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