Brides Cake

Ingredients

• one pound of pastry flour
• one pound and a half of raisins
• the same weight of cleaned currants
• one-quarter of a pound of almonds
• one-quarter of a pound of candied citron
• one-quarter of a pound of candied orange
• one-quarter of a pound of candied lemon peels
• the rind of one orange
• one lemon
• one pound of butter
• one pound of powdered sugar
• a dozen eggs
• a half teaspoonful of salt
• a half teaspoonful each of allspice
• a half teaspoonful each of mace
• a half teaspoonful each of nutmeg
• a half teaspoonful each of cloves
• one teaspoonful of cinnamon
• one gill of brandy

Method

1. 1

   Sift flour twice.

2. 2

   Seed and cut raisins and currants.

3. 3

   Blanch almonds and cut into strips.

4. 4

   Chop candied peels and grate rinds.

5. 5

   Cream butter and sugar, add eggs gradually, incorporating flour as needed.

6. 6

   Add salt, spices, fruit, and brandy.

7. 7

   Pour into a prepared pan, cover, and bake slowly for 3-4 hours.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 34. The excerpt below is the record exactly as published.

BRIDES CAKE. Sift, twice, one pound of pastry flour. Seed and cut fine one pound and a half of raisins, pick over and separate the same weight of cleaned currants. Blanch one-quarter of a pound of almonds, and while still soft cut them in long strips. Chop or cut very fine one-quarter of a pound each of candied citron, orange and lemon peels ; grate the rind of one orange and one lemon. Cream one pound of butter, gradually sift in one pound of powdered sugar and beat long and hard until very creamy and light. Have ready a dozen eggs. Break two at a time into the creamy mixture, and beat each time until thoroughly incorporated ; if the mixture shows signs of breaking or "curdling," sift in a portion of the flour. When all the eggs have been added, gradually add the remainder of the flour and a half teaspoonful of salt, a half teaspoonful each of allspice, mace, nutmeg and cloves and one teaspoonful of cinnamon, and 124 TABLE TALK'S ILLUSTRATED COOK BOOK beat long and hard. Stir in the fruit, which has been well floured, the grated rinds and one gill of brandy

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