Wedding Cake

Ingredients

• Butter, 1 pound
• Nutmeg, 1
• Sugar, 1 pound
• Mace, 1 teaspoon
• Salt, 1/2 teaspoon
• Clove, 1 teaspoon
• Eggs, 8
• Cinnamon, 2 teaspoons
• Cream, 1 cup
• Currants, % pound
• Orange juice, 1 wineglass
• Raisins, % pound
• Lemon, 1
• Citron, y2 pound
• Flour, 11/2 pounds
• Candied lemon peel, 14 pound
• Candied orange peel, 14 pound

Method

1. 1

   Cream butter and sugar, add salt and well beaten eggs, 2 at a time, beating thoroughly after each addition.

2. 2

   Add cream, fruit juices and flour mixed and sifted with spices.

3. 3

   Flour the fruit lightly and add last.

4. 4

   Line loaf cake pans with greased paper and pour in mixture.

5. 5

   Bake in a slow oven.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 17. The excerpt below is the record exactly as published.

WEDDING CAKE. Butter, 1 pound. Nutmeg, 1. Sugar, 1 pound. Mace, 1 teaspoon. Salt, 1/2 teaspoon. Clove, 1 teaspoon. Eggs, 8. Cinnamon, 2 teaspoons. Cream, 1 cup. Currants, % pound. Orange juice, 1 wineglass. Raisins, % pound. Lemon, 1. Citron, y2 pound. Flour, 11/2 pounds. Candied lemon peel, 14 pound. Candied orange peel, 14 pound

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