Groom’s Cake Recipe

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Groom’s Cake
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Ingredients
14
Count
Nutrition
1966
Calories
Total time
140
Minutes
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Ingredients:

  • 16 tbsp butter, softened (2 sticks or 1 cup)
  • 2 cups confectioners' sugar
  • 5 eggs
  • 1/4 cup lemon juice
  • 1/2 cup grape juice
  • 1 1/2 cups all-purpose flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1 1/2 cups raisins
  • 1 1/2 cups chopped citron

Directions:

  1. Grease a round 8-inch pan, 3 inches deep. If you don’t have one, use any straight sided round mold at least 3 inches deep. Whatever you use, it must fit into the steamer pot.
  2. For the steamer, use a Dutch oven or a large pot with a cover; fill with approximately 2 1/2 inches of water. On the bottom of the pan put a small wire rack or Mason jar ring, which will lift the cake pan just enough to allow the water to circulate freely. Place over medium heat and let the water heat while you prepare the cake batter.
  3. In a large mixing bowl, beat the butter until it is smooth and creamy. Gradually add the sugar and continue beating until the mixture is smooth and blended. Add the eggs one at a time, beating after each addition until light and fluffy.
  4. Stir the lemon juice and grape juice together in a small bowl.
  5. Combine the flour, cinnamon, allspice, nutmeg, and cloves, and stir them together with a fork or whisk.
  6. Add the flour mixture to the butter sugar mixture alternately with the combined juices in three parts, beating until smooth and blended after each addition. Stir in the lemon zest, raisins, citron, and almonds, and mix well.
  7. Pour the batter into the prepared pan. Cover with a double thickness of foil, pressing it snugly all around the edges to seal. Set the pan on the rack or ring in the steamer, cover tightly, and let the cake steam for about 2 hours, checking occasionally to make sure the water hasn’t boiled away in the steamer and replenishing if necessary. After 1 1/2 hours insert a wooden skewer or broom straw in the center of the cake; if it comes out clean, the cake is done.
  8. Remove the cake from the steamer and let it rest uncovered for 10 minutes, then turn out onto a rack to cool completely. Well wrapped, the cake will keep for about a week at room temperature. Freeze it if you are making it more than a week ahead of time.
  9. The Fannie Farmer Baking Book.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1966.11 Kcal (8232 kJ)
Calories from fat 735.01 Kcal
% Daily Value*
Total Fat 81.67g 126%
Cholesterol 326.72mg 109%
Sodium 117.67mg 5%
Potassium 1049.36mg 22%
Total Carbs 220.49g 73%
Sugars 123.67g 495%
Dietary Fiber 12.08g 48%
Protein 25.79g 52%
Vitamin C 17.7mg 30%
Vitamin A 0.6mg 19%
Iron 5.2mg 29%
Calcium 217.4mg 22%
Amount Per 100 g
Calories 367.86 Kcal (1540 kJ)
Calories from fat 137.52 Kcal
% Daily Value*
Total Fat 15.28g 126%
Cholesterol 61.13mg 109%
Sodium 22.02mg 5%
Potassium 196.33mg 22%
Total Carbs 41.25g 73%
Sugars 23.14g 495%
Dietary Fiber 2.26g 48%
Protein 4.83g 52%
Vitamin C 3.3mg 30%
Vitamin A 0.1mg 19%
Iron 1mg 29%
Calcium 40.7mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.3
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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