Reference > Farmer's Cookbook > CAKE > Wedding Cake I
  English Fruit Cake Wedding Cake II  

Wedding Cake I

1 lb. butter

1/2 teaspoon clove
1 lb. sugar

3 lbs. raisins, seeded and cut in pieces
12 eggs

1 lb. flour

1 lb. currants
2 teaspoons cinnamon

1 lb. citron, thinly sliced and cut in strips
3/4 teaspoon each

1 lb. figs, finely chopped

1/4 cup brandy
2 tablespoons lemon juice

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake.

  English Fruit Cake Wedding Cake II  

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