Traditional Wedding Fruitcake

Yield:

one 10-inch cake

Recipe from


Ingredients

2 (15-ounce) packages raisins, chopped
1 (10-ounce) package currants
3 (4-ounce) packages chopped candied citron
1 (16-ounce) package candied pineapple slices, chopped
1 (8-ounce) package candied red cherries, chopped
1 tablespoon chopped candied orange peel
1 tablespoon chopped candied lemon peel
3 1/2 cups chopped pecans
2 cups all-purpose flour, divided
1 cup butter or margarine, softened
1 cup brown sugar, firmly packed
6 eggs
1/4 cup molasses
2 tablespoons cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1/2 cup buttermilk
1/2 cup red wine

Preparation

Combine first 8 ingredients; dredge with 3/4 cup flour, stirring to coat well. Set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in molasses.

Combine remaining 1 1/2 cups flour, cocoa, baking powder, soda, salt, and spices; add to creamed mixture alternately with buttermilk and wine, mixing well after each addition. Stir in dredged fruit.

Spoon batter into a greased and floured 10-inch tube pan. Bake at 275° for 3 1/2 to 4 hours or until cake tests done. Cool cake completely in pan.

Note:

Oxmoor House Homestyle Recipes

January 1983