Wedding (or Bride) Cake

Ingredients

• 4 cups butter
• 4 cups sugar
• 10 eggs
• 4 pints flour
• 6 cups currants
• 3 cups sultana raisins
• 3 cups citron
• 1 cup candied lemon peel
• 2 cups almonds
• 0.5 pint brandy
• 2 teaspoons nutmeg
• 2 teaspoons mace
• 2 teaspoons cinnamon
• 1 tablespoon cloves
• 1 tablespoon allspice

Method

1. 1

   Prepare all these ingredients in the following manner: Place butter and sugar in large bowl; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand; also get ready large cake-tin by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on.

2. 2

   Having thus prepared everything, proceed to beat to very light cream the butter and sugar, adding eggs, 2 at a time, beating a little after each addition, until all are used; then put in contents of waiter all at once, with brandy; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it; bake for 8 hours, keeping oven steadily up to clear, moderate heat; watch carefully and you will produce a cake worthy of the occasion; remove from oven very carefully, and suffer it to stay on tin until quite cold; next day ice it with thin coat of white icing, both top and sides; place in cool oven to dry the icing.

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 25. The excerpt below is the record exactly as published.

Wedding (or Bride) Cake. — 4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, A cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, XA pint brandy, 2 teaspoons eac

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