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Bridemaid's Cake

  • 1/2 pound butter
  • 1/4 pound sugar
  • Whites of 14 eggs
  • 1/4 pound almonds
  • 1 glass sherry
  • A little rose water and mace
  • 3/4 pound flour
Butter and sugar beaten to a cream, the whites of eggs beaten to a stiff froth, almonds pounded fine, with rose water and sherry, and a little mace, are made into a paste; rub this into 3/4 pounds of flour, and add lightly and quickly to the other ingredients already mixed. The almonds, paste, and flour should be prepared first. Bake in oven heated to 350F.
Submitted by Cassyjean - Torrington, CT Jun 24, 2009 15 min 30 min 45 min
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