Wedding Cake

Ingredients

• 1 J lb. fresh butter
• | lb. dark treacle
• 1J lb. raw sugar
• J pt. warm milk
• 1 pt. brandy
• I tea-sp. salt
• 12 eggs
• 4 lbs. currants
• 1 lb. sweet almonds
• 2 or 3 bitter almonds
• J lb. citron peel
• £ lb. orange and lemon peel
• 2 lbs. flour
• Almond and royal icing

Method

1. 1

   Put the butter into a large and warm basin, and beat it to a cream.

2. 2

   Add the sugar and treacle slightly warmed, and beat again.

3. 3

   Then add the eggs two at a time, beating well after each addition.

4. 4

   Prepare the fruit mixed with 1 or 2 tablespoonfuls of flour, and add it with the milk, brandy, and salt.

5. 5

   Sieve the flour and add it last.

6. 6

   Pour the mixture into two lined cake tins and bake in a moderate oven for 4 to 5 hours for the larger cake.

7. 7

   Cover with wetted white paper if browning.

8. 8

   Wrap the cakes in paper or cloth and keep in a tin box for 2-3 months before icing.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 943. The excerpt below is the record exactly as published.

Wedding Cake 1 J lb. fresh butter. | lb. dark treacle. 1J lb. raw sugar. J pt. warm milk. 1 pt. brandy. I tea-sp. salt. 12 eggs. 4 lbs. currants. 1 lb. sweet almonds. 2 or 3 bitter almonds. J lb. citron peel. £ lb. orange and lemon peel. 2 lbs. flour. Almond and royal icing

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