Wedding Cake

Ingredients

• 2 lb. Cakeoma
• 2 teaspoons mixed spice
• 4 teaspoon ground cinnamon
• 1 lb. margarine
• 3 lb. raisins
• 3 lb. currants
• 1 lb. sultanas
• 4 oz. glacé cherries
• 4 oz. mixed peel
• 4 oz. chopped nuts
• 4 tablespoons syrup
• 10 eggs
• 1-2 tablespoons milk or brandy to mix
• 2 teaspoons caramel or gravy browning
• 2 lb. almond icing
• 3-4 lb. icing sugar for royal icing

Method

1. 1

   Sieve the Cakeoma and spices, and rub in the margarine.

2. 2

   Add the prepared fruit and nuts, and mix with the syrup, beaten eggs, milk or brandy and caramel to a fairly soft dropping consistency.

3. 3

   Beat well for 5-10 minutes.

4. 4

   Put the mixture into a lined 10-inch cake tin, and tie a double piece of brown paper round the outside.

5. 5

   Bake it in a low position in a slow oven (325° F) for 1 hour, then reduce heat to very slow (275° F) and bake for 3-4 hours; cover the top of the cake with a double piece of paper after the first hour of cooking.

6. 6

   If preferred, brandy may be poured over the cake when cold; small holes made in the top and bottom of the cake with a darning needle or skewer will help it to penetrate.

7. 7

   Leave the cake in the greaseproof paper if it is to be stored.

8. 8

   Cover the cake with almond icing, coat it with royal icing and finally decorate it as required.

As published

This recipe was extracted from The new Cakeoma recipe book (1950) by Latham & Company Limited, page 7. The excerpt below is the record exactly as published.

WEDDING CAKE 2 lb. Cakeoma 2 teaspoons mixed spice 4 teaspoon ground cinnamon 1 lb. margarine 3 lb. raisins 3 lb. currants 1 lb. sultanas 4 oz. glacé cherries 4 oz. mixed peel 4 oz. chopped nuts 4 tablespoons syrup 10 eggs 1-2 tablespoons milk or brandy to mix [19] 2 teaspoons caramel or gravy browning 2 Ib. almond icing 3-4 lb. icing sugar for royal icing

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