Ingredients for Margaret Trudeau's Wedding Cake
- 4 cups granulated sugar
- Boiling Water
- Currants
- Sultana Raisin
- Seedless Raisins
- Mixed Candied Peel
- Candied Cherry
- Blanched Slivered Almond
- Brazil Nut
- Fresh Lemon Rind
- All Purpose Flour
- 1 teaspoon salt
- Cinnamon
- Clove
- Nutmeg
- Allspice
- 2 cups (4 sticks) unsalted butter, softened
- 8 large eggs
- Brandy
- Grape Juice
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How to Make Margaret Trudeau's Wedding Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost the layers and decorate as desired. Consider using a simple buttercream frosting to stay true to the era, or experiment to create your own luxurious spin on the original cake.
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
3591g
Fat
599g
Carbs
418g
