Mothers 200 Year Old Wedding Cake Recipe

• 2 1/2 c. sugar
• 1/2 teaspoon salt
• 1 doz. Large eggs
• 1/2 teaspoon soda
• 1 c. brandy
• 1/2 teaspoon allspice
• 1 teaspoon vanilla
• 1/2 pound butter
• 1/2 teaspoon nutmeg
• 1 teaspoon cloves
• 1 teaspoon mace
• 6 c. flour (reserve 1 c. to flour fruit)
• 1 c. molasses
• 2 (11 ounce.) Packages dark raisins
• 1 teaspoon candied citron, minced
• 1 1/2 c. minced pecans

1. Cream sugar, salt and butter then add in unbeaten Large eggs, 1 egg at a time.
2. Add in molasses, mix 5 c. of flour with soda, spices and mix in.
3. Add in remaining 1 c. flour to fruit and mix till fruit is dusted, then fold into cake batter together with pecans, stir in brandy.
4. Grease pans and line with brown paper, use 1 (10) inch pan and 3 (5 x 9 inch) loaf pans.
5. Bake at 275 degrees for 2 1/4 to 2 1/2 hrs.
6. Put pans of water under cakes in oven.
7. When done, remove cakes from pan and cold on racks.
8. Wrap cooled cakes first in brandy soaked cloths, then in plastic wrap and finally in foil.
9. Store in cold area and cure for at least 3 weeks before serving.

sugar, salt, eggs, soda, brandy, allspice, vanilla, butter, nutmeg, cloves, mace, flour, molasses, dark raisins, candied citron, pecans

Taken from cookeatshare.com/recipes/mothers-200-year-old-wedding-cake-recipe-29021 (may not work)