Wedding Cake

Ingredients

• One pound and a half of flour
• 1 1/4 lbs. of butter
• 1/2 lb. of candied lemon
• 1/2 lb. of candied orange
• 1/2 lb. of candied citron
• 1 lb. of dried cherries
• 1 1/2 lbs. of dried currants
• 8 ozs. of almonds
• eight eggs
• the rind of four oranges
• 1 1/2 lbs. of sugar
• 1/2 oz. of spices
• a teaspoonful of salt
• a small tumblerful of brandy

Method

1. 1

   Wash, pick, and dry the currants, cut the cherries into pieces, slice the candied peel, and pound the almonds.

2. 2

   Beat the butter to cream, gradually add sugar, flour, and eggs, mixing thoroughly.

3. 3

   Work in the rest of the ingredients gradually, beating the cake between each addition.

4. 4

   Line a tin hoop with buttered paper, pour in the mixture, and bake in a moderately heated oven for about six hours.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 78. The excerpt below is the record exactly as published.

a teaspoonful of saleratus dissolved in a little hot water, and as much flour as will make a very thick, smooth batter. Beat the mixture well. But- ter a large baking-sheet, and spread the batter upon it in a layer not more than an eighth of an inch thick. Bake in a moderately heated oven till it is set. Cut it in halves ; spread a little jelly upon one half, and lay the other half upon it. When cold, cut it into fingers with a sharp knife. Pile these in a glass dish, and serve. Time to bake the batter, about a quarter of an hour. Waffles. See Bread. Walnut Cake. — One cupful of milk, three-quarters of a cupful of butter. two cupfuls of granulated sugar, three cupfuls of flour, three even teaspoon- fuls of baking-powder, three eggs, not quite a'cupful of broken-up English walnuts. Beat butter and sugar to- gether ; beat the milk in slowly ; beat separately the whites and yolks of the eggs ; sift the baking-powder into the flour; add all together, putting the broken nuts in after the batter is thor- oughly beaten smooth. Bake in low, square pans. Ice both cakes, and put one cake on top of the other. Divide the icing into squares with the back of a knife, and garnish each square with half a nut laid in its centre. Walnut Cake, English. — This is very ornamental on a table if the icing is skilfully done. Cream thor- oughly two cupfuls of sugar and one of butter, then add* five eggs (yolks and whites beaten separately), two - thirds of a cupful of milk, and three cupfuls of flour, in which one teaspoonful of baking - powder has been put before sifting. Beat the mixture well, and just before putting it into the pans stir in two teacupfuls of the kernels of English walnuts broken into quarters. Bake in square or oblong pans. Spread over the top a thick layer of white icing, and when it begins to stiffen draw a sharp knife from end to end in lines about two inches apart, then repeat in the same way across, forming squares, in the centre of which should be placed a half-kernel of the walnut, reserved for the purpose. Washington Cake. — Two cupfuls of white sugar, one cupful of butter, one cupful of sweet milk, four eggs. Beat the whites and yolks separately, add three cupfuls of flour, and a teaspoonful of baking-powder. Bake in round, flat, tin pans. Peel and grate two large apples and the rind of a lemon, add also the strained juice of the latter, one heaping cupful of white sugar, and one egg, and let % it boil up in a stewpan. Pour it out, and when quite cool spread over the cakes, which must be placed one Wedding Cake CAKES White Spice Cake over the other in layers, just as in making jelly cake. Wedding Cake. — One pound and a half of flour, i}4 lbs. of butter, Y2 lb. of candied lemon, Y2 lb. of candied orange, Y2 lb. of candied citron, I lb. of dried cherries, I Y2 lbs. of dried cur- rants (if the cherries cannot be easily procured, they may be omitted, and 2Y2 lbs. of currants used instead), 8 ozs. of almonds, eight eggs, the rind of four oranges or of two lemons rubbed upon I Y2 lbs. of sugar, Y2 oz. of spices, consisting of powdered cin- namon, grated nutmeg, and powdered cloves in equal proportions, a tea- spoonful of salt, and a small tumbler- ful of brand

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