Does any one have a good fruit cake recipe suitable for a wedding cake or any other suitable cake recipes ?

Go to Martha Stewart.com-she has lots!Does any one have a good fruit cake recipe suitable for a wedding cake or any other suitable cake recipes ?
I made a wedding cake (sheet cake style) a couple of years ago that served about 100 and they loved it.





4 or 5 boxes Betty Crocker Super Moist White or yellow cake mix





follow directions on box for eggs per box and oil.





Get the one gallon (or whatever that biggest can from Smart and Final is) of Applesauce.





Add applesauce instead of water (whatever number of cups that comes to).





Use the large bottom pan of a steam heater (top is usually small for the food and bottom pan is large to hold the water). Grease that EXTRA well with shorting, and flour it.





Cook until tooth pick comes out clean AND sides of cake are pulling away from the pan.





Cool a bit,


I cover HEAVY layers of cardboard with foil as a ';plate'; for the cake. Turn cake onto that cardboard. FREEZE over night or for at least several hours, Slice in half while still frozen, put frosting on the inside, put top back on.





Continue frosting outside. Decorate if you know how, or buy some decorations for it. This won't maybe be fancy as a ';bought'; cake, but you'll save about $100 and it will taste better than most.Does any one have a good fruit cake recipe suitable for a wedding cake or any other suitable cake recipes ?
Wedding Fruit Cake








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A tried %26amp; true 3rd generation recipe, makes a dark fruitcake!


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1 lb. seedless raisins


1 lb. sultana raisins


1 lb. currants


1 1/2 lb. seeded raisins


3/4 lb. cherries (candied- mixed red %26amp; green)


3/4 lb. dates - chopped


1/2 lb. candied citron orange peel ( or mixed if need be)


1/3 lb. blanched almonds


2 tsp. ea. cinnamon and nutmeg


1/2 tsp allspice


1/3 lb. pecans


3 3/4 c. flour


1 lb. butter


2 cups white sugar


12 eggs


1/2 cup fruit juice (I use grape juice) or rum


2 tsp. vanilla


1/2 tsp salt


1/2 tsp ground cloves


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Reserve 1/2 c. flour- use to flour all fruit %26amp; nuts except the cherries


Mix basic cake ingredients (except fruit, nuts, citron %26amp; cherries) as per normal batter.


Then add batter to the floured fruit, mix well.


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Using 3 tiered pans (I use square stacking ones with removable bottoms), grease


parchment paper (or in a pinch brown paper -either wrapping or grocery bags),


place in pans- getting corners as straight as possible. Place a layer of batter, then


place the cherries- alternating colors across the pan- add a layer of batter, repeat ending with batter. Fill all pans evenly.


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Bake @ 275F for 3-4 hours. I place a pan of water in the over to add moisture


while they are baking. The test for doneness is when the top springs back when indented with a light touch. Tops will be browned and some slight cracking may occur.


Let cool- remove from pans still in paper. Wrap tightly in plastic wrap and then in


plastic bags. Age in refrigerator. They may be brushed with brandy or rum occasionally.


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The longer they age, the richer they become. Use icing for wedding cakes found in any good


cookbook, or when ready to make the wedding cake, take it to a baker to have them professionally assemble and decorate the cake.


For a large wedding, you can also make more cakes and these can be cut and packaged


ahead of time for the bride and groom to give away.


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Note: In Canada, this is our version of a Wedding Cake, very traditional, frosted


with a layer of almond paste icing then the hard royal ornamental frosting, usually in white often with colored ornamental frosting roses, with the cake layers supported by columns. Figures of a bride and groom or fresh flowers are on top of the cake. At the wedding the


cake is cut by the Bride and Groom and they feed each other a small piece of cake.


Later the Bride and Groom will wander through the reception with a pretty basket, passing out small pieces of wrapped wedding cake. (a 1 x 1 x 3 in. piece)


The cake is wrapped in colored foil, to match the wedding theme, and usually rolled in a small paper doily and tied with a piece of curling ribbon.


Tradition says that if you take the piece of cake home and sleep with it under your


pillow, you will dream about the one you are to marry.


The top tier of the wedding cake is saved (frozen - fruitcake keeps 'forever') and


it is served at the christening of the first born.


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simple always tastes better don't think fancy (icing and decorations take care of that
Lisa try this website, landolakes.com