Wedding cake - light fruit cake

• orange flower water↗2 tbsp tbsp
• orange↗zest and juice 1

  zest and juice

• lemon↗zest and juice 1

  zest and juice

• unsalted butter↗140g g

  softened

• golden caster sugar↗140g g
• large eggs↗2

  beaten

• plain flour↗175g g
• undyed glacé cherry↗100g g

  halved

• dried apricot↗100g g

  roughly chopped

• mixed peel↗100g g

  chopped (we used Sundora)

• golden sultana↗100g g
• shelled pistachio↗50g g

  left whole

• stem ginger50g g

  from a jar

Step-by-step instructions

1. 1

   Heat oven to 160°C/fan 140°C/gas 3. Grease and double‑line the base and sides of a deep, 15 cm cake tin. Wrap a double layer of greaseproof or brown paper around the outside of the tin, too, then secure with string.

2. 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, pistachios and ginger into the creamed mix, followed by the juice and zest mix.

3. 3

   Spoon the mix into the prepared tin and bake for 30 mins, then turn oven down to 150°C/ fan 130°C/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. 4

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