vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mrs. Heitshu's Wedding Cake
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 76. The excerpt below is the record exactly as published.
rs. Heitshu's Wedding Cake. 1 lb. sugar. 1 lb. butter. 1 lb. flour (browned). l)/2 lb. citron cut (not too fine). 1 lb. good sultana raisins. 5 lbs. good large raisins (after seeding) . 2 lbs. currants. 11/2 lbs. black dates, cut fine. 1 coffee cup thick black plum jam. 1 teacup Porto Rico molasses. 1 big cup brandy. 12 eggs. 1 tablespoon grated nutmeg. 1 tablespoon cloves. I tablespoon cinnamon. Bake 5 hours, the first 2 hours very slowly. CAKES 211 Wedding Cake. 12 eggs. 1 lb. sugar. 1 lb. butter. 1 lb. flour. 3 lbs. raisins (chopped a little). 2 lbs. currants. 2 lbs. blanched almonds (chopped). Yi lb. citron peel. 1/2 lb. lemon peel. 2 large wineglasses sherry. 1 large wineglass brandy. 1 large wineglass rosewater. 4 nutmegs. 1 large tablespoon cinnamon
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