Diane & Dan’s Wedding Cake
Servings 100 servings
Originally made for February 29, 1992
Ingredients
- 3 lbs raisins
- 1 lb currants
- 2 lbs dates
- 1 lb figs
- 1 lbs candied cherries
- 2 apples, small chopped
- 1/4 lb preserved ginger, `
- 1 lb mixed peel
- 1/2 sliced almonds
- 1/2 lb walnuts
- 1/4 cup brandy
- 1 lemon, juiced
- 1 lb butter
- 2 cups brown sugar
- 10 eggs
- 2 tbsp rich cream
- 2 cups red currant jelly
- 2 tsp vanilla extract
- 3 1/2 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
Instructions
- Mix the dried fruit in a large bowl with the lemon juice and brandy. Let this stand for several hours while you prepare the next few steps.
- Prepare the pans with two layers of greased brown paper.
- Preheat oven to 250ºF.
- Mix the wet ingredients.
- Combine all the dry ingredients together in a large bowl.
- Mix all of the ingredients into this dry mixture, and when thoroughly mixed, pour into prepared pans.
- Bake at 250ºF for four hours. Place a pan of water in the oven with the cakes, and check oven during the last hour of cooking to check for doneness.
- Once fully cooled, the cakes should be wrapped and aged for at least one month in a cool, dry place. Check every two weeks and sprinkle with additional brandy.
Notes
- This recipe doubles very well.