Linda Shapiro, Editor
Wedding Fruit Cake
This special occasion cake is usually served
in very small pieces as a memento of the event, such as weddings,
anniversaries, and because the flavor is so rich.
1 cake, serves many
- 1 pound prunes
- 1 pound currants
- 1 pound raisins
- 1 pound dates
- ½ pound figs
- ½ pound mixed dried fruits
- 1 cup Martell Cognac
- 1 cup cherry cordial
- 1 cup Port wine
- 2½ cups flour
- 1½ teaspoons baking powder
- 1 pound brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup molasses
- ½ pound butter or margarine, melted
- 6 eggs, beaten
In a very large bowl, mix together prunes, currants, raisins, dates, figs
and mixed fruit. Pour Cognac, cherry cordial and wine over. Blend well.
Cover and set aside to macerate for at least 2 days, as long as a week.
In other bowl, mix together flour, baking powder, sugar and cinnamon. Add
vanilla, molasses, melted butter and eggs. Combine well. Add to fruit
Pour into well-greased 15½ x 10½" baking pan or two 9" baking pans. Bake
in 350ºF oven for 1 hour.
Local cooks often prepare the fruit and store it in large glass jars
for many months to be sure it is available for those special occasions.
About Wijkie Maduro:
Wijkie Maduro, and Aruba-born resident, has made a life-long
commitment to preservation and preparation of Aruban cooking. Wijkie
retired from a career in politics and labor union work to open a
restaurant, now sadly closed, that offered "what our great-grandmothers
cooked; the lavish and sometimes complex Aruban cooking". His recipes have
been refined over the years from their earliest beginnings as sustenance
for the first Indian settlers to the multi-everything-and-everyone's
influences that followed.