---------- Recipe via Meal-Master (tm) v8.05
  
       Title: WEDDING CAKE
  Categories: Cakes
       Yield: 1 Servings
  
   4 1/2 c  Sifted cake flour
       1 ts Baking powder
     1/2 ts Cloves
     1/2 ts Cloves
     1/2 ts Cinnamon
     1/2 ts Mace
       1 lb Shortening
       1 lb Brown sugar
      10    Eggs, well beaten
     1/2 lb Candied cherries,cut in half
     1/2 lb Candied pineapple, diced
       1 lb Dates, seeded and sliced
       1 lb Raisins
       1 lb Currants
     1/2 lb Citron, thinly sliced
     1/2 lb Candied orange and lemon
            Peel, sliced
     1/2 lb Nut meats, chopped
       1 c  Honey
       1 c  Molasses
     1/2 c  Cider
  
   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 degree oven.  For large loaves, bake in 8x4x3
 inch
   pans about 4 hours.  For small loaves, bake in 6x3x2 1/2 inch pans
 about 2
   1/2 to 3 hours.  For 8 1/2 inch tube pan, bake 4 to 5 hours.  Test with
   toothpick before removing from the oven.  Makes 10 pounds of cake. 
 Spread
   ornamental icing on top and sides of cake and decorate with simple
 borders
   and rosettes of icing. Randy Rigg The Pinnacle Club BBS 812-963-9139
  
 -----

Plain Text Version of This Recipe for Printing or Saving