Wedding Cakes

Ingredients

• one pound of sweet almonds
• one pound of citron
• one pound of candied lemon
• one pound of candied orange
• four pounds of fresh butter
• two pounds of loaf sugar
• whites of thirty-two fresh eggs
• four pounds of best white flour
• a quarter of a pound of mace
• the same quantity of nutmegs
• half a pint of brandy
• four pounds of currants
• the almonds

Method

1. 1

   Blanch and slice the almonds.

2. 2

   Mix with citron, candied lemon, and orange.

3. 3

   Cream the butter and sugar, add egg whites, then yolks.

4. 4

   Combine flour, mace, nutmeg, and gradually add brandy, currants, and almonds.

5. 5

   Layer in a buttered tin and bake in a hot oven for about three hours.

As published

This recipe was extracted from Recipes for the million (1891), page 225. The excerpt below is the record exactly as published.

WEDDING CAKES. — Blanch one pound of sweet almonds and cut them lengthwise into very thin slices, add one pound of citron, one pound of candied lemon, and one pound of candied orange. Now take four pounds of fresh butter, work it with the hand into a cream, and add two pounds of loaf sugar ; beat the two briskly together for a quarter of an hour ; whisk the whites of thirty-two fresh eggs to a very strong froth, and add it to the butter and sugar ; then beat the yolks for half an hour and mix with the other ingredients. Next take four pounds of best white flour, a quarter of a pound of mace pounded and sifted fine, and the same quantity of nutmegs. Mix the whole well together, gradually adding half a pint of brandy, four pounds of currants, and the almonds

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