Wedding Cake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 12

Calories: 1294.1

Dietary: Vegan

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.

Directions

1
Preheat oven to 250°F (120°C).
2
Grease and line cake pans with heavy parchment paper, then grease the paper again.
3
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.
4
In a separate large bowl, cream the shortening and brown sugar together until light and fluffy.
5
Gradually add the beaten eggs to the shortening mixture, beating well after each addition.
6
Stir in the candied cherries, pineapple, dates, raisins, currants, citron, candied orange and lemon peel, and chopped nuts.
7
Add the honey, molasses, and cider to the fruit and nut mixture, stirring until combined.
8
Add the sifted flour mixture to the wet ingredients in small amounts, mixing gently but thoroughly after each addition until just combined.
9
Divide the batter evenly among the prepared pans.
10
Bake at 250°F (121°C). 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.
11
Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
12
Allow cakes to cool completely in the pans before removing.

Nutrition Facts

Servings 12 servings

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.

Read it online: https://www.chefs-mate.com/recipe/wedding-cake-2/