Wedding Fruit Cake
- 1 lb citron
- 1 lb candied apricots
- 1 lb candied pineapple
- 1 lb candied cherries
- 3 lbs seeded raisins
- 1 1/2 lbs currants
- 1/2 lb butter
- 1/2 lb brown sugar
- 1/2 cup brandy
- 6 eggs
- 1 lb flour
- 1 tsp baking powder
- 2 tsps ground cinnamon
- 1/2 tsp ground cloves
- 1 nutmeg grated
- 1/2 tsp salt
Cut the citron, apricots and pineapple in large pieces, leaving the cherries whole. Seed the raisins, and wash and dry the currants. Cream the butter and sugar. Add the egg yolks well-beaten, then the fruit, also the salt, flour, baking powder and spices sifted together. Put in the brandy and mix all through and through. Last of all add the stiffly beaten egg whites. Turn into greased cake pans and steam 5 hours. Afterwards, bake very slowly for approximately an hour to slightly dry the cake.
Submitted by Oct 1, 2009
15 min
30 min
45 min