Traditional Fruit Wedding Cake

Name: Traditional Fruit Wedding Cake
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Ingredients: 1 pound candied pineapple rings (cut in 2 slices, then in half crosswise); 1 pound dates (stoned and cut); 1 pound figs (cut in half lengthwise); 4 cups flour (mix 1 cup with dates, rest with soda and spices); 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon ground cloves; 1 teaspoon grated nutmeg; 2 cups butter; 2 cups brown sugar (firmly packed); 12 eggs (separated and beaten separately); 1/2 cup molasses; 1/2 cup fruit juice, wine, rum, or brandy; 2 pounds seeded raisins; 1 pound sultana raisins; 1/4 pound each candied orange, lemon rind, and citron (finely chopped); 1 pound candied cherries; 1/2 pound almonds (blanched); 1/2 pound pecans (unbroken); to taste brandy (for moistening cloth)

A traditional Christmas-spiced fruit wedding cake with a rich, dense texture and a sturdy structure ideal for piping and decoration.

3h 45m

Easy

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Ingredients

candied pineapple rings (cut in 2 slices, then in half crosswise) 1 pound

dates (stoned and cut) 1 pound

figs (cut in half lengthwise) 1 pound

flour (mix 1 cup with dates, rest with soda and spices) 4 cups

baking soda 1 teaspoon

cinnamon 2 teaspoons

ground cloves 1 teaspoon

grated nutmeg 1 teaspoon

butter 2 cups

brown sugar (firmly packed) 2 cups

eggs (separated and beaten separately) 12

molasses 1/2 cup

fruit juice, wine, rum, or brandy 1/2 cup

seeded raisins 2 pounds

sultana raisins 1 pound

candied orange, lemon rind, and citron (finely chopped) 1/4 pound each

candied cherries 1 pound

almonds (blanched) 1/2 pound

pecans (unbroken) 1/2 pound

brandy (for moistening cloth) to taste

Instructions

Step 1

Preheat oven to 300 degrees F. Cut each ring of pineapple in 2 slices, then in half crosswise. Remove stem end from figs, cut in half lengthwise. Stone and cut dates, and mix them with 1 cup of flour. Mix the rest of the flour with baking soda and spices.

Step 2

Cream butter, add sugar, then the well-beaten egg yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice, wine, rum, or brandy. Gently fold in the beaten whites, then the dates and gradually the raisins.

Step 3

Line 4 greased loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapple down the center, fill spaces and sides lightly with citron, orange, lemon rind, cherries, and nuts; another layer of batter, then a layer of figs, the rest of the fruit and nuts, and top with remaining batter. (Or cut up all fruit and mix through batter, adding beaten whites last.) Fill pans 2/3 full.

Step 4

Set pans in oven, in a pan filled with 1 inch hot water. Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water, and bake 1/2 hour more.