[ world famous recipes ] Wedding Fruit Cake

Wedding Fruit Cake

from recipe goldmine
This is the traditional dark rich fruit cake.

1 pound shortening
1 pound brown sugar1 cup molasses
12 egg yolks, well beaten
3 cups all-purpose flour
4 teaspoons cinnamon
4 teaspoons allspice
1 1/2 teaspoons mace
1/3 cup flour
3 pounds seeded raisins, cut in pieces
2 pounds sultana raisins
1 1/2 pounds candied citron, sliced thin and cut into strips
1 pound dried currants
1/4 cup chopped preserved lemon rind
1/2 cup chopped preserved orange rind
1 cup brandy
4 ounces chocolate melted (optional)
12 egg whites, beaten stiff
1/4 teaspoon baking soda, dissolved in 1 tablespoon hot water

Line 4 large loaf pans with aluminum foil. Preheat oven to 250
degrees F.

Cream shortening until light and fluffy. Beat in the brown sugar
little by little. Stir in molasses and egg yolks.

Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add
to the first mixture. Mix 1/3 cup flour, seeded raisins, sultana
raisins, citron, currants, preserved lemon rinds and orange rinds.
Add to the batter. Add brandy and chocolate. Fold in egg whites. Just
before putting the batter in the pans, add the baking soda dissolved
in the water. Fill the pans and cover tops closely with aluminum
foil. On the oven bottom place several shallow pans filled with hot
water to a depth of 1 inch. Set the pans of fruit cake on the shelf
above. Bake 3 hours, remove the pans of water, and remove the
aluminum foil from the tops of the cakes.

Bake 1 1/2 hours more to dry out the cakes.

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