Reference > Farmer's Cookbook > CAKE > Wedding Cake II
  Wedding Cake I Imperial Cake  
CONTENTS · BIBLIOGRAPHIC RECORD

Wedding Cake II

1 lb. butter
3 lbs. raisins, seeded and cut in pieces
1 lb. brown sugar

12 eggs
2 lbs. Sultana raisins
1 cup molasses
11/2 lbs. citron, thinly sliced and cut in strips
1 lb. flour

4 teaspoons cinnamon
1 lb. currants
4 teaspoons allspice
1/2 preserved lemon rind
11/2 teaspoons mace
1/2 preserved orange rind
1 nutmeg, grated
1 cup brandy
1/4 teaspoon soda
4 squares chocolate, melted
1 tablespoon hot water

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, and beat yolks until thick and lemon-colored. Add to first mixture, then add flour (excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy. chocolate, and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night.


CONTENTS · BIBLIOGRAPHIC RECORD
  Wedding Cake I Imperial Cake  
 
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