Wedding Cake Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelVery Easy
Health IndexHealthyServings80
CuisineCourse
MethodDish
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Sifted all purpose flour4 Cup (64 tbs)
 Baking powder1 Teaspoon
 Ground cloves1⁄2 Teaspoon
 Ground cinnamon1⁄2 Teaspoon
 Ground mace1⁄2 Teaspoon
 Butter/Margarine2 Cup (32 tbs)
 Firmly packed brown sugar1 Pound (2 1/2 Cups)
 Eggs10 , well beaten
 Candied cherries1⁄2 Pound
 Pineapple1⁄2 Pound
 Dates1 Pound, seeded and sliced
 Seedless raisins1 Pound
 Currants1 Pound
 Citron1⁄2 Pound, thinly sliced
 Candied orange peel1⁄4 Pound
 Candied lemon peel1⁄4 Pound
 Chopped nuts2 Cup (32 tbs)
 Honey1 Cup (16 tbs)
 Molasses1 Cup (16 tbs)
 Cider1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

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

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.
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