Royal Wedding Cake

  • Prep-Time 15 Mins
  • Cook-Time 2-2 1/2 Hours
  • Servings 1 cake


  • 3/4 cup Sun-Maid Mediterranean Apricots, coarsely chopped
  • 2/3 cup Sun-Maid Golden Raisins
  • 3/4 cup dried cherries
  • 10 Tbsp. butter, softened
  • 3/4 cup granulated sugar, preferably superfine baker’s sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 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 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • Purchased white fondant, optional


  • 1

    PREHEAT oven to 325˚F. Line the bottom of a 7 or 8-inch spring form pan with parchment paper, for easier removal. Coat paper and sides of pan with cooking spray.

  • 2

    BEAT butter and sugar with an electric mixer until creamy. Beat in eggs.

  • 3

    ADD flour and mix well.

  • 4

    STIR in dried fruit, citrus peel and ginger. Mix well.

  • 5

    ADD zest and juices. Stir just to combine. Pour into prepared pan and smooth top.

  • 6

    BAKE 45 minutes; reduce temperature to 300°F 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.

  • 7

    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.

  • 8

    COVER with rolled fondant before serving, if desired.