Colonial Wedding Cake

Ingredients

• half a pound of sugar
• half a pound of butter
• a pound and a half of raisins
• half a pint of raisin water
• two and a half pounds of flour
• half a pint of yeast
• half a pound of butter
• half a pound of sugar
• half a pint of wine or brandy
• half an ounce of nutmeg
• half an ounce of mace
• five eggs

Method

1. 1

   Cream sugar and butter, boil raisins in water.

2. 2

   Add raisin water, flour, and yeast to creamed mixture.

3. 3

   Let rise overnight, then add more creamed butter and sugar, wine or brandy, spices, and beaten eggs.

4. 4

   Mix and let rise again, then bake.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 171. The excerpt below is the record exactly as published.

COLONIAL WEDDING CAKE Mix half a pound of sugar and half a pound of butter to a cream. Wash a pound and a half of raisins and boil them till tender in enough water to make half a pint when cooked. To the creamed sugar and butter add the half pint of raisin water, two and a half pounds of flour, and half a pint of yeast. Beat all together, protect from cold draughts, and set to rise during the night. Next morning add half a pound of butter creamed with half a pound of sugar, half a pint of wine or brandy, half an ounce each of nutmeg and mace, and five eggs

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