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    Wedding Fruit Cake

    Source of Recipe

    First Lady Bicentennial Cookbook (1975) American Cancer Society

    List of Ingredients

    • 1 pound sugar
    • 1 pound butter
    • 1 pound all-purpose flour
    • 10 large eggs
    • 1 pound dates
    • 1 pound raisins
    • 1 pound candied cherries
    • 1 pound candied pineapple
    • 1 pound mixed candied fruit (soak fruit in brandy a week before using)
    • 1/2 teaspoon ginger
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 2 teaspoons ground cloves
    • 1 teaspoon allspice


    1. Preheat oven to 300 degrees.Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Flour fruit a little before adding. Mix well. Prepare loaf pans by lining with buttered brown paper. 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). Test with broom straw after about 2 hours. Makes 10 pounds of cake.




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