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Wedding Fruit Cake

This is the traditional dark rich fruit cake.



  1. Line 4 large loaf pans with aluminum foil. Heat oven to 250 degrees F.
  2. Cream shortening until light and fluffy. Beat in the brown sugar little by little. Stir in molasses and egg yolks.
  3. Sift together 3 cups flour, cinnamon, allspice, mace and nutmeg. Add to the first mixture.
  4. Mix 1/3 cup flour, seeded raisins, sultana raisins, citron, currants, preserved lemon rinds and orange rinds. Add to the batter. Add brandy and chocolate. Fold in egg whites. Just before putting the batter in the pans, add the baking soda dissolved in the water. Fill the pans and cover tops closely with aluminum foil. On the oven bottom place several shallow pans filled with hot water to a depth of 1 inch. Set the pans of fruit cake on the shelf above.
  5. Bake for 3 hours, remove the pans of water, and remove the aluminum foil from the tops of the cakes.
  6. Bake for 1 1/2 hours more to dry out the cakes.


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