Wedding Cake

Ingredients

• 2glb. of butter
• 2jlb of caster sugar
• about twenty-four or twenty-six
• 21b. of ground almonds
• 41b. of very finely shredded mixed candied peel
• 51b. well washed and dried currants
• 3lb. of carefully stoned raisins
• not quite 31b. of fine flour
• loz. of mixed spice
• a glass of brandy

Method

1. 1

   Beat 2lb. of butter to a cream with 2.5lb of caster sugar.

2. 2

   Work in eggs two or three at a time, then gradually mix in 2lb. of ground almonds, 4lb. of finely shredded mixed candied peel, 5lb. of well-washed and dried currants, 3lb. of carefully stoned raisins, not quite 3lb. of fine flour sifted with 1oz. of mixed spice, and lastly a glass of brandy.

3. 3

   Paper a hoop well with buttered paper, and put a layer of bran or dry sawdust on the baking sheet under the paper to keep it from burning.

4. 4

   Pour in the mixture and bake for seven hours in a slow, soaking oven.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 74. The excerpt below is the record exactly as published.

2glb. of butter to a cream with 2jlb of caster sugar (this butter may be slightly warmed to make it work more easily, but this must be carefully done, for if the least overheated the butter will oil and spoil the whole mixing). When the butter and sugar is in a thick cream, work in, two or three at a time (never more, for fear of thinning the mixture too suddenly, and thus making it curdle in the beating up), 31b. of eggs (this means about twenty-four or twenty-six, but it is wisest to weigh them) ; when these are thoroughly mixed, wox-k in gradually 21b. of ground almonds, 41b. to olb of very finely shredded mixed candied peel, 51b. well washed and dried currants, 3lb. of cai-efully stoned x’aisixxs, not quite 31b. of fine floui1, previously sifted with loz. of mixed spice, and lastly a glass of brandy

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