This traditional Wedding Cake is a dense, moist fruitcake packed with flavor and texture. Loaded with raisins, currants, dates, candied cherries, pineapple, and citrus, it offers a complex taste profile enhanced by warm spices like cloves, cinnamon, and mace. The slow baking process at a low temperature ensures the fruits remain juicy while the cake develops a deep, caramelized sweetness from the brown sugar, honey, and molasses. This dessert is ideal for holidays, weddings, or as a long-lasting treat that improves with age. Its rich, indulgent nature makes it a perfect centerpiece for festive gatherings or a thoughtful homemade gift.
Wedding Cake
Description
This traditional Wedding Cake is a dense, moist fruitcake packed with flavor and texture. Loaded with raisins, currants, dates, candied cherries, pineapple, and citrus, it offers a complex taste profile enhanced by warm spices like cloves, cinnamon, and mace. The slow baking process at a low temperature ensures the fruits remain juicy while the cake develops a deep, caramelized sweetness from the brown sugar, honey, and molasses. This dessert is ideal for holidays, weddings, or as a long-lasting treat that improves with age.Ingredients
Directions
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Preheat oven to 250°F (120ðC).
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Grease and line cake pans with heavy parchment paper, then grease the paper again.
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In a large bowl, sift together the cake flour, baking powder, cloves, cinnamon, and mace three times to ensure even distribution and a light texture.
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In a separate large bowl, cream the shortening and brown sugar together until light and fluffy.
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Gradually add the beaten eggs to the shortening mixture, beating well after each addition.
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Stir in the candied cherries, pineapple, dates, raisins, currants, citron, candied orange and lemon peel, and chopped nuts.
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Add the honey, molasses, and cider to the fruit and nut mixture, stirring until combined.
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Add the sifted flour mixture to the wet ingredients in small amounts, mixing gently but thoroughly after each addition until just combined.
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Divide the batter evenly among the prepared pans.
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Bake at 250ðF (121ðC). For 8x4x3 inch loaf pans, bake for about 4 hours. For 6x3x2.5 inch loaf pans, bake for 2.5 to 3 hours. For an 8.5 inch tube pan, bake for 4 to 5 hours.
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Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
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Allow cakes to cool completely in the pans before removing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1294.1kcal
- % Daily Value *
- Total Fat 51.0g79%
- Saturated Fat 18.1g91%
- Cholesterol 10.7mg4%
- Sodium 111.3mg5%
- Total Carbohydrate 208.5g70%
- Dietary Fiber 7.6g31%
- Sugars 113.1g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake improves with age. Wrap tightly in plastic wrap or store in an airtight container. For best flavor, let it mature for at least a few weeks before serving.
The low baking temperature is crucial to prevent the fruits from drying out and the top from burning before the center is cooked.
If the top begins to brown too quickly, cover loosely with aluminum foil.
You can substitute vegetable oil for shortening if preferred, though the texture may vary slightly.
Ensure all dried fruits are well-cleaned before use.
