Wedding Cake I Recipe

Added On: Tuesday, March 17, 2009 | In Cakes Recipes

Rated by 1 users

Shelf-life: 1 day
Cooking time: 5 hrs
Servings: 4-5 persons
Cuisine: None
Difficulty Level: Moderate
Type: Egg
O

Ingredients

1 lb. butter
1 lb. sugar
12 eggs
1 lb. flour
2 teaspoons cinnamon
Nutmeg, Allspice, Mace}¾ teaspoon each
1/2 teaspoon clove
3 lbs. raisins seeded and cut in pieces
1 lb. currants
1 lb. citron, thinly sliced and cut in strips
1 lb. figs, finely chopped
1/4 cup brandy
2 tablespoons lemon juice

Procedure

Cream the butter, add sugar gradually, and beat thoroughly.
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.
Put in buttered deep pans, cover with buttered paper, steam three hours, and bake one and one half hours in a slow oven, or bake four hours in a very slow oven.