Wedding Cake

Ingredients

• 1 lb. of each, and cut them into small, thin shreds
• 1 lb. of flour
• 1 lb. of butter
• 1 lb. of dried cherries, which should be cut up
• 1 lb. of currants, which must be thoroughly washed, picked, and afterwards dried
• 8 oz. of almonds, well pounded
• eight eggs
• the rind of four oranges rubbed on to sugar
• 1 oz. of spices, consisting of ground cinnamon, nutmegs, and cloves in equal proportions
• about a tea-spoonful of salt
• half a pint of good brandy

Method

1. 1

   Work the butter in a large basin until creamy.

2. 2

   Slowly add flour, eggs, and sugar while mixing.

3. 3

   Then add remaining ingredients gradually.

4. 4

   Pour into a tin hoop on a baking sheet lined with buttered paper.

5. 5

   Bake in a moderate oven.

6. 6

   Icing should be done shortly before serving.

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 96. The excerpt below is the record exactly as published.

Jib. of each, and cut them into small, thin shreds ; ijlb. of flour; 1 Jib. of butter; ilb. of dried cherries, which should be cut up, but not too fine ; 1 Jib. of currants, which must be thoroughly washed, picked, and afterwards dried ; 8oz. of almonds, well pounded ; eight eggs ; the rind of four oranges rubbed on to sugar; Joz. of spices, consisting of ground cinnamon, nutmegs, and cloves in equal proportions ; about a tea-spoonful of salt, and half a pint of good brandy. The butter should be well worked with a wooden spoon in a large, strong basin, till it has a sort of creamy appearance. The flour, eggs, and sugar should be added slowly, while the spoon must be kept working the whole time. After this has been thoroughly well mixed, the rest of the ingredients mentioned may be added, only a little at a time, to Wedding Breakfasts. 237 insure the whole quantity being properly mixed up. When this is done, it should be poured into a tin hoop, placed on a metal baking-sheet. Two sheets of well-buttered paper must be placed on the baking- sheet underneath, and the hoop itself must be lined with a double band of well-buttered paper, or else the cake will be sure to burn round the edges. The cake may now be taken off to the baker’s oven, and as it will keep good for a long time, and in fact improve in flavour by keeping, it should be made some time beforehand. The icing of the cake should not be done till a short time beforehand, as it of course has a tendency to get dirty. First the almond part — the only part of a wedding cake

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