Wedding cake - light fruit cake

Name: Wedding cake - light fruit cake
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 24
Cuisine: Global
Ingredients: 2 Tbsps orange flower water; 1 zest and juice orange; 1 zest and juice lemon; 140 grams unsalted butter, softened; 140 grams golden caster sugar; 2 larges eggs, beaten; 175 grams plain flour; 100 grams undyed glacé cherry, halved; 100 grams dried apricot, roughly chopped; 100 grams mixed peel, chopped (we used Sundora); 100 grams golden sultana; 50 grams shelled pistachio, left whole; 50 grams (3 balls) stem ginger from a jar

Wedding cake - light fruit cake might be a good recipe to expand your dessert repertoire. One serving contains 150 calories, 2g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have apricot, golden caster sugar, pistachio, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. It is a good option if you're following a lacto ovo vegetarian diet.

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Base

Wrap

Equipment you will use

Cake Form

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.

Ingredients you will need

Orange Flower Water

Dried Fruit

Butter

Ginger

Orange

Cream

All Purpose Flour

Juice

Lemon

Sugar

Egg

Equipment you will use

Blender

Whisk

Bowl

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.

Equipment you will use

Wire Rack

Oven

Skewers

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

Equipment

Ingredients

Servings:

2Tbsps

orange flower water 1

zest and juice orange 1

zest and juice lemon 140grams

unsalted butter, softened 140grams

golden caster sugar 2larges

eggs, beaten 175grams

plain flour 100grams

undyed glacé cherry, halved 100grams

dried apricot, roughly chopped 100grams

mixed peel, chopped (we used Sundora)100grams

golden sultana 50grams

shelled pistachio, left whole 50grams

(3 balls) stem ginger from a jar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Fruit Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.