From-Scratch Wedding Fruit Cake
The fruits should soak in brandy for at least 24 hours, so start this recipe in advance.
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
1/2 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons ground cloves
1 teaspoon allspice
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.
Leave Overnight Preferably before decorating with Fondant Roses and or anything Else the Bride and Groom Want.