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Wedding Cake Recipe
|Sifted all purpose flour||4 Cup (64 tbs)|
|Baking powder||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground mace||1⁄2 Teaspoon|
|Butter/Margarine||2 Cup (32 tbs)|
|Firmly packed brown sugar||1 Pound (2 1/2 Cups)|
|Eggs||10 , well beaten|
|Candied cherries||1⁄2 Pound|
|Dates||1 Pound, seeded and sliced|
|Seedless raisins||1 Pound|
|Citron||1⁄2 Pound, thinly sliced|
|Candied orange peel||1⁄4 Pound|
|Candied lemon peel||1⁄4 Pound|
|Chopped nuts||2 Cup (32 tbs)|
|Honey||1 Cup (16 tbs)|
|Molasses||1 Cup (16 tbs)|
|Cider||1⁄2 Cup (8 tbs)|
Calories 190 Calories from Fat 65
% Daily Value*
Total Fat 7 g11.2%
Saturated Fat 3.4 g17.1%
Trans Fat 0 g
Cholesterol 38.5 mg
Sodium 32.4 mg1.4%
Total Carbohydrates 31 g10.2%
Dietary Fiber 1.8 g7.2%
Sugars 21.1 g
Protein 3 g5.5%
Vitamin A 3.7% Vitamin C 14.1%
Calcium 4.2% Iron 5.3%
*Based on a 2000 Calorie diet
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.