Wedding Fruit Cake Recipe

Fruitcake
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Ratings (4)
  • Total: 3 hrs 30 mins
  • Prep: 30 mins
  • Cook: 3 hrs
  • Yield: 10 pounds of cake (80 servings)

The fruits should soak in brandy for at least 24 hours, so start this recipe in advance. 

Ingredients

  • 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 candied fruit (mixed, 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

Steps to Make It

  1. Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend.

  2. Cover and let soak at least overnight.

  3. Preheat oven to 300°.

  4. Cream butter and sugar.

  5. Add eggs two at a time, beaten.

  6. Add flour which has been sifted and to which has been added spices.

  7. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper.

  8. 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).

  9. Test with cake tester or toothpick after about 2 hours.