Margaret Trudeau's Wedding Cake

Ingredients

• 1/4 cup sugar
• 1/4 cup boiling water
• 2 lbs currants
• 1 lb sultana raisin
• 2 lbs seedless raisins
• 1 lb chopped mixed candied peel
• 3/4 lb candied cherry, halved
• 1/2 lb blanched slivered almond
• 1/4 lb slivered brazil nut
• 2 teaspoons grated fresh lemon rind
• 7 cups sifted all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon clove
• 1 1/2 teaspoons nutmeg
• 1 teaspoon allspice
• 2 2/3 cups soft butter
• 2 3/4 cups sugar
• 12 eggs
• 1/2 cup brandy
• 1/3 cup bottled grape juice

Directions

1. 1

   Prepare fruit and nuts before you make the cake.

2. 2

   Put in a large bowl and pour brandy over.

3. 3

   Mix well.

4. 4

   Let stand at room temperature for at least 8 hours.

5. 5

   Put 1/4 c sugar in a heavy skillet.

6. 6

   Heat over moderate heat stirring constantly until melted and brown.

7. 7

   Remove from heat and stir in boiling water gradually (be careful of steam).

8. 8

   Return to low heat and stir just until any lumps of sugar are melted.

9. 9

   (do not boil) Remove from stove and immediately pour into a cup or bowl so cooking ceases.

10. 10

    Cool.

11. 11

    Generously grease a set of pans (1 ea- 8" sq, 6" sq, 4" sq) and line with heavy greased brown paper.

12. 12

    Sift together flour, salt, and spices, and sift one cup of mixture over fruit/nut mixture.

13. 13

    Toss together so fruit is coated.

14. 14

    Cream together butter and sugar thoroughly.

15. 15

    Add eggs one at a time, beating well after each addition (most of the mixing can be done with an electric mixer- but batter must be transferred to a very large bowl).

16. 16

    Blend in dry ingredients alternately with the mixture of grape juice and cooled caramel mixture.

17. 17

    Add fruit/nut mixture and blend thoroughly (Hands are the easiest) Preheat oven to 300F.

18. 18

    Place a pan of hot water in the bottom of the oven.

19. 19

    Put batter in prepared pans using following amounts: 8"- 10 cups, 6"- 5 cups, 4"- 2 cups (or 2/3 full).

20. 20

    Cooking times- 8" in 4 hours, 6"- 3 1/2 hours, 4"- 2 1/2 hours.

21. 21

    Test for doneness with a tooth pick.

22. 22

    Remove cakes from pans, cool thoroughly.

23. 23

    Strip off paper, wrap in cheesecloth.

24. 24

    Wet with brandy (or dark rum).

25. 25

    Wrap in heavy duty aluminum foil.

26. 26

    Store for at least 2 weeks in a cool place (Longer is better).