Bride Cake

Ingredients

• four pounds of fine flour
• four pounds of fresh butter
• two pounds of loaf sugar
• quarter of an ounce of mace
• the same of nutmeg
• eight eggs well beaten
• four pounds of currants
• one pound of sweet almonds
• one pound of citron
• one pound of candied orange
• one pound of candied lemon
• half a pint of brandy

Method

1. 1

   Work the butter to a cream, beat in the sugar for a quarter of an hour, and mix in the egg whites beaten to a froth.

2. 2

   Beat the yolks and mix with other ingredients.

3. 3

   Add flour, mace, and nutmeg, and mix well.

4. 4

   Add brandy and fold in currants and almonds.

5. 5

   Prepare the cake tin and layer sweetmeats with cake.

6. 6

   Bake in a moderate oven for three hours.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 89. The excerpt below is the record exactly as published.

BRIDE CAKE. — Take four pounds of fine flour well dried, four pounds of fresh butter, and two pounds of loaf sugar. Potfbd and sift fine quarter of an ounce of mace, and the same of nutmeg ; and to every pound of flour, put eight eggs well beaten. Wash four pounds of currants, pick them well, and dry before the fire. Blanch one pound of sweet almonds, and cut them lengthways very thin, take one pound each of citron, candied orange, and candied lemon, and half a pint of brandy

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