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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
  • brandy
  • 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.


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