2 L SEEDLESS RAISINS, COARSELY CHOPPED
1.5 L CHOPPED DATES
750 ML CHOPPED FIGS
500 ML CANDIED CHERRIES CUT IN HALF
500 ML CHOPPED MIXED PEEL
500 ML SLICED BLANCHED ALMONDS
500 ML CHOPPED NUTS
50 ML CHOPPED PRESERVED GINGER
2 SMALL APPLES, PEELED & CHOPPED
1 L ALL PURPOSE FLOUR
12 ML BAKING SODA
12 ML CINNAMON
7 ML GROUND CLOVES
625 ML BUTTER OR MARGARINE
675 ML BROWN SUGAR
13 EGGS
325 ML BLACK CURRANT JELLY
75 ML COGNAC OR BRANDY
25 ML WHIPPING CREAM
JUICE I LEMON
7 ML VANILLA

WEDDING CAKE PANS; 1-10", 1-9", AND 1-8"
TUBE PANS: 1-10" AND 2-8"
OVEN TEMP; 275F. N.B.
CAKE MUST RIPEN AT LEAST 3 WEEKS.

1. Preheat oven. Grease 3 wedding cake tier pans or 3 tube pans; line with 2 thicknesses of heavy brown paper and grease well.
2. Combine fruits and nuts and dust with a little of the measured flour.
3. Combine balance of flour, baking soda and spices together and set aside.
4. Cream butter; gradually add brown sugar, beating well between additions.
5. Add eggs, one at a time, beating well. Blend in jelly.
6. Stir in cognac, cream, lemon juice and vanilla.
7. Blend in dry ingredients gradually and fold in floured fruits and nuts.
8. Fill prepared pans. 3/4 full.
9. Place a shallow pan of hot water on bottom rack of oven; remove during last hour.
10. Bake in slow oven until a toothpick inserted in center of cakes comes out clean.
11. Cool completely on rack before removing from pans.
12. Rewrap well and store in air-tight container in a cool place.

by Jean, Joan and AnnaBella