Wedding Cake II
A dish — butter and brown sugar carry it.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 1 lb. butter
- 1 lb. brown sugar
- 12 eggs
- 1 cup molasses
- 1 lb. flour
- 4 teaspoons cinnamon
- 4 teaspoons allspice
- 1½ teaspoons mace
- 1 nutmeg, grated
- ¼ teaspoon soda
- 3 lbs. raisins, seeded and cut in pieces
- 2 lbs. Sultana raisins
- 1½ lbs. citron, thinly sliced and cut in strips
- 1 lb. currants
- ½ preserved lemon rind
- ½ preserved orange rind
- 1 cup brandy
- 4 squares chocolate, melted
- 1 tablespoon hot water
Make it lactose-friendly
- 1 lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- 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.
Nutrition (estimated, per serving)
| Calories | 609 |
|---|---|
| Protein | 7.8 g |
| Fat | 20.4 g |
| Carbs | 105.9 g |
| Fiber | 6.1 g |
| Sodium | 75 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States