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WEDDING CAKE This recipe is known to be over one hundred