Wedding Cake

Ingredients

• 1 pound butter
• 1 pound sugar
• 12 eggs beaten separately
• 1 cup fruit juice
• 44 cup molasses
• 4 cups flour
• 2 teaspoons Blue Ribbon soda
• 3 teaspoons Blue Ribbon nutmeg
• 3 teaspoons Blue Ribbon cloves
• 3 teaspoons Blue Ribbon all-spice
• 3 teaspoons Blue Ribbon cinnamon
• 2 tablespoons Blue Ribbon rose extract
• 3 pounds raisins
• 1 pound currants
• 2 pounds dates
• 1 pound figs
• 1 pound citron
• 1 pint strawberry preserves
• 1 pound almonds, blanched and sliced
• 1 pound candied cherries

Method

1. 1

   Steam for 3 hours; bake for 2 to 3 hours.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 49. The excerpt below is the record exactly as published.

14 teaspoon Blue Ribbon cinnamon. Cream butter, add sugar, then cream again, add eggs and a little milk, mix baking powder through flour; mix flour and milk alternately in the creamed butter, etc., bake in shallow pans. When baked, beat the whites of the 2 eggs, adding some sugar and 14 teaspoon of Blue Ribbon cinnamon with which ice the cake, and put in the oven to brown slightly. Serve hot. Date Cake— 34 cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 214 cups flour, sifted, 3 teaspoons Blue Ribbon baking powder, 14 teaspoon salt, 4 teaspoon Blue Ribbon vanilla, 1 heaping cupof finely chopped dates, 4% cup chopped walnuts. Stir dates and nuts in the last thing. Apple Sauce Cake (Eggless)—114 cups unsweetened apple sauce, 4 cup shortening, 1 cup brown sugar, 1 cup raisins, 44 teaspoon each of Blue Ribbon cinnamon, cloves, and nutmeg, 14 teaspoon salt, 2 cups flour, 4 pout Blue Ribbon soda, 1)4 teaspoons Blue Ribbon baking powder. If apple sauce is sweetened, decrease sugar. Boiled Cake (Eggless)—1 cup brown sugar, 14 cup shortening, 1 cup cold water, 14 teaspoon salt, 4% teaspoon each Blue Ribbon nutmeg, cin- namon, mace, 1 cup raisins. Boil these ingredients 3 minutes and cool. Add 2 cups flour, 4% teaspoon Blue Ribbon baking powder, and 1 tea- spoon Blue Ribbon soda. Pound Cake—1 pound butter (2 cups), 1 pound sugar (2 cups), 1 pound flour (4 cups), 8 eggs, 1 tablespoon lemon juice. Cream butter, add sugar gradually, then yolks of eggs beaten until lemon-colored. Fold in egg whites beaten stiff and dry. Bake 1 hour in a slow oven. Honey Cake— 14 cup shortening, 14 cup sugar, 4 cup honey, 4% cup sour milk, 1 egg, 124 cups flour, % teaspoon Blue Ribbon soda, 2 teaspoons Blue Ribbon baking powder, 14 teaspoon each Blue Ribbon cinnamon and nutmeg, 4 teaspoon salt. 84 Blue Ribbon Cook Book Marshmallow Cake—Plain, or chocolate cake baked in layers. Use Marshmallow Icing on top and between layers. Spice Cake—l{ cup butter, 34 cup sugar, 2 eggs, 1% cup milk, 114 cups flour, 2 teaspoons Blue Ribbon baking powder, 1% teaspoon Blue Ribbon cinnamon, }4 teaspoon each of Blue Ribbon cloves, allspice, and nutmeg, 14 cup chopped nuts or raisins. Boston Cream Pie—Use the Plain Cake recipe. Bake in layers and’ fill with a Cream Filling. Sprinkle powdered sugar on the top. Devil’s Food Cake, No. 1—)4 cup sugar, 14 cup milk, 3 squares un- sweetened chocolate. Cook these together in double boiler until melted. Boil until it thickens, then coo!. ¥4 cup butter, 1 cup sugar, 2 eggs, 44 cup milk, 14 teaspoon salt, 1 tea- spoon Blue Ribbon vanilla, 2 cups flour, 4% teaspoon