Wedding Cake

Ingredients

• one pound of butter
• one and one-fourth pounds of powdered sugar
• twelve eggs
• one and one-fourth pounds of pastry flour
• one-half of an ounce of baking powder
• one and one-half pounds of washed currants
• one and one-half pounds of stoned raisins
• three-fourths of a pound of sliced citron
• one-half of a nutmeg
• with brandy

Method

1. 1

   Cream together the butter and powdered sugar; add the eggs slowly, then the pastry flour with baking powder.

2. 2

   Soak the currants, raisins, and citron in brandy and mix into the dough.

3. 3

   Add nutmeg.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 21. The excerpt below is the record exactly as published.

Wedding Cake. Cream together one pound of butter with one and one-fourth pounds of powdered sugar; add slowly twelve eggs; then one and one- fourth pounds of pastry flour with one-half of an ounce of baking powder; soak one and one-half pounds of washed currants, one and one-half pounds of stoned raisins, three-fourths of a pound of sliced citron, with brandy; mix to above dough; add one-half of a nutmeg

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