Wedding Cake

Ingredients

• 1 pound butter
• 1 pound sugar
• 12 eggs
• 1 pound flour
• 2 teaspoonfuls of cinnamon
• 2 teaspoonfuls of mace
• 1 teaspoonful of nutmeg
• 1 teaspoonful of allspice
• 2 pounds raisins
• 2 pounds currants
• 1 pound citron
• 1 pound almonds
• 1 wineglass brandy
• 1 lemon

Method

1. 1

   Line the pans with three thicknesses of paper; butter the top layer.

2. 2

   Seed and chop the raisins; wash and dry the currants; cut the citron in uniform slices, about one eighth of an inch thick; blanch the almonds and chop fine.

3. 3

   Mix all the fruit but the citron with enough of the flour to coat it thoroughly.

4. 4

   Cream the butter; add the sugar, beaten yolks, beaten whites, lemon rind and juice, brandy, flour, and fruit, except the citron.

5. 5

   Put a layer of dough half an inch deep in the pan, then spread evenly with the citron, then another layer of dough and citron; repeat till the materials are all used.

6. 6

   Bake in two large, deep, oblong pans three hours, in a moderate oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 225. The excerpt below is the record exactly as published.

Wedding Cake. 1 pound butter. 1 pound sugar. 12 eggs. 1 pound flour. 2 teaspoonfuls each of cinnamon and mace. 1 teaspoonful each of nutmeg and allspice. ' Line the pans with three thicknesses of paper ; butter the top layer. Seed and chop the raisins ; wash and dry ^2 teaspoonful cloves. 2 pounds raisins. 2 pounds currants. 1 pound citron. 1 pound almonds. 1 wineglass brandy. 1 lemon

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