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…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
21st Aug, 2018
Hello, I baked this in a 20cm tin for the top layer of a wedding cake. I used dried apricots, dried pears and morello cherries, and cut out the ginger and rosewater. I pricked the cake while still warm and poured limoncello over it. It was fantastically good - light, sharp and not as dense as many fruitcakes. I would definitely use this recipe again.
Frantic Flapjack
1st Nov, 2016
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's picture
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...
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.
15th May, 2013
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.
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?
17th Sep, 2016
The oven temps are correct 160 (con)/ 140 (fan)/ 3 (gas).'s picture
18th Apr, 2013
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!
15th Apr, 2013
Hi where is the frosting recipe for all three of the cakes?
8th Apr, 2013
I need to make a 23cm and a 30cm fruit cake. Can you please help with adjusting the ingredients? Many thanks


The White Monk's picture
The White Monk
16th Dec, 2019
Hi, before I embark on this can anyone confirm it is just plain flour? How does the cake rise without any raising agents? Thanks
lulu_grimes's picture
17th Dec, 2019
Yes that's correct, fruit cakes don't always contain raising agent, the eggs add a little lift but the denseness of a fruit cake is what is desirable. I can see for some comments that this cake can take longer to cook so you may need to add some time. I hope this helps.
Annie M
18th Sep, 2019
I'm having difficulty getting golden sultanas. Would this cake still work well with regular ones?
goodfoodteam's picture
19th Sep, 2019
Thanks for your question. Yes, it's fine to use any sultanas available.
Annie M
19th Sep, 2019
Thank you.
Chris George's picture
Chris George
23rd Aug, 2019
Recipe states plain flour - should it be self-raising? "Bake... until risen" - it won't rise with plain flour (on its own)
goodfoodteam's picture
24th Aug, 2019
Fruit cakes don't generally need to rise very much. It will a little with the ingredients listed but not significantly. You don't need to add any other raising agents.
30th Mar, 2019
Hi,,,can you suggest roughly how many this cake serves? Thanks
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. Once iced, this recipe serves 24 - this will be the traditional small slices that you would serve at a wedding.
2nd Jul, 2018
Hi there, I made this cake yesterday and it tastes amazing. It’s difficult to only have one slice. I only had a 20inch round tin though so my cake is a bit thinner than I’d hoped. What is the best way to scale up this recipe for larger tips and when should the cake be marzipaned and iced as I’m hoping to decorate the next one I make?


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.
Want to receive regular food and recipe web notifications from us?