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Wedding Cake – light Fruit Cake Recipe

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Wedding cake – light fruit cake

Serving Details

Servings: 12-14 slices

Portion Size: 1 slice per person

Recipe Description

This Wedding Cake – Light Fruit Cake is a delightful blend of fruits, nuts, and light sponge, making it an ideal choice for celebrations. Its moist texture and subtle sweetness are perfect for any wedding or festive occasion, ensuring a memorable dessert experience.

Cooking Time

  • Preparation Time: 30 minutes
  • Baking Time: 50-60 minutes
  • Total Time: 1 hour 30 minutes

Ingredients

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Fruit and Nut Mixture

  • 1 cup mixed dried fruits (raisins, currants, apricots, etc.)
  • 1/2 cup mixed nuts (almonds, walnuts, etc.)
  • 1/4 cup orange juice
  • 1/4 cup brandy (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, combine the mixed dried fruits, nuts, orange juice, and brandy (if using). Let it soak for at least 30 minutes.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the soaked fruit and nut mixture into the batter.
  7. Divide the batter evenly between the prepared cake pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Nutritional Information (Per Serving)

  • Calories: 350 kcal
  • Protein: 6g
  • Carbohydrates: 45g
  • Fat: 16g
  • Saturated Fat: 8g
  • Sugar: 20g
  • Fiber: 3g
  • Sodium: 150mg

Frequently Asked Questions

Can I use fresh fruits instead of dried?

Fresh fruits can be used, but they will change the texture and moisture of the cake.

How should I store the cake?

Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Can I make this cake in advance?

Yes! This cake actually tastes better after a day or two as the flavors meld together.

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