Recipe: 200-year-old Wedding Cake

Title:	Recipe: 200-year-old Wedding Cake
From:	Barb/mn
Date:	1999-03-22 23:11:48
To:	recipelink.com

Mother's 200-year-old Wedding Cake

2-1/2 c. sugar
1/2 t. salt
12 eggs
1/2 t. soda
1 c. brandy
1/2 t. allspice
1 t. vanilla
1/2 pound butter
1/2 t. nutmeg
1 t. cloves
1 t. mace
6 c. flour (reserve 1 cup to flour fruit)
1 c. molasses
2 (11 oz.) pkgs. dark raisins
1 t. candied citron, chopped
1-1/2 c. chopped pecans

Cream sugar, salt and butter, then add unbeaten eggs, 1 egg at a time. Add molasses, mix 5 cups of flour with soda, spices and fold in. Add remaining 1 cup flour to fruit and mix until fruit is disted, then fold into cake batter together with pecans, stir in brandy. Grease pans and line with brown paper, use 1 (10") pan and 3 (5x9") loaf pans. Bake at 275 for 2-1/4 to 2-1/2 hours. Put pans of water under cakes in oven.

When done, remove cakes from pan and cool on racks. Wrap cooled cakes first in brandy-soaked cloths, then in plastic wrap and finally in foil. Store in cool area and cure for at least 3 weeks before serving.

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