Dark Fruit - Wedding Cake
Source of Recipe
Grandmother, with my own changes.
Recipe Introduction
This cake is very old. It is one my grandmother as her wedding cake, in the late 1880's. I leave out the figs and instead use the ingredients I have added as *optional*, they weren't in the original recipe.
Since I make several different wines each year I use one of them.
List of Ingredients
4 cups seeded raisins
4 cups seedless raisins
2-1/2 cups currants
1 pound figs, chopped
1-1/2 cups chopped dates
1-1/2 " citron peel
1-1/2 " candied cherries
1 cup blanched almonds
1 cup walnuts
Optional*:-
*3/4 cup coconut
*4 to 5 candied pineapple slices, chopped
In a sifter mix:-
3 cups plus 1 tablespoon all-purpose flour,
1/2 teaspoon baking powder,
1/2 teaspoon baking soda,
1 tsp salt,
4 tsps cinnamon,
3/4 tsp nutmeg,
3/4 tsp ginger,
1/2 tsp mace,
1/2 tsp ground cloves.
Sift altogether, then put in a large bowl.
Add fruit and nuts, mix until all are separated in dry ingredients and covered with flour mixture.
Recipe
Turn oven on to 300F.
In another extra large bowl;
Cream 1-2/3 cups butter or hard margarine.
Gradually blend in 2 cups brown sugar, lightly packed.
Add 9 large eggs (one at a time) beating well after each one.
Stir in 1/3 cup fancy (light) molasses.
In a large measuring cup or small bowl, combine 1/2 cup brandy, rum, wine or fruit juice; with 1 cup STRONG cold coffee.(but don't add to anything yet). Add flour & fruit mixture to the creamed mixture alternately with the coffee mixture.
Mix thoroughly after each addition.
Line pans with well greased brown paper, 3 layers. (I use 3 layers heavy duty waxed paper).
Bake:- Small cakes for 2 hours
Medium cakes for 2-1/4 hours
Large cakes for 2-3/4 hours.
After cakes have cooled in the pans, pull off paper.
Wrap in cheesecloth, which has been soaked in some of the same wine, rum etc. which was used in cake batter.
Then wrap in heavy duty aluminum foil and freeze or store in air tight containers.
The longer it is stored, the better flavour it gets.
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