Michelle's Traditional Canadian Wedding Cake
Dried mango, pineapple, cranberry, blueberry, sour cherries, raisins, pears,and papaya soaked in liqueur and rums, combined several weeks ahead, so all the flavours go through. Butter, sugar, eggs, flour, nutmeg. Bakes for 3 hours low temp. Cake tins were our Grandmother's wedding gift in 1928.
The cakes are basted with brandy or sherry from time to time after baking.
Layer of Marzipan, and then white wedding cake icing.
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