Wedding Cake Ii Recipe

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

Rated by 1 users

Shelf-life: 1 day
Cooking time: 5 hrs
Cuisine: None
Difficulty Level: Moderate
Type: Egg
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Ingredients

1 lb. butter
1 lb. brown sugar
12 eggs
1 cup molasses
1 lb. flour
4 teaspoons cinnamon
4 teaspoons allspice
11/2 teaspoons mace
1 nutmeg, grated
1/4 teaspoons soda
3 lbs. raisins, seeded and cut in pieces
2 lbs. Sultana raisins
11/2 lbs. citron, thinly sliced and cut in strips
1 lb. currants
1/2 preserved lemon rind
1/2 preserved orange rind
1 cup brandy
4 squares chocolate, melted
1 tablespoon hot water

Procedure

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.