Wedding Fruit Cake

By joejudy

Ingredients

• 1 pound sugar
• 1 pound butter
• 1 pound all-purpose flour plus flour for fruit
• 10 large eggs
• 1 pound dates
• 1 pound raisins
• 1 pound halved candied cherries
• 1 pound chopped candied pineapple
• 1 pound mixed candied fruit, soaked in brandy at least overnight before using
• brandy
• 1/2 teaspoon ginger
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons ground cloves
• 1 teaspoon allspice

Details

Servings 10
Adapted from southernfood.about.com

Preparation

Step 1

Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight.
Preheat oven to 300°.

Cream butter and sugar. Add eggs two at a time, beaten. Add flour which
has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then 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 cake tester or toothpick after about 2
hours.

Makes 10 pounds of cake.

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