Wedding cake – light fruit cake

This “Wedding Cake – Light Fruit Cake” recipe is perfect for creating the top tier of a three-tier wedding cake, but can also be enjoyed on its own for various occasions such as christenings, Christmas parties or whenever you feel like something delicious, lighter fruit cake.

Ingredients

  • 2 tbsp orange blossom water
  • Zest and juice of 1 orange
  • Zest and squeeze 1 lemon
  • 140g unsalted butter, softened
  • 140g golden powdered sugar
  • 2 large eggs, beaten
  • 175g plain flour
  • 100 g undyed glazed cherry, halved
  • 100 g dried apricots, roughly chopped
  • 100g mixed peel, chopped (we used Sundora)
  • 100g golden sultanas
  • 50 g peeled pistachios, left whole
  • 50 g (3 balls) ginger sticks from a jar

Tip

Jane says…
This is completely different from traditional dark fruits
Cake, but if you have a special family recipe, bake
Put this in a 15cm container and feed it with alcohol or fruit
Juice in the month before the wedding.Up to a month in advance
Bake the fruit cake and cover it with it
Marzipan.

Preparation steps

  1. Preheat the oven to 160°C/fan 140°C/gas 3.
  2. Grease and double line the bottom and sides of a 15cm deep cake tin.
  3. Also wrap a double layer of parchment or brown paper around the outside of the tin and then secure it with string.
  4. Using an electric whisk or table mixer, cream the butter and sugar together until fluffy and light.
  5. Gradually stir in the eggs.
  6. In a small bowl, mix the orange blossom water with the zest and juice of the orange and lemon.
  7. Fold the flour, then dried fruit, pistachios and ginger into the creamed mixture, followed by the juice and zest mixture.
  8. Pour the mixture into the prepared container.
  9. Bake for 30 minutes, then turn the oven down to 150°C/fan 130°C/gas 2.
  10. Bake for another 1 hour and 45 minutes, until the dough has risen golden brown and a skewer inserted comes out clean.
  11. Let cool for 15 minutes before transferring to a wire rack to cool completely.
  12. Well packaged, the cake will keep in a cool place for up to 1 month.

Nutritional Information

kcalfatsaturatescarbohydratesSugarfiberproteinSalt
157 7g 3g 24g 18g 1g 2g 0.06g

Equipment and tools

To bake this wedding cake you will need the following equipment and tools:

  • 15cm cake tin
  • mixing bowl
  • Electric mixer or hand mixer
  • knife or cake smoother
  • Palette knife
  • spatula
  • cake board
  • rolling pin

Allergen information

This light fruit cake contains the following allergens:

  • butter
  • Eggs
  • Flour (gluten)
  • cherries
  • Dried apricots
  • Mixed bowl
  • Sultanas
  • Pistachios
  • Stem ginger

Storage and leftovers

Once baked, this wedding cake can be stored in an airtight container for up to a month. If you have leftovers, you can wrap them tightly in plastic wrap and store in the refrigerator for up to a week.

Health Benefits of Wedding Cake – Light Fruit Cake

Wedding cakes are a traditional part of the wedding celebration and couples often choose a cake that not only looks beautiful but also tastes delicious. While wedding cakes are typically a treat, this easy fruit cake recipe offers some surprising health benefits. Let’s take a closer look at some of the ingredients and their potential benefits:

Orange blossom water, orange peel and lemon peel

Incorporating orange blossom water, orange peel, and lemon peel into this recipe not only provides a refreshing citrus flavor but also provides a number of health benefits. Citrus fruits like oranges and lemons are rich in vitamin C, which is known for its immune-boosting properties. Vitamin C is also an antioxidant that protects the body from damage caused by harmful free radicals.

Unsalted butter

This recipe uses unsalted butter in moderation. Although butter is often associated with unhealthy saturated fats, it can provide some nutritional value when consumed in moderation. Butter contains essential fatty acids that are important for brain function, hormone production and the absorption of fat-soluble vitamins.

Golden powdered sugar

Using golden powdered sugar adds sweetness to the cake. While sugar should be consumed in moderation, this type of sugar is less processed and retains some of its natural molasses content. It provides a small amount of minerals such as calcium, iron and potassium.

Eggs

Large eggs are a source of high-quality protein and provide important nutrients such as vitamins A, D, E and B12. Protein is essential for building and repairing tissue, while vitamins contribute to overall health and well-being.

Plain flour

This recipe calls for plain flour, which is a versatile ingredient in baking. Although it does not offer any significant nutritional benefits, it is important to choose high-quality, unbleached flour for better overall health.

Glazed cherries, dried apricots, mixed peels, golden sultanas and pistachios

The fruit and nut components of this fruit cake offer a variety of health benefits. Glazed cherries, dried apricots, mixed peels, golden sultanas and pistachios are all sources of fiber, vitamins, minerals and antioxidants. These ingredients can support digestive health, provide important nutrients, and contribute to overall well-being.

Stem ginger

The addition of stem ginger from a jar gives the cake a unique taste. Ginger has been used for its potential health benefits for centuries. It has anti-inflammatory properties, can relieve nausea and indigestion, and may even have an immune-boosting effect.

While wedding cakes are typically enjoyed in moderation and as part of a special occasion, this light fruit cake recipe offers a delicious flavor combination and potential health benefits. Enjoy a slice of this delicious cake as you celebrate an unforgettable wedding anniversary!

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