Wedding Cake Recipe
Ingredients
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| 1/2 teaspoon each of ground cloves, cinnamon, and mace | ||
| Butter/Margarine | 2 Cup (16 tbs) | |
| Firmly packed brown sugar | 2 1/2 Cup (16 tbs) | |
| Eggs | 10 , Well beaten | |
| 1/2 pound each of candied cherries and pineapple | ||
| 1 pound dates, seeded and sliced | ||
| 1 pound each of seedless raisins and currants | ||
| Citron | 1/2 pound, thinly sliced | |
| 1/4 pound each of candied orange and lemon peel- | ||
| Nuts | 2 Cup (16 tbs), chopped | |
| 1 cup each of honey and molasses | ||
| Cider | 1/2 Cup (16 tbs) | |
Directions
Sift flour, baking powder, and spices together 3 times.
Cream butter.
Gradually add sugar; cream until light and fluffy.
Add eggs, fruits, peels, nuts, honey, molasses, and cider.
Gradually add sifted dry ingredients, beating after each addition until blended.
Spoon into 3 loaf pans (10 x 5 x 3 inches each), greased, lined with heavy paper, and greased again.
Bake in preheated very slow oven (250°F.) for 3 1/2 to 4 hours.
Makes 80 servings.
Cream butter.
Gradually add sugar; cream until light and fluffy.
Add eggs, fruits, peels, nuts, honey, molasses, and cider.
Gradually add sifted dry ingredients, beating after each addition until blended.
Spoon into 3 loaf pans (10 x 5 x 3 inches each), greased, lined with heavy paper, and greased again.
Bake in preheated very slow oven (250°F.) for 3 1/2 to 4 hours.
Makes 80 servings.
Chef
