Margaret Trudeaus Wedding Cake Recipes

Steps:

• 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).

Steps:

• Sift together flour, baking powder, and salt. Set aside.
• In the large bowl of an electric mixer beat the butter until soft and smooth. Add the sugar and beat until light and smooth. Add egg yolks, one at a time, beating after each addition. Stop the mixer and scrape down the sides of the bowl and the beaters several times.
• With the mixer on low speed, alternately add the flour mixture and milk, beginning and ending with flour. Stir in the vanilla.
• In another bowl, with a clean beater, beat the egg whites until stiff but not dry. Stir about 1/2 cup of whites into the batter to lighten it, then fold in remaining whites in several additions.
• Divide the batter evenly between 2 8 or 9 inch pans. Smooth the batter level, then spread it slightly from the center to the edges.
• Bake in a 350 degree preheated oven for 30-35 minutes, or just until the tops are springy or a cake tester comes out clean.
• Cool the cakes in their pans on a rack for 10 minutes. Invert the cakes onto racks.