Diane & Dan’s Wedding Cake

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Originally made for February 29, 1992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.