English Wedding Fruit Cake
A traditional English wedding fruit cake loaded with dried fruits, nuts, and spices, perfect for special celebrations and weddings, offering rich flavors and dense texture.
Ingredients
Instructions
- Cream the sugar and shortening together until smooth and fluffy.
- Sift together the flour, baking powder, cloves, cinnamon, and mace; set aside.
- Mix the liquid ingredients—honey, molasses, and orange juice—and alternate adding them with the dry ingredients to the creamed mixture.
- Add the beaten eggs gradually and mix well.
- Combine all chopped fruits and nuts, then fold them into the batter thoroughly.
- Pour the batter into pans lined with brown paper and well-greased.
- Bake at 250°F (120°C) for 4 hours, or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from pans. Wrap and store to mature before serving.
Tips & Substitutions
To enhance flavor, consider soaking the dried fruits in orange juice or rum overnight before adding them to the batter. If you don't have shortening, you can substitute with unsalted butter or coconut oil. For a lighter cake, you can replace half of the all-purpose flour with whole wheat flour. This recipe can also be made gluten-free by using a gluten-free flour blend.
Serving Suggestions
This rich fruit cake is perfect for celebrations and pairs beautifully with a cup of tea or coffee. Serve it with a dollop of whipped cream or a slice of sharp cheddar for added contrast. For a festive touch, consider decorating with marzipan or royal icing. It also complements desserts like Mom'S Delicious Filling, making it a great addition to any dessert table.
Storage & Reheating
Once the cake has cooled completely, wrap it tightly in plastic wrap and store it in an airtight container in a cool, dark place. The flavors will deepen as it matures. If you want to enjoy it warm, slice and gently reheat in the oven at a low temperature for about 10 minutes to retain its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of English Wedding Fruit Cake contains roughly 800 calories, with 11g protein, 148g carbohydrates, and 24g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (46% of the Daily Value), and iron (42% of the Daily Value). It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this fruit cake in advance?
Yes, this cake improves with age! It's best to make it at least a few weeks before serving. After baking, allow it to cool, then wrap it tightly and store it in a cool, dark place. The flavors will develop beautifully over time.
What can I use instead of candied fruit?
If you prefer a less sweet cake, you can replace the mixed candied fruit with additional dried fruits such as apricots, figs, or cherries. Just ensure that the total amount remains the same to keep the cake’s texture.
Can I freeze this cake?
Absolutely! This fruit cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. When ready to enjoy, thaw it in the fridge overnight and allow it to reach room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).