Wedding Cake

Ingredients

• 1 lb sugar
• 1 lb butter (or use half butter and half shortening)
• 12 eggs
• 1 lb sifted flour
• 4 lbs raisins, seeded
• 3 lbs currants
• 2 lbs almonds, blanched and chopped fine
• 1 cup raspberry jam
• 1 or 2 nutmegs grated
• 1 tablesp cinnamon
• 1 teasp cloves
• 3 wine glasses good brandy
• 2 wine glasses white wine

Method

1. 1

   Cream sugar and butter, add eggs one at a time.

2. 2

   Mix in flour, raisins, currants, almonds, and raspberry jam.

3. 3

   In a separate bowl, mix nutmeg, cinnamon, cloves, brandy, and white wine.

4. 4

   Stir into the batter last.

5. 5

   Bake in a moderate oven, lining the tin with greased paper.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 21. The excerpt below is the record exactly as published.

Wedding Cake ■ T have prepared this for all my children when they were I married, and everybody who has tasted this cake declares that ! it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use I half butter and half shortening), add 12 eggs, one at a time, i 1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al- | monds, blanched and chopped fine, and 1 cup raspberry jam. \ Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp j cinnamon, 1 teasp cloves, and pour over it 3 wine glasses ■ good brandy and 2 wine glasses white wine

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