Blue Ribbon soda, and 114 teaspoons Blue Ribbon baking powder. When combined, add chocolate mixture. Devil’s Food Cake, No. 2—34 cup butter, 114 cups brown sugar, 4 eggs, beaten separately, 1 cup sour milk, 214 cups flour, 1 teaspoon Blue Ribbon soda, 14 teaspoon salt, 1 teaspoon Blue Ribbon vanilla, 3 to 4 squares unsweetened chocolate. Bake in layer cake tins. Use chocolate or white frosting. To substitute cocoa for chocolate use 314 tablespoons to every square (1 ounce), Either sift cocoa with the dry ingredients, or mix with enough liquid to make a paste, and add after the egg yolks. As there is less fat in cocoa, increase the shortening 1 tablespoon for every square of chocolate. This is good made with sour cream, in which case use only 14 cup butter. Coffee Fruit Cake—1 cup butter, 2 cups brown sugar, 1 cup very strong Blue Ribbon coffee (cold), 1 cup molasses, 3 eggs, 4 cups flour, sifted, 1 teaspoon Blue Ribbon baking soda, 2 cups raisins (chopped), % cup currants, 1 teaspoon Blue Ribbon ground cinnamon, 1 teaspoon Blue Ribbon ground cloves, 14 teaspoon Blue Ribbon allspice, 14 teaspoon Blue Ribbon mace, 14 teaspoon salt. Bake in a slow oven 2 to 3 hours. Fruit Cake—2 cups butter, 2 cups brown sugar, 1 cup molasses, 5 cups browned flour, 8 eggs well-beaten, 1 cup sour milk, 1 teaspoon Blue Ribbon baking soda. Mix as usual, and stir in at the last, 1 pound currants, wash- ed and dried, 1 pound raisins, seeded, 1 pound dates, chopped, 1 teaspoon Blue Ribbon ground cinnamon, }% of nutmeg and 14 of mace, % pound blanched, sliced almonds, 14 pound mixed peel. If any of the fruit is omitted, add a little less of the flour. Steam 2 hours, and bake 2 hours in a moderate oven. Frostings and Fillings 85 White Fruit Cake—1 cup butter, 114 cups granulated sugar (sifted), 6 eggs, 44 cup milk, 2% cups sifted flour, 3 teaspoons Blue Ribbon baking powder, 2 cups Sultana raisins, 1 cup candied pineapple, 14 cup of citron, shredded, 144 cup candied orange peel, shredded, 1 cup blanched, sliced almonds, 1 tablespoon Blue Ribbon vanilla, 14 teaspoon Blue Ribbon almond extract. Cream butter, add sugar, then yolks beaten thick, beat thoroughly, add flour with baking powder in it and milk alternately. Dredge all fruit with a little of the flour, and add to batter. Have whites beaten perfectly stiff and fold them into batter. Bake in buttered, papered pans, 2 to 24 hours in moderately slow oven. Candied cherries are an addition. Christmas Cake—Use 2 cups butter, 2 cups brown sugar, 5 eggs, 44 cup sour cream, 2 cups raisins, 1 cup almonds, 2 cups currants, 2 cups dates, 1 cup citron, 3 cups flour, 4% teaspoon Blue Ribbon baking soda, 1 teaspoon cinnamon, 1 teaspoon cloves, 2 teaspoons Blue Ribbon pastry spice, 14 cup orange juice, 114 teaspoons Blue Ribbon baking powder. Bake in slow oven. Wedding Cake—1 pound butter, 1 pound sugar, 12 eggs beaten sepa- rately, 1 cup fruit juice, 44 cup molasses, 4 cups flour, 2 teaspoons Blue Ribbon soda, 3 teaspoons eachof Blue Ribbon nutmeg, cloves, all- spice, cinnamon, 2 tablespoons Blue Ribbon rose extract, 3 pounds raisins, 1 pound currants, 2 pounds dates, 1 pound figs, 1 pound citron, 1 pint strawberry preserves, 1 pound almonds, blanched and sliced, 1 pound candied cherries

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