Margaret Trudeau's Wedding Cake

Total Time
28hrs
Prep 24 hrs
Cook 4 hrs

The Wedding Cake made by Margaret Sinclair for her wedding to Prime Minister Pierre Elliot Trudeau.

Ingredients Nutrition

Directions

  1. Prepare fruit and nuts before you make the cake.
  2. Put in a large bowl and pour brandy over.
  3. Mix well.
  4. Let stand at room temperature for at least 8 hours.
  5. Put 1/4 c sugar in a heavy skillet.
  6. Heat over moderate heat stirring constantly until melted and brown.
  7. Remove from heat and stir in boiling water gradually (be careful of steam).
  8. Return to low heat and stir just until any lumps of sugar are melted.
  9. (do not boil) Remove from stove and immediately pour into a cup or bowl so cooking ceases.
  10. Cool.
  11. Generously grease a set of pans (1 ea- 8" sq, 6" sq, 4" sq) and line with heavy greased brown paper.
  12. Sift together flour, salt, and spices, and sift one cup of mixture over fruit/nut mixture.
  13. Toss together so fruit is coated.
  14. Cream together butter and sugar thoroughly.
  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. Blend in dry ingredients alternately with the mixture of grape juice and cooled caramel mixture.
  17. Add fruit/nut mixture and blend thoroughly (Hands are the easiest) Preheat oven to 300F.
  18. Place a pan of hot water in the bottom of the oven.
  19. Put batter in prepared pans using following amounts: 8"- 10 cups, 6"- 5 cups, 4"- 2 cups (or 2/3 full).
  20. Cooking times- 8" in 4 hours, 6"- 3 1/2 hours, 4"- 2 1/2 hours.
  21. Test for doneness with a tooth pick.
  22. Remove cakes from pans, cool thoroughly.
  23. Strip off paper, wrap in cheesecloth.
  24. Wet with brandy (or dark rum).
  25. Wrap in heavy duty aluminum foil.
  26. Store for at least 2 weeks in a cool place (Longer is better).

Reviews

(2)
Most Helpful

A nice, moist fruit cake. Made this but only made 1/3 of it...didn't need 3 cakes. The melting of the sugar is necessary to add a 'caramel' flavour.

robyn win June 23, 2006

Great cake - the melting of the sugar is fussy and uncessary - sugar can be added in a different method

Reagan August 28, 2003

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