|Wedding Cake (1911)||
- 1 pound of brown sugar
- 1 pound of butter
- 1-1/2 pounds of pastry flour
- 12 eggs
- 1 pound currants, picked over, washed and rolled in flour
- 2 pounds of raisins, seeded
- 1/2 pound of citron, cut thin
- 1/2 pound of figs, chopped
- 1 pound of almonds, blanched and chopped
- 1 glass of nice jelly
- 1 wine glass of grape juice
- 1 teaspoonful of extract of cinnamon
- 1 teaspoonful of ground cloves
- 2 teaspoonfuls of grated nutmeg
- Cream the butter and sugar together, and mix ingredients in the usual way, having the whites and yolks of the eggs beaten separately, and folding in the stiffly beaten whites the last thing, after adding the grape juice. Beat up the ingredients perfectly smooth before folding in the eggs.
- Bake in two loaves for two hours or longer if necessary to cook through.
- This will keep a long time, and should be baked in a moderate oven, with no jarring of the stove. Test with a broom straw.
No soda or baking powder is used, as the eggs do the raising.
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Publication: The Commoner. (Lincoln, Neb.)
Publication date: December 01, 1911