Wedding Fruit Cake Recipe

Here is a great Wedding Fruit Cake recipe from the makers of Wilton Cakes. Where else should you go but to the experts of them all?

This recipe is ideal for Australian and English method cakes. It is rich and delicious!

3 cups all purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 pount candied cherries

1/2 pound mixed candied fruit

8 ounces candied pineapple

3/4 cup dates

1 cup raisins

1 1/2 cups chopped pecans (6-ounce package)

1 1/2 cups chopped walnuts (6 oz. package)

1/2 cup butter

1 cup sugar

2 eggs (Graade A large)

1/2 cup white grape juice

1 1/2 cups applesauce (16 ounce can)

Preheat oven to 275 degrees F. Sift and mix first seven ingredients. Cut up fruit and mix with nuts. Stir one cup of the sifted dry ingredients into fruit nut mixture.

Cream butter and sugar. Add eggs and beat well. Beating until blended after each addition, alternately add remaining dry ingredients and grape juice to the creamed mixture. Mix in fruit-nut mixture and applesauce. Turn into pan sprayed with non-stick pan release.

"Bake at 275 degrees F. for two and a half hours. Run a knife around sides of pan and let cake cool ten minutes in pan. Remove cake and cool thoroughly. Yield: a cake baked in a 10 1/2" ring pan or 10" x 3" springform pan.

This delicious Wedding Fruit Cake Recipe was found in an 1988 Wilton Cake book. Sorry . . . the recipe stats for calories, fat content ect. just wasn't usually published at that time!

If you would like other famous recipes by Wilton, check out Royal Icing Recipe for wonderful piped icing to make decorating easy. There is also Buttercream Icing Recipe for the snowy white icing you find on typical wedding cakes.

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