Wedding Cake, Excellent

Ingredients

• 1 ½ pounds all-purpose flour
• 1 ½ pounds unsalted butter
• ½ pound candied lemon
• ½ pound candied orange
• ½ pound candied citron
• 1 pound dried cherries
• 1 ½ pounds dried currants
• 8 ounces almonds
• 8 large eggs
• Rind of 4 oranges or 2 lemons

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. Gradually add the flour, mixing until just combined.

5. Fold in the candied fruits, dried cherries, dried currants, and almonds.

6. Add the orange or lemon rind and mix until evenly distributed.

7. Pour the batter into a greased cake pan and smooth the top.

8. Bake for about 1.5 to 2 hours, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.