Post by mamateddybear on Dec 4, 2010 9:09:03 GMT -5
Fruit/Wedding Cake
1 pound candied pineapple rings
1 pound each dates & figs
4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
2 cups butter
2 cups brown sugar
12 eggs, beaten separately
1/2 cup molasses
1/2 cup fruit juice, wine, rum, or brandy
2 pounds seeded raisins
1 pound sultana raisins
1/4 pound each candied orange, lemon rind, and citron, cut fine
1 pound candied cherries
1/2 pound almonds, blanched
1/2 pound pecans, unbroken
brandy
Cut each ring of pineapple into 2 slices, then in half crosswise. Remove stem end from figs, cut in half lengthwise. Stone and cut dates, and mix with flour. Mix the rest of the flour with baking soda and spices. Cream butter, add sugar, then the well-beaten eggs yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice. Gently fold in the beaten whites, then the dates, and gradually the raisins. Lined 4 bread loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapples down center fill spaces and sides lightly with citron, orange, lemon rind. cherries and nuts; another layer of batter, then a layer of figs, the rest of the fruit and nuts and top with remaining batter. Or cut up all fruit and mix through batter, adding beaten whites last. Have pans 2/3 full. Set pans in slow oven, 300 degrees F., in pan fill with 1 inch hot water, Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water and bake 1/2 hour more. Remove from pans. Remove paper. Wrap in cloth moistened with brandy. Store in tight cover tin box. Or bake in a very slow oven 4 to 5 hours 9 (from 200 degrees F..).
1 pound candied pineapple rings
1 pound each dates & figs
4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon grated nutmeg
2 cups butter
2 cups brown sugar
12 eggs, beaten separately
1/2 cup molasses
1/2 cup fruit juice, wine, rum, or brandy
2 pounds seeded raisins
1 pound sultana raisins
1/4 pound each candied orange, lemon rind, and citron, cut fine
1 pound candied cherries
1/2 pound almonds, blanched
1/2 pound pecans, unbroken
brandy
Cut each ring of pineapple into 2 slices, then in half crosswise. Remove stem end from figs, cut in half lengthwise. Stone and cut dates, and mix with flour. Mix the rest of the flour with baking soda and spices. Cream butter, add sugar, then the well-beaten eggs yolks and stir well. Add the flour mixture alternately with the molasses and fruit juice. Gently fold in the beaten whites, then the dates, and gradually the raisins. Lined 4 bread loaf pans with waxed paper. Put in a layer of batter, add a layer of pineapples down center fill spaces and sides lightly with citron, orange, lemon rind. cherries and nuts; another layer of batter, then a layer of figs, the rest of the fruit and nuts and top with remaining batter. Or cut up all fruit and mix through batter, adding beaten whites last. Have pans 2/3 full. Set pans in slow oven, 300 degrees F., in pan fill with 1 inch hot water, Bake 1/2 hour, cover with waxed paper, bake 2 hours longer, remove pans from water and bake 1/2 hour more. Remove from pans. Remove paper. Wrap in cloth moistened with brandy. Store in tight cover tin box. Or bake in a very slow oven 4 to 5 hours 9 (from 200 degrees F..).