Royal Wedding Cake
Traditional wedding cake in England is a dense, not-too-sweet fruit cake, unlike the dark fruitcakes typically served at Christmas. Our adapted version is filled with apricots, cherries, golden raisins and green pistachios for a colorful contrast. Lots of orange and lemon zest add a tangy touch.
- 10 tablespoons butter, softened
- 3/4 cup granulated sugar, preferably superfine bakers sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 3/4 cup Sun-Maid Tart Cherries
- 3/4 cup Sun-Maid California Apricots, coarsely chopped
- 2/3 cup Sun-Maid Golden Raisins
- 1/2 cup shelled pistachios, whole or broken
- 1/3 cup chopped candied citrus peel
- 1/4 cup chopped candied ginger
- Zest of one orange
- Zest of one lemon
- 3 tablespoons orange juice
- 1 tablespoon lemon juice
- Purchased white fondant, optional
PREHEAT oven to 325F. Line the bottom of a 7 or 8-inch springform pan with parchment paper, for easier removal. Coat paper and sides of pan with cooking spray.
BEAT butter and sugar with an electric mixer until creamy. Beat in eggs.
ADD flour and mix well.
STIR in dried fruit, citrus peel and ginger. Mix well.
ADD zest and juices. Stir just to combine. Pour into prepared pan and smooth top.
BAKE 45 minutes; reduce temperature to 300F and continue baking additional 1 hour and 15 -30 minutes or until golden brown and dry crumbs cling to a pick inserted in center. Top will be slightly cracked. Cool in pan 15 minutes. Remove sides and cool completely.
WRAP well and store in a dry place for up to one month. Traditionally, this cake may be drizzled periodically with alcohol of choice or fruit juice during the month.
COVER with rolled fondant before serving, if desired.
Makes one 7 or 8-inch cake.