Wedding Cake

Ingredients

• Two pounds of butter
• One pound of almonds
• Two pounds and a half of flour
• One pound and a half of castor sugar
• Two pounds and a half of currants
• One pound and a half of raisins
• One pound and a half of candied peel
• One pound and a half of dried cherries
• One pound and a half of sultanas
• Sixteen eggs
• Half a pint of brandy
• Half an ounce of mixed spice
• Six oranges
• Four lemons
• Four nutmegs
• One teaspoonful of baking powder

Method

1. 1

   Stone the raisins and mince them; blanch and slice the almonds; chop the peel finely; clean the sultanas and currants; cut the cherries small.

2. 2

   Mix all fruit except raisins, grate lemon and orange rinds, and nutmegs.

3. 3

   Whisk eggs in a basin.

4. 4

   Cream butter and sugar until white, add grated peel, spice, and nutmegs.

5. 5

   Gradually add flour and eggs, beating well.

6. 6

   Mix in raisins, fruit, brandy, and baking powder.

7. 7

   Put mixture into greased tins lined with paper and bake in a hot oven for six hours.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 53. The excerpt below is the record exactly as published.

WEDDING CAKE Ingredients Two pounds of butter. One pound of almonds. Two pounds and a half of One pound and a half of castor flour. sugar. Two pounds and a half of Half a pint of brandy. currants. Half an ounce of mixed spice. One pound and a half of raisins. Sixteen eggs. One pound and a half of candied Six oranges. peel. Four lemons. One pound and a half of dried Four nutmegs. cherries. One teaspoonful of baking powder. One pound and a half of sultanas. Stone the raisins and put them through a mincing machine; blanch the almonds and cut them into fine strips; chop the peel very fine; clean the sultanas and currants; cut the cherries into small pieces, and mix all the fruit together, except the raisins; grate the rinds of the lemons and oranges; grate the nutmegs, and add to the mixed 148 OCKLYE COOKERY BOOK spice; whisk the eggs well in a basin. Cream the butter and sugar together in a basin with the hand, until it is quite white; add the grated lemon and orange peel, spice and nutmegs, and beat them in well; then add the flour and eggs gradually, beating well all the time; add the minced raisins, and work them in well; then the mixed fruit, brandy, and lastly the baking powder; put the mixture into greased tins, lined with four or five thick- nesses of greased paper, and bake in a fairly hot oven at first, but cooler afterwards, for six hours. When baking a cake this size, it is a good plan to stand it in the oven on a deep baking sheet, thickly covered with dry sand, to prevent its burning. Salad oil is a good thing to grease the tin and paper with. It takes nearly three quarters of an hour to mix this cake properly. This quantity is sufficient for a three-tier cake. ROYAL ICING Ingredients Two and a half pounds of icing One dessertspoonful of orange sugar. flower water. The whites of seven or eight Lemon juice, eggs. Sift the sugar through a fine hair sieve into a basin. Whisk the whites of eggs to a stiff froth; make a well in the sugar, put the whites into it with a wooden spoon; add a few drops of lemon juice and the orange flower water; beat the icing well until it is quite white. If it is too stiff add a little extra lemon juice; if too thin put in a little more icing sugar. It will take twenty minutes to mix. BREAD, CAKES, AND PASTRY 149 ALMOND ICINQ Ingredients Two pounds and a half of grou

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