On May 19, Prince Harry and Meghan Markle will say “I do” at Windsor Castle, ride in a horse-drawn carriage, and not eat fruitcake. That’s right—the couple will not be serving the traditional fruit-studded wedding cake flavor at their reception. Instead, they will be serving a lemon elderflower cake slathered with a delicious buttercream. Drooling? Us too. Here’s how to make a quick batch of buttercream frosting.
Who will make the cake?
The couple chose Claire Ptak of Violet Cakes, a London-based bakery, to make their cake for the wedding. In a statement released by the palace, Harry and Meghan wanted a cake that will “incorporate the bright flavours of spring.” Since April showers bring May flowers, it seems very fitting to have a spring-themed cake covered in flowery decorations. Stun your guests with these sweet candied flowers fit for any celebration.
Why is fruitcake a royal wedding tradition?
Fruitcake goes way back, even back to the Middle Ages. It was the dessert served for special occasions such as holidays, weddings and christenings. The first recipe wasn’t recorded until 1655, which of course, is the time before refrigerators even existed. Since fruitcake is made with spices, fruits and rum liquor, it won’t spoil. Prince William and Kate Middleton chose a fruitcake for their wedding, and was baked almost two months before the big day.
Since the royals are known for following tradition, it makes sense that the tradition of a tiered fruitcake would be the dessert of choice. Nevertheless, since this cake isn’t a requirement for royal weddings, Prince Harry and Meghan Markle are free to go with the flavor of their choice. And in this case, it does not mean serving fruitcake. But the flavor doesn’t change these two rules required when eating with the Queen, which Prince Harry & Meghan Markle will have to abide by during the wedding.
Upside-Down FruitcakeI get tired of people bad-mouthing holiday fruitcakes. It's one of my favorite holiday flavors and I look forward to it every year. This year, I decided to combine it with everyone's favorite, upside-down cake. Try to say no to this fruitcake; I dare you! —James Schend, Dairy Freed
Spiced Rum FruitcakeThis fruitcake not only can be made weeks ahead, it tastes better that way! You can substitute Brazil nuts, pecans and hazelnuts for the walnuts—or use a combination of nuts. —Jason Boor, Manchester, New York
Mini FruitcakesFruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
Coconut FruitcakeA neighbor gave me this recipe when we first moved to this small town, saying it dated back to the 1800s and everybody in the area made it. I soon discovered why when I took a taste...and I'm not a fruitcake fan! —Lorraine Groh, Ferryville, Wisconsin
Holiday White FruitcakeYears ago, when I attended Koloa Missionary Church in Hawaii, a friend gave me this recipe. Now I whip up at least 60 loaves for the holidays. —Eileen Sokolowski Flatt, Chandler, Arizona
Nanny's Fruitcake CookiesMy grandmother always made a holiday fruitcake. I turned her recipe into cookies that are perfect anytime, especially with a cup of tea. —Amanda Digges, South Windsor, Connecticut
Carrot FruitcakeEven those who don't care for fruitcake love this special holiday dessert. It's a fun way to dress up that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
Gingerbread Fruitcake CookiesHere’s a recipe that combines two holiday classics—gingerbread and fruitcake—into one yummy favorite. I spread on a simple glaze made from confectioners' sugar and orange juice. —Jamie Jones, Madison, Georgia
Eggnog Fruit BreadPresents from the pantry are a tradition in my family, and this moist, fruity quick bread is a favorite. I wrap loaves in cellophane and garnish with stickers and curly ribbons. —Margo Stich, Rochester, Minnesota
Miniature Christmas FruitcakesI’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio
Fruitcake Cookies with Rum GlazeLike fruitcake—only better! If you make these cookies nonalcoholic, you may wish to increase the rum extract for richer flavor. —Sheila Joan Suhan, Scottdale, PA
Candied Fruitcake SquaresI'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. —Nancy Johnson, Laverne, Oklahoma
Fruitcake PieThis recipe came from a friend who knows how much we love fruitcake. The pie has similar flavors, but it’s more manageable to make than a large batch of fruitcake. I usually serve it with whipped cream. It’s excellent with ice cream, too.
Daisy's FruitcakeI added pecans and candied fruits to an apple cake recipe for my Texan take on traditional English fruitcake. —Daisy Corene McHorse, San Saba, Texas
Pumpkin FruitcakeI make this fruity cake many times between Thanksgiving and Christmas. The dense cake has wonderful pumpkin flavor and is flecked with pecans, dates, raisins and cherries. —Janet Hradsky, Three Rivers, Michigan
Grandma's Molasses FruitcakeThis dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! —Debbie Harmon, Lavina, Montana
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Updated: Jul. 13, 2022
