Wedding Cake

Ingredients

• 1 pound butter
• 1/4 teaspoon cloves
• 1 pound sugar
• 3 pounds raisins
• 1 pound flour
• 3 pounds currants
• 12 eggs
• 1 pound citron, cut fine
• 2 teaspoons cinnamon
• 1 pound figs, chopped
• 1/8 teaspoon allspice
• 1/3 cup brandy
• 1 teaspoon nutmeg
• 1/2 cup wine
• 1 teaspoon mace
• 1/4 cup molasses
• 1 teaspoon soda

Method

1. 1

   Cream butter, add sugar, and beat thoroughly.

2. 2

   Separate eggs, beat yolks until lemon color and whites until stiff and dry, and add to first mixture.

3. 3

   Add flour (excepting one-third cup to dredge the fruit) mixed and sifted with the spices and soda, then add the brandy, molasses and wine; then add the fruit, except the sliced citron, which is put in layers as you fill the pans.

4. 4

   When all is in except the citron, beat very hard for a few moments.

5. 5

   Put into brick-shaped pans, adding the citron.

6. 6

   Steam same as fruit-cake.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 136. The excerpt below is the record exactly as published.

Wedding Cake. 1 pound butter. i/4 teaspoon cloves. 1 pound sugar. 3 pounds raisins. 1 pound flour. 3 pounds currants. 12 eggs. 1 pound citron, cut fine. 2 teaspoons cinnamon. 1 pound figs, chopped. 1/. teaspoon allspice. V3 cup brandy. 1 teaspoon nutmeg. % cup wine. 1 teaspoon mace. 14 cup molasses. 1 teaspoon soda

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