Wedding Cake

Ingredients

• Four pounds of flour
• four pounds of sugar
• three pounds of butter
• forty eggs
• five pounds of stoned raisins
• three pounds currants
• one pound of citron, chopped
• one ounce of mace
• half ounce of nutmeg
• six teaspoonfuls of rose water
• one tablespoonful of oil of lemon
• four teaspoonfuls of baking-powder
• two ounces of ammonia, well dissolved

Method

1. 1

   Beat the butter and sugar to a cream, whisk the whites and yolks of eggs separately, then mix and add the flour gradually; last, the spices, fruit, and ammonia.

2. 2

   Beat well and bake six hours.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 98. The excerpt below is the record exactly as published.

WEDDING CAKE — Very fine. Four pounds of flour, four pounds of sugar, three pounds of butter, forty eggs, five pounds of stoned raisins, three pounds currants, one pound of citron, chopped, one ounce of mace, half ounce of nutmeg, six teaspoonfuls of rose water, one tablespoon- ful of oil of lemon, four teaspoonfuls of baking-powder or two ounces of ammonia, well dissolved

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