Wedding cake - light fruit cake

Vegetarian
Wedding cake - light fruit cake
165 min.
24
149kcal

Suggestions


Choosing the perfect wedding cake can be a daunting task, but our light fruit cake is a delightful option that beautifully balances taste and elegance. This vegetarian-friendly treat is notably moist and bursting with vibrant flavors, making it an ideal centerpiece for your special day. Infused with the fragrant essence of orange flower water, the cake is further enhanced with the zest and juice of fresh oranges and lemons, adding a refreshing citrusy touch that will captivate your guests.

The rich blend of dried fruits, including sweet apricots, festive mixed peel, and juicy glacé cherries, provides a delightful contrast to the buttery sponge, while the crunchy pistachios and zesty stem ginger offer a unique twist that elevates the traditional fruit cake to new heights. Each slice of this wedding cake promises a burst of flavor and a tender crumb, making it not just a dessert, but a memorable experience for everyone involved.

What’s more, this scrumptious cake can be made in advance, ensuring that you have more time to enjoy the festivities on your big day. Wrapped and stored properly, it can last up to a month, allowing you to bake ahead and cross one more task off your wedding planning checklist. Treat your family and friends to this exquisite light fruit cake, and let it be a sweet symbol of love and celebration as you embark on your journey together.

Ingredients

  • tbsp orange-flower water 
  •  orange zest 
  •  lemon zest 
  • 140 butter unsalted softened
  • 140 brown sugar 
  • large eggs beaten
  • 175 flour plain
  • 100 cherries halved
  • 100 apricot dried roughly chopped
  • 100 candied orange peel mixed chopped (we used Sundora)
  • 100 golden raisins 
  • 50 pistachios whole shelled
  • 50 ginger (3 balls)

Equipment

  • bowl
  • oven
  • whisk
  • wire rack
  • blender
  • cake form
  • skewers

Directions

  1. Heat oven to 160C/fan 140C/gas
  2. 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.
  3. 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.
  4. 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.
  5. The cake will keep well wrapped in a cool place for up to 1 month.

Nutrition Facts

Calories149kcal
Protein5.56%
Fat36.23%
Carbs58.21%

Properties

Glycemic Index
9.17
Glycemic Load
6.82
Inflammation Score
-3
Nutrition Score
3.2773912782254%

Flavonoids

Cyanidin
1.41mg
Pelargonidin
0.01mg
Peonidin
0.06mg
Catechin
0.26mg
Epigallocatechin
0.06mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.01mg
Kaempferol
0.12mg
Quercetin
0.23mg

Nutrients percent of daily need

Calories:149.14kcal
7.46%
Fat:6.21g
9.56%
Saturated Fat:3.27g
20.42%
Carbohydrates:22.46g
7.49%
Net Carbohydrates:21.31g
7.75%
Sugar:14.49g
16.1%
Cholesterol:28.04mg
9.35%
Sodium:13.66mg
0.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.15g
4.29%
Vitamin A:332.77IU
6.66%
Selenium:4.19µg
5.99%
Manganese:0.11mg
5.74%
Vitamin B1:0.08mg
5.38%
Fiber:1.16g
4.63%
Folate:17.72µg
4.43%
Vitamin B2:0.07mg
4.36%
Iron:0.76mg
4.23%
Potassium:145.17mg
4.15%
Copper:0.08mg
4.14%
Phosphorus:37.64mg
3.76%
Vitamin B6:0.07mg
3.72%
Vitamin B3:0.65mg
3.26%
Vitamin E:0.43mg
2.86%
Magnesium:9.73mg
2.43%
Vitamin C:1.69mg
2.05%
Calcium:19.12mg
1.91%
Vitamin B5:0.16mg
1.64%
Zinc:0.2mg
1.34%
Vitamin D:0.17µg
1.14%