Sherry Wedding Cake

Name: Sherry Wedding Cake
Prep time: 50 min
Cook time: 3 h
Total time: 3 h 50 min
Cuisine: Chinese
Ingredients: 1 pound candied red cherries (not maraschino) (cut into 3 pieces); 1 pound candied green cherries (not maraschino) (cut into 3 pieces); 1 pound seedless raisins; 2 pounds seeded Lexia raisins; 1 pound currants; 1 pound mixed peel; 4 1/2 cups all-purpose flour (dust fruit with some flour); 1 pound butter; 2 cups white sugar; 1 cup brown sugar; 5 eggs; 1 cup medium-dry sherry (plus more for basting (optional)); 1 cup strawberry jam (preferably home-made); 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1 teaspoon mace; 1/2 teaspoon ground nutmeg; 2 teaspoons vanilla extract

Traditional wedding fruit cake made with mixed candied fruit, dried fruits, and sherry.

3h 50m

Easy

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Ingredients

candied red cherries (not maraschino) (cut into 3 pieces) 1 pound

candied green cherries (not maraschino) (cut into 3 pieces) 1 pound

seedless raisins 1 pound

seeded Lexia raisins 2 pounds

currants 1 pound

mixed peel 1 pound

all-purpose flour (dust fruit with some flour) 4 1/2 cups

butter 1 pound

white sugar 2 cups

brown sugar 1 cup

eggs 5

medium-dry sherry (plus more for basting (optional)) 1 cup

strawberry jam (preferably home-made) 1 cup

baking soda 1 teaspoon

ground cinnamon 2 teaspoons

ground cloves 1/2 teaspoon

mace 1 teaspoon

ground nutmeg 1/2 teaspoon

vanilla extract 2 teaspoons

Instructions

Step 1

Cut cherries into 3 pieces. Working in small batches, dust all fruit well by placing fruit and some of the flour in a heavy freezer bag and tossing well. Set aside.

Step 2

In a large bowl, cream together butter, white and brown sugar; add eggs and mix well. Add sherry, jam and remaining flour, baking soda, all spices and vanilla. Add fruit. Mix well with clean hands.

Step 3

Line 3 or 4 baking tins, size and shape as you prefer, with parchment paper. Place a pan of warm water on the bottom shelf of oven and preheat oven to 350°F (180°C). Fill pans to a depth of 2 1/2 to 3 inches (7.5 cm), or as you prefer.

Step 4

Bake 60 minutes, then reduce heat to 325°F (160°C) and bake for 60 minutes. Reduce heat again to 300°F (150°C) and bake for another 60 minutes. Total baking time 3 hours. (Cakes may be loosely covered with foil in the last hour if they become too dark.) Add more hot water to the pan in the lowest rack, as required, during baking.

Step 5

Cake is done when it sinks in the middle or a wooden skewer inserted in middle comes out clean. Remove from oven, cool to room temperature and wrap each loaf in 2 or 3 layers of cheesecloth. Brush cheesecloth with 1 to 2 Tablespoons (15 to 25 mL) of sherry (depending on size of loaf -- enough sherry to moisten the cloth). Wrap well in plastic, seal in a non-metal container (a plastic pail with lid works well), store in a cool, dark place or in the refrigerator.