Wedding Cake I
- 1 pound butter
- 1 pound sugar
- 12 eggs
- 1 pound flour
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon allspice
- 3/4 teaspoon mace
- 1/2 teaspoon clove
- 3 pounds raisins, seeded and cut in pieces
- 1 pound currants
- 1 pound citron, thinly sliced and cut in strips
- 1 pound figs, finely chopped
- 1/4 cup brandy
- 2 tablespoons lemon juice
Cream the butter, add sugar gradually, and beat through and through. 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.
Submitted by Aug 22, 2009
15 min
30 min
45 min