Wedding Cake II
A dish — butter and brown sugar carry it.
contains glutencontains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 455 g butter
- 455 g brown sugar
- 12 eggs
- 240 ml molasses
- 455 g flour
- 20 ml cinnamon
- 20 ml allspice
- 7 ml mace
- 1 nutmeg, grated
- 1 ml soda
- 1360 g raisins (seeded and cut in pieces)
- 905 g Sultana raisins
- 680 g citron (thinly sliced and cut in strips)
- 455 g currants
- ½ preserved lemon rind
- ½ preserved orange rind
- 240 ml brandy
- 4 squares chocolate, melted
- 15 ml hot water
Make it lactose-friendly
- 1 lb. butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter, then add the brown sugar gradually and beat thoroughly.
- Separate the egg yolks from the whites. Beat the yolks until thick and lemon-colored, then add them to the butter mixture.
- Set aside one-third cup of the flour to dredge the fruit. Mix the remaining flour with the cinnamon, allspice, mace, and grated nutmeg, and sift together.
- Dredge the raisins, Sultana raisins, citron, and currants with the reserved flour. Finely chop the preserved lemon rind and orange rind.
- Add the sifted flour and spice mixture, molasses, dredged fruit, chopped lemon and orange rinds, brandy, and melted chocolate to the butter mixture.
- Beat the egg whites until stiff and dry, then add them to the batter.
- Just before putting the batter into pans, dissolve the soda in the hot water and add it to the batter.
- Put the batter into pans, cover the pans with buttered paper, and steam for four hours.
- Finish cooking by leaving the cakes in a warm oven overnight.
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