Wedding Fruit Cake

The fruit for this Wedding Fruit Cake should be soaked in brandy for at least 24 hours.

What you need for this fruit cake recipe:

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

What you do:

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.

Add flour which has been sifted and to which spices have been added.

Drain fruit and 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. When the tester/toothpick comes out clean, the cake is ready.

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