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Recipe: Wedding Fruit Cake

Desserts - Cakes
Wedding Fruit Cake
Source: First Lady Bicentennial Cookbook (1975)
American Cancer Society

1 pound sugar
1 pound butter
1 pound all-purpose flour
10 large eggs
1 pound dates
1 pound raisins
1 pound candied cherries
1 pound candied pineapple
1 pound mixed candied fruit (soak fruit in brandy a week before using)
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 teaspoon allspice

Preheat oven to 300 degrees. Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Flour fruit a little before adding. Mix well. Prepare loaf pans by 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 broom straw after about 2 hours. Makes 10 pounds of cake.
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Reviews and Replies:
1
  Betsy at Recipelink.com
2
  Gladys/PR
3
  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
19
  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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  Gladys/PR
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25
  Gladys/PR
26
  Gladys/PR
27
  sharon
28
  alice in NC
29
  Nicole
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