Wedding Cake
From The Pocumtuc housewife, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 11. The excerpt below is the record exactly as published.
Wedding Cake. Mrs. Catharine Hoyt. Three pounds of raisins, two pounds of currants, one half pound citron, a pound of flour, same of butter and sugar; one tablespoon mace or nutmeg, one ounce of cinnamon and one of cloves, a little molasses, a wine glass of wine, eleven eggs, Stir sugar and butter to a cream then add eggs beaten separ- ately, next flour then the other things. Honeymoon Cake* Three fourths of a cup of butter, one and a fourth cups sugar, one-half cup of milk, two eggs, spice, one teaspoon cream tartar, one half teaspoon soda, two and a half cups flour. Six Months Cake. Mrs. Frank Steebins. Two cups sugar, one and a half cups butter, four eggs, one cup molasses, one cup sweet milk, spices to taste, two cups raisins, one cup citron, one cup currants, one teaspoon saleratus, four and a half cups flour. Election Cake. Four pounds flour, two and a half pounds sugar, two pounds butter, one scant quart of milk, eight eggs, one half pint wine two nutmegs, two teaspoonfuls of cinnamon, one teaspoon of cloves, two gills yeast. Make up flour, yeast and milk exactly like bread; when light add other ingredients. When again light add one pound of currants, two pounds of raisins. Bake two hours. Raised Cake. Mrs. Samuel Wells. One and a half cups of bread dough, one cup of sugar, one half cup of butter, one egg, a little soda, nutmeg and cinnamon to taste, a cup full of chopped raisins. Bake as soon as made. 30 Pound Cake. A pound of butter and the same of sugar
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