Margaret Trudeau's Wedding Cake

Recipe by Lezlie
READY IN: 28hrs
YIELD: 3 cakes




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