Wedding Cake II
- 1 pound butter
- 1 pound brown sugar
- 12 eggs
- 1 cup molasses
- 1 pound flour
- 4 teaspoons cinnamon
- 4 teaspoons allspice
- 1 1/2 teaspoons mace
- 1 nutmeg, grated
- 1/4 teaspoon soda
- 3 pounds raisins, seeded and cut in pieces
- 2 pounds Sultana raisins
- 1 1/2 pounds citron, thinly sliced and cut in strips
- 1 pound currant
- 1/2 preserved lemon rind
- 1/2 preserved orange rind
- 1 cup brandy
- 4 squares chocolates, melted
- 1 tablespoon hot water
Cream the butter, add sugar gradually, and beat through and through. 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 dissolve in hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in a warm oven over night.
Submitted by Aug 22, 2009
15 min
30 min
45 min