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Wedding Cake

Chef.Foodie's picture
Ingredients
  Currants 1 Pound
  Seedless raisins 2 Pound
  Glazed cherries 1 Pound, cut in half
  Citron peel 1⁄2 Pound
  Mixed peel 1⁄2 Pound
  Pineapple rings 3
  Chopped dates 1⁄2 Pound
  Almonds 1 Pound, blanched and split in half
  White sugar 2 Cup (32 tbs)
  Butter 1 Pound
  Eggs 10
  Lemon 1 , juice extracted and rind grated
  Orange 1 , juice extracted and rind grated
  Grape juice/Half brandy 1 Cup (16 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Cloves 1 Teaspoon
  Nutmeg 1 Teaspoon
  Allspice 1 Teaspoon
  Salt 1 Teaspoon
  Baking soda 1 Teaspoon
  All-purpose flour 4 Cup (64 tbs)
Directions

GETTING READY
1) Preheat oven to 300 degrees before baking the cake.

MAKING
2) Thoroughly wash to clean the currants and raisins. Drain well.
3) Add fruit and combine well.
4) In a bowl, cream butter by adding sugar.
5) Continue beating while adding one egg at a time.
6) Stir in fruit juices and rind and molasses.
7) In another bowl, sift together flour, salt and spices.
8) Fold the sifted mixture to the egg mixture.
9) Dredge fruit in little flour and add to the mixture.
10) Use 3-tier pans to line with 2 layers of brown paper.
11) Pour the batter evenly and let stand overnight.
12) Place the pan inside the slow oven to bake until it is ready. Also place a pan of water in oven while baking.

SERVING
13) Serve the cake by icing properly.

TIPS
The largest cake will take about 4 1/2 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Preparation Time: 
20 Minutes
Cook Time: 
270 Minutes
Ready In: 
290 Minutes
Servings: 
20

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