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Wedding Cake

Author/Submitted by: Randy Rigg The Pinnacle Club BBS 812-963-9139
Servings: 0
Categories: Cakes / Desserts

4 1/2  cups  Sifted cake flour
1  teaspoon  Baking powder
1  teaspoon  Cloves
1/2  teaspoon  Cinnamon
1/2  teaspoon  Mace
1  pound  Shortening
1  pound  Brown sugar
10    Eggs, well beaten
1/2  pound  Candied cherries, cut in half
1/2  pound  Candied pineapple, diced
1  pound  Raisins
1  pound  Currants
1/2  pound  Citron, thinly sliced
1/2  pound  Candied orange and lemon peel, sliced
1/2  pound  Nut meats, chopped
1  cup  Honey
1  cup  Molasses
1/2  cup  Cider

Sift flour, baking powder and spices together 3 times. Cream shortening and sugar until fluffy. Add eggs, fruit, nuts, honey, molasses and cider. Add flour in small amounts, mixing well after each addition. Turn into cake pans which have been greased, lined with heavy paper and again greased. Bake in a 250 degree oven. For large loaves, bake in 8x4x3 inch pans about 4 hours. For small loaves, bake in 6x3x2 1/2 inch pans about 2 1/2 to 3 hours. For 8 1/2 inch tube pan, bake 4 to 5 hours. Test with toothpick before removing from the oven. Makes 10 pounds of cake. Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing.

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