Name: Wedding cake - light fruit cake
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 24
Cuisine: British
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 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

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Wedding cake - light fruit cake

Wedding cake - light fruit cake

Jane Hornby

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Serves 24

More effort

Prep: 30 mins

Cook: 2 hrs and 15 mins

Plus cooling

A star rating of 4.7 out of 5.26 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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 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

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Nutrition: per serving

kcal157
fat7g
saturates3g
carbs24g
sugars18g
fibre1g
protein2g
salt0.06g

low

Method

step 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.
step 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.
step 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.
step 4

The cake will keep well wrapped in a cool place for up to 1 month.

RECIPE TIPS

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.

UP TO A MONTH AHEAD

Make the fruit cake and cover with marzipan.

Recipe from Good Food magazine, June 2006

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A star rating of 4.7 out of 5.26 ratings

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