Dark Fruit Cake (Wedding Cake)

Ingredients are listed for a five lbs cake and fifteen lbs cake

| 1 cup | 1 lb - Seeded raisins 
1 cup | 1 lb - Seedless raisins
1 cup | 1 lb - Currents
3 oz | 8 oz - Candied lemon peel (chopped)
3 oz | 8 oz - Candied orange peel (chopped)
8 oz | 1.5 lbs - Candied cherries (sliced)
8 oz | 1.5 lbs - Candied pineapple (sliced)
8 oz | 1.5 lbs - Citron (Thinly sliced)
5 oz | 1 lbs - Pecans (Coarsely Chopped) - 1 Cup
5 oz | 1 lb - Almonds (Blanched, Chopped) - 1 Cup
1/3 cup | 1 cup - Flour for dredging 
1/3 cup | 4 cups - Flour for mixing
1/4 tsp | 1 tsp - Soda
1 tsp | 3 tsp - Cinnamon
1 tsp | 3 tsp - Allspice
1/4 tsp | 3/4 tsp - Mace
1/4 tsp | 3/4 tsp - Nutmeg, grated
2/3 cup | 1 lb (2 cups) - Butter
2/3 cup | 1 lb (2 2/3 cups) - Brown sugar, light (Firmly packed)
4 | 12 - Eggs, separated
1/3 cup | 1 cup - Molasses
3 tablespoons | 1/2 cup - Fruit juice
3 tablespoons  | 1/3 cup - Brandy or Cider
2/3 cup | 1 pint - Preserved strawberries |

1. Prepare fruit and nuts - dredge with dredging flour.  

2. Sift mixing flour, measure, add soda and spices, sift again.  

3. Cream butter, add sugar gradually, cream together until light and fluffy.  

4. Add well beaten egg yolks, beat well.  

5. Add molasses, fruit juice, brandy or cider and strawberries. Blend thoroughly.  

6. Add fruit and nuts. Fold in dry ingredients, adding about one-third at a time.  

7. Beat egg whites until stiff but not dry, fold into batter.  

8. Turn into pans which have been greased and lined with waxed paper. Cut to fit perfectly smoothly, fill pans about 3/4 full.  

9. Cover with heavy wax paper or parchment paper to extend about 1 inch over the edge of the pan. Tie tightly.  

10. Steam according to size:  

• 1 lb cake, steam 2 hours
• 2 lb cake, steam 2.5 hours
• 3 lb cake, steam 3 hours
• 5 lb cake, steam 3.5 hours
• 10 lb cake, steam 4.5 hours

1. Remove from steamer, uncover. Brush top with brown sugar glaze and decorate with fruit and nuts. 

2. Bake in a slow oven (250 degrees) for about 1.5 hours for cake weighing 5 lbs or less. Bake about 2 to 2.5 hours for cakes weight more than 5 lbs.   

3. While still warm, brush tops, sides, and bottoms with brown sugar glaze, wrap in waxed paper and store in an air tight container. 

4. If desired, the cake may first be wrapped in a clean cloth which as been saturated with brandy. 

5. From time-to-time (perhaps once or twice a month) as the cake absorbs the brandy, the cloth should be moistened with additional brandy.   

Brown Sugar Glaze Recipe
1/2 cup - Brown sugar, firmly packed
1/3 cup - Corn syrup, light
1/3 cup - Water
2 tablespoons - lemon juice

1. Combine brown sugar, syrup, and water in a saucepan.

2. Place over low head and bring slowly to a boil, boil for 2 minutes.

3. Add lemon juice.

4. Spread while warm.

Use for fruit cakes, danish pastries and rich yeast rolls.