Grandma's Wedding Cake

by Sarah Tennant
(New Zealand)

This is a rich, luscious, dense fruit cake my grandmother learned how to make in cake decorating class. Now I'm the one who does cake decorating, and brides rave about the flavour of the fruit cake! Like most fruit cakes this one gets better with age--I've kept one, well wrapped and occasionally 'fed' with sherry, for as long as eight months.


12 oz butter
12 oz brown sugar
6 eggs
12 oz plain flour
3 oz self-raising flour
1 1/2 tsp mixed spice
3/4 tsp cinnamon 3/4 tsp salt
3/4 tsp nutmeg

12 oz raisins
12 oz sultanas
12 oz currants
6 oz glace cherries
3 oz slivered almonds
3/4 cup sweet sherry

The night before making the cake, cut all fruit to sultana size. Put in a large basin, including almonds; pour sherry over, and cover. Leave overnight.


Preheat oven to 425F.

Cream butter and sugar, add eggs one by one, beating after each addition. Sift together flours and all spices, and add to butter mixture in even proportions with fruit mixture. Stir thoroughly.

Line a 10-inch square cake tin as follows:
2 squares brown paper on the bottom
1 layer brown paper (outside), 1 layer greaseproof paper on sides.

Smooth mixture into tin and drop the tin on the counter a few times to settle mixture. Cover the mixture with two squares of brown paper. Turn oven down to 275F and bake the cake for 3 1/2-4 hours on the second-lowest rung. Cool cake in tin until cold; do not remove paper lining. Wrap cake in waxed paper and then six sheets of newspaper to store.

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