Wedding Cake

Ingredients

• 2 c butter
• 2 c sugar
• 12 eggs
• 4 c flour
• 2 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1/4 t mace
• 2.5 lbs. raisins
• 1/2 lb. currants
• 1 lb. citron
• 1 lb. figs
• 1 lb. almonds
• 2 T lemon juice
• 1/4 c grapejuice

Method

1. 1

   Cream butter and sugar, add beaten yolks and stiffly beaten whites.

2. 2

   Mix flour with spices, reserve some for dredging fruit.

3. 3

   Add fruit and juices to the mixture, pour into pans, cover with oiled paper, steam for 3 hours, then bake in a slow oven.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 197. The excerpt below is the record exactly as published.

Wedding Cake Cream 2 c butter, add 2 c sugar gradually, and beat thor- oughly. Separate the yolks and whites of 12 eggs, beat the yolks until thick and lemon colored, and the whites until stiff and dry, and add to the sugar and butter. Mix ?.nd sift 4 c flour, 2 t cinnamon, ^ t each nutmeg, allspice and mace, reserve ys c with which to dredge the fruit, then add the rest to the sugar and butter mixture. Seed and cut into small pieces 23^ lbs. raisins, ^ lb. currants, slice very thin and cut into strips i lb. citron, chop finely i lb. figs and I lb. almonds, dredge with the ys c flour and add to the cake, with 2 T lemon juice and 34 c grapejuice.

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