Bride Cake

Ingredients

• Two lb. fresh butter
• 2 lb. castor sugar
• 2 1/2 lb. finest flour
• 20 eggs
• 1 lb. raisins stoned and cut up
• 2 lb. sultanas
• 2 lb. currants
• 1 lb. mixed peel
• 1 lb. sweet almonds blanched and chopped
• the juice and rind of two lemons
• 1 dessertspoonful of cassia
• 1/2 oz. of ground ginger
• 1/2 oz. ground cloves
• 1/2 pint best brandy

Method

1. 1

   Cream the butter and the sugar in a very large basin with the hand, drop in the eggs alternately with the flour, mixing very thoroughly; then the fruit and seasoning; last, the brandy.

2. 2

   All this must be very well mixed.

3. 3

   Butter a large tin hoop and on it a bottom of buttered paper, put the mixture into it and bake in a moderate, steady oven from five to six hours.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 77. The excerpt below is the record exactly as published.

Bride Cake. Two lb. fresh butter, 2 lb. castor sugar, 2 \ lb. finest flour, 20 eggs, 1 lb. raisins stoned and cut up, 2 lb. sultanas, 2 lb. currants, 1 lb. mixed peel, 1 lb. sweet almonds blanched and chopped, the juice and rind of two lemons, 1 dessertspoonful of cassia, J oz. of ground ginger, \ oz. ground cloves, J pint best brandy.

Cook this with the app: pantry check, scaling, and the assistant.