Groom's Cake

Oxmoor House
one 3- layer cake


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1/2 cup golden raisins
1/2 cup raisins
1/2 cup sherry
1 cup butter, softened
1 cup sugar
4 egg yolks, well beaten
1 1/4 cups candied red cherries, finely chopped
1 1/4 cups chopped candied pineapple
1 1/2 cups chopped almonds
2 cups all-purpose flour
1/4 teaspoon baking soda
8 egg whites
1/4 teaspoon salt
2 (10-ounce) jars apricot preserves
Sifted powdered sugar
Fresh rosemary sprig (optional)


Combine raisins and sherry; set aside.

Cream butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg yolks, beating well. Stir in chopped cherries, pineapple, almonds, and raisin-sherry mixture.

Combine flour and soda, and set aside.

Beat egg whites (at room temperature) in a large mixing bowl until foamy; add salt, beating until stiff peaks form. Gently fold egg whites into batter alternately with flour mixture, beginning and ending with flour mixture.

Spoon batter into 3 waxed paper-lined and greased 9-inch round cake pans. Place a large pan of boiling water on lower oven rack. Bake cake at 275° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.

Spoon apricot preserves into a small saucepan; cook over low heat, stirring frequently, until preserves melt.

Spread preserves between layers and on top and sides of cake. Sprinkle top with powdered sugar. Garnish top of cake with a sprig of fresh rosemary, if desired.

Created date

February 2010