Wedding Cake

Ingredients

• 4 full cups butter
• 18 eggs, beaten separately
• 4 cups white sugar, heaped
• 4 cups flour
• 1 cup molasses
• 1 teaspoon saleratus
• Juice of 2 lemons
• 1 cup citron cut thin
• 3 tablespoons cloves (ground)
• 4 cups seedless raisins
• 2 tablespoons each of mace
• allspice
• and nutmeg

Method

1. 1

   Cream the butter and add the sugar, then the molasses, lemon and spices, then the beaten yolks, beating all well together, then the flour with saleratus sifted in, and last the beaten whites; beat all together thoroughly.

2. 2

   Flour the fruit and add last.

3. 3

   Bake slowly 4 hours, or longer if needed.

4. 4

   The cake will keep for years.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 288. The excerpt below is the record exactly as published.

and nutmeg. Bake in sheets, ice, and cut in squares. TROY CAKE. i cup butter. 5 whites of eggs. li cups sugar. 3 cups flour. 1 cup milk. 2 teaspoons baking powder. Divide the mixture and color i with strawberry coloring, and flavor with vanilla; flavor the other part with lemon. Put in the white, then the pink part, and bake slowly. WEDDING CAKE. 4 full cups butter. 18 eggs, beaten separately. 4 cups white sugar, heaped. 4 cups flour. 1 cup molasses. 1 teaspoon saleratus. Juice of 2 lemons. i cup citron cut thin and 3 tablespoons cloves small. (ground). 4 cups seedless raisins. 2 tablespoons each of 4 cups currants, mace, allspice

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