Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

I made this cake for our wedding 34 years ago. I had the highest of compliments for the taste of the cake.

Ingredients Nutrition

Directions

  1. In a large mixing bowl with a tight fitting lid, combine cherries, peel, mixed fruit, pineapple wedges, raisins, almonds, walnut pieces, whole almonds and rum. Mix well.
  2. Sprinkle mace over mixture and mix well.
  3. Cover and let marinate for 24 hours, stirring at least 3 times during the 24 hours.
  4. Prepare a set of 3 - 9 inch round by 4 inch deep Xmas pans and 2 - 8 inch by 4 1/2 inch bread loaf pans by lining complete interior with either brown paper or parchmet paper.
  5. After lining the pans, grease the inside with a vegetable oil.
  6. After the 24 hours of marinating, add 3 cups of flour to fruit mixture and using a wooden spoon, mix to coat fruit well.
  7. In a medium size bowl, beat together butter and shortening.
  8. Add sugar and beat well.
  9. Add eggs, one at a time and beat well after each addition.
  10. Add remaining 1 1/4 cups of flour and salt to egg mixture and stir well until combined.
  11. Add this mixture to the fruit mixture and mix by hand until well blended.
  12. Preheat oven to 325°F.
  13. Fill the prepared pans 3/4 full and level.
  14. The 9 inch round pans will take about 2 1/2 hours to bake.
  15. The loaf pans will take about 2 hours to bake.
  16. If top starts to brown too quickly, place a piece of aluminum foil over the top.
  17. To test for doneness, insert a wooden tester and if comes out dry, then the cakes are cooked.
  18. Remove from oven and let the cakes sit in the pans for about 15 minutes before removing from pans onto wire racks to cool.
  19. Peel off paper that lined the cakes and discard.
  20. When the cakes are completely cooled, wrap each cake with plastic wrap, then overwrap with aluminum foil.
  21. Store in a cool place for 4 to 6 weeks.
  22. Makes about 13 pounds.
  23. If desired, coat the cakes with your choice of prepared icing.

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