Wedding Cake

Ingredients

• three teaspoonfuls baking powder
• one pound flour
• one pound cocoanut butter
• one pound powdered sugar
• the beaten yolks of twelve eggs
• one tablespoonful cinnamon
• one tablespoonful ginger
• one tablespoonful cloves
• one tablespoonful mace
• one cup maple syrup or sorghum
• two pounds each seeded layer raisins, currants, citron, almonds
• one-half pound each dates
• one-half pound each figs
• one-half glassful grape juice

Method

1. 1

   Sift baking powder into flour.

2. 2

   Cream cocoanut butter with powdered sugar, mix in yolks, add half the flour, spices, and syrup.

3. 3

   Alternate adding beaten whites and remaining flour.

4. 4

   Mix in dried fruits.

5. 5

   Bake in large pans for two hours or more.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 20. The excerpt below is the record exactly as published.

WEDDING CAKE. Sift three teaspoonfuls baking powder into one pound flour. Cream one pound cocoanut butter with one pound powdered sugar, to which mix well the beaten yolks of twelve eggs, then add one-half the flour, one tablespoonful each cinnamon, ginger, cloves and mace, one cup maple syrup or sorghum. Add alternately the beaten whites and balance of flour; mix well. Chop well two pounds each seeded layer raisins, currants, citron, almonds, and one- half pound each dates and figs. Add one-half glassful grape juice

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