Wedding Cake

Ingredients

• one pound of powdered sugar
• one pound of well-washed butter
• the rind of two lemons
• ten whole eggs
• a teaspoonful of ground cinnamon
• a teaspoonful of ground cloves
• two of ground allspice
• one of mace
• one of grated nutmeg
• half a gill of confectioners' molasses
• one pound of well-sifted flour
• two pounds of currants
• two pounds of Sultana
• two pounds of Malaga raisins
• one pound of candied citron
• one gill of Jamaica rum
• one gill of brandy

Method

1. 1

   Knead sugar and butter for 10 minutes.

2. 2

   Add eggs two at a time, kneading for another 10 minutes.

3. 3

   Mix spices and molasses, then add flour and mix.

4. 4

   Add fruits and mix for 15 minutes.

5. 5

   Bake in a slow oven for five hours.

6. 6

   Cool, glaze, and decorate.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 285. The excerpt below is the record exactly as published.

edding" Cake. — Place in a large bowl one pound of powdered ugar and one pound of well-washed butter. Grate in the rind of two DESSERTS. 343 lemons; and with the hand knead well for ten minutes. Break in ten whole eggs, two at a time, and knead for ten minutes longer. Mix in a plate a teaspoonful of ground cinnamon, a teaspoonful of ground cloves, two of ground allspice, one of mace, and one of grated nutmeg, and add these, with half a gill of confectioners' molasses. Mix well for one min- ute with the hand. Add one pound of well-sifted flour, stirring for two minutes more. Add two pounds of currants, as for No. 1080, two pounds of Sultana (No. 1080), two pounds of Malaga raisins (No. 1081), one pound of candied citron, finely sliced, one gill of Jamaica rum, and one gill of brandy

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