Wedding cake - light fruit cake | Recipes | BBC Good Food Middle East

Wedding cake - light fruit cake

Serves 24

Cook 135 mins

Plus cooling


Per serving:, 157 kcalories, protein 2g, carbohydrate 24g, fat 7g, saturated fat 3g, fibre 1g, sugar 18g, salt 0g,


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

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.

Goes well with...

Wedding cake - zingy lemon
Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist

Wedding cake - rich dark chocolate cake
This recipe makes the bottom layer of our three tier wedding cake or a simple delicious chocolate cake, perfect with a touch of cream

Creating your wedding cake
Jane Hornby's wedding cake is our simplest ever. And each tier is flavoured differently, so there's something for everyone...

Ingredients

2 tbsp orange flower water

zest and juice 1 orange

zest and juice 1 lemon

140 g unsalted butter , softened

140 g golden caster sugar

2 large egg , beaten

175 g plain flour

100 g undyed glacé cherry , halved

100 g dried apricot , roughly chopped

100 g mixed peel , chopped (we used Sundora)

100 g golden sultana

50 g shelled pistachio , left whole

50 g (3 balls) stem ginger from a jar

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