Bride's Cake

Ingredients

• three-fourths of a pound of butter
• one pound of white sugar
• the beaten whites of seventeen eggs
• a pound of sifted flour

Method

1. 1

   Cream butter and sugar, then add egg whites and flour alternately.

2. 2

   Flavor with lemon or rose and bake.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 58. The excerpt below is the record exactly as published.

a pound of sifted flour. The day before, wash and dry two pounds of currants, pick and seed two pounds of large raisins, and slice one pound of citron.. Pour ail this fruit into a large pan, and dredge it well with a quarter of a pound of sifted flour; stir ail well into the butter, add a grated nutmeg, a glass of wine, and the same of brandy. Bake in a large cake mould very carefully, four hours. It is safer to hâve it baked by a confectioner, if it is convenient to do so. LA GVI8INE CREOLE. 148 I V. NICE FAMILY CAKE WITH FRUIT. ïhree cups of fine sugar, two cups of butter, five cupi^ of sifted flour, half a pound of chopped raisins, and half a pound of dried eurrants ; flavor with brandy, and nutmeg, or extract of nutmeg, or lemon. Put the same flavor in the f rosting, if the cake is to be used for spécial occasions. CHEAP FRUIT CAKE. To one quart of sifted flour, add a teacupf ul of sugar, half a cup of butter, one cupf ûl of raisins, two teaspoon- f uls of cream of tartar, and one of soda, two tablespoon- f uls of mixed spices ; rub thoroughly together the flour, cream of tartar, soda and butter, stir in sufflcient cold water to make a stiff batter, then add the spices and rais- ins ; pour it into a small tin pan, bake one hour. WISCONSIN FRUIT CAKE. Take three quarters of a pound of raw sait, fat pork, chopped very flne ; then pour on a pint of boiling water, one cup of sugar, two cups of molasses, two teaspoonf uls of cloves, one of cinnamon, one nutmeg, two teaspoonf uls of saleratus, one pound and a half of raisins, also a pound of citron and eurrants if liked, and flour as stifif as can be stirred ; bake very slowly an hour, or longer if necessary, as it will burn without great care. This will make three loaves, and will keep well. This is conveni- ent in the winter when eggs are scarce. NOUGAT FRUIT CAKE. Make the batter the same as for fruit cake, but instead of the same quantity of fruit, add two pounds of seedless raisins, one pound of citron, one of blanched and eut al- 144 LA CUISINE CREOLE. monds, and one pound of grated cocoanut. Pour over the cocoanut a cup of s^eet milk. Add the wine, brandy and nutmeg. Thîs is much admired. It îs an experi- ment of my own, and bas been very mucb in request. EIOH WEDDING OAKE^ OB BLACK CAKE. One pound of flour, nîne eggs, the wbites and yolks beaten separately, one pound of butter beaten to a cream, one pound of brown sugar, one teacupful of molasses^ one ounce of grated nutmeg or ground mace, one tea- spoonful of ground allspice^ one teaspoonful of cinna- raon, and a gill of brandy ; beat this mixture well. Har- îng picked, washed, and dried three pounds of currants, stone and eut three pounds of raisins, strew half a pound of flour over them, mix ît well through, and stir them with a pound of citron, eut in slips, into the cake. Line tin pans with buttered paper, put the mixture in, an înch and a half or two inches deep, and bake in a mod- erate oven an hour and a half or two hours. Ice accord- ing to directions. BBIDB^S CAKE. A SPLBNDID BEOIPB. Take three-fourths of a pound of butter, wash and cream it, add one pound of white sugar ; beat them well together, then add the beaten whites of seventeen eggs

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