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Wedding Cake

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Submitted by ro3be3rt

YIELD

1 cake

PREP

30 min

COOK

4 hrs

READY

4 hrs

Ingredients

4 ½ 1.1
CUPS L CAKE FLOUR
sifted
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML MACE
1 453.6
1 453.6
POUND G BROWN SUGAR
10 1E+1
LARGE LARGE EGGS
well beaten
½ 226.8
POUND G CANDIED CHERRIES
cut in half
½ 226.8
POUND G CANDIED PINEAPPLE
diced
1 453.6
POUND G DATES
seeded, sliced
1 453.6
1 453.6
POUND G CURRANTS
½ 226.8
POUND G CITRON
thinly sliced
½ 226.8
POUND G CANDIED ORANGE PEEL
or lemon, sliced *
½ 226.8
POUND G NUTS
chopped *
1 237
CUP ML HONEY
1 237
CUP ML MOLASSES
½ 118
CUP ML APPLE CIDER *

Directions

Sift flour, baking powder and spices together 3 times.

Cream shortening and sugar until fluffy.

Add eggs, fruit, nuts, honey, molasses and cider.

Add flour in small amounts, mixing well after each addition.

Turn into cake pans which have been greased, lined with heavy paper and again greased.

Bake in a 250 degrees F. oven. For large loaves, bake in 8×4×3 inch pans about 4 hours.

Spread ornamental icing on top and sides of cake and decorate with simple borders and rosettes of icing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1187g (41.9 oz)
Amount per Serving
Calories 3734 31% from fat
 % Daily Value *
Total Fat 129g 199%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 529mg 176%
Sodium 337mg 14%
Total Carbohydrate 214g 214%
Dietary Fiber 19g 77%
Sugars g
Protein 76g
Vitamin A 19% Vitamin C 352%
Calcium 63% Iron 169%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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