Mrs. Hoag's Wedding-Cake - Mrs. F. E. Sawyer

Ingredients

• 1.5 pounds sugar
• 1.5 pounds flour
• 1 pound butter
• 3 pounds raisins
• 2.5 pounds currants
• 1.5 pounds citron
• 10 eggs
• 2 wine glasses brandy
• 2 glasses wine
• 1 cup cold coffee
• 1 tablespoon soda
• 2 tablespoons cloves
• 1 tablespoon mace
• 1 tablespoon allspice
• 1 tablespoon cinnamon
• and a nutmeg

Method

1. 1

   Bake for 4 hours.

2. 2

   If you choose, brown part of the flour.

Nutrition per serving

Estimated from matched ingredients across 17 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 66. The excerpt below is the record exactly as published.

1 tablespoon cinnamon, 2 teas- poons nutmeg, 1 teaspoon cloves, 1 pint brandy. Cream the butter an* sugar, add the beaten yolks, stir well; add the flour, then, the spice, then the whipped whites with the flour; lastly the brandy. Thla quan- 150 CAKES, COOKIES, DOUGHNUTS, ETC. tity makes 2 large cakes; bake at least 2 hours in deep buttered tins; test the cakes well, and be sure they are well done before taking them ilrom the oven; put on icing. FRUIT CAKE— Mrs. W. F. Jones. 1 pound of butter, 1 pound of brown sugar, 1 pound of flour, 10 eggs, "2 pounds of raisins stoned and chopped, 2 pounds of currants washed carefully and dried, 1 pound of citron sliced fine, 1 teacup of syrup, 1 "teacup of brandy, 2 nutmegs, 1 small bottle of lemon extract, 2 table- •spoons of cinnamon, 1 tablespoon of cloves, 4 teaspoons yeast powder, ^nd 1 tablespoon of sugar burned and dissolved in a tablespoon o'f water. Stir butter and sugar to a cream then add eggs well beaten,, -syrup, brandy, lemon, spices, and the fruit dredged with some of the 'flour. This will make a large and a small loaf. The large loaf should Taake about 3 hours in a slow oven. FRUIT CAKE— Mrs. W. J. Dickson. 1 pound of sugar, 1 pound of butter, 1 pound of flour, 10 eggs, 4 "pounds fruit (raisins, currants, citron), 1 wine glass of wine (sherry) ■or brandy, 1 cup of syrup, 1 teaspoon mace, cinnamon and cloves. Beat the butter and sugar to a cream with the hand; stir in the eggs, 1 at ■a time, beating well with the hand, after which add the syrup, wine ■and spices, then the fruit, and lastly the flour. Bake 1% hours in tins lined with buttered paper. MRS. HOAG'S WEDDING-CAKE- Mrs. F. E. Sawyer. 1% pounds sugar, 1% pounds flour, 1 pound butter, 3 pounds raisins, '2'% pounds currants, li^ pounds citron, 10 eggs, 2 wine glasses brandy, ■2 glasses wine, 1 cup cold coffee, 1 tablespoon soda, 2 tablespoons •cloves, 1 tablespoon mace, 1 tablespoon allspice, 1 tablespoon cinna- mon, and a nutmeg

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