|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Wedding Fruitcake
|
|
|
|
Submitted by:
Jimmy |
|
|
This is a huge recipe that makes 10 pounds |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 pound(s) , Sugar
- 1 pound(s) , Butter
- 1 pound(s) , Flour
- 10 large , Eggs
- 1 pound(s) , Dates
- 1 pound(s) , Raisins
- 1 pound(s) , Candied Cherries Halved
- 1 pound(s) , Candied Pineapple
- 1 pound(s) , Mixed Candied Fruits Soaked in Brandy Overnight
- 0 to taste , Brandy
- 1/2 teaspoon(s) , Ginger
- 2 teaspoon(s) , Cinnamon
- 1 teaspoon(s) , Nutmeg
- 2 teaspoon(s) , Ground Cloves
- 1 teaspoon(s) , Allspice
|
|
| Instructions: |
Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight. Preheat oven to 300°.
Cream butter and sugar. Add eggs two at a time, beaten.
Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.
Makes 10 pounds of cake. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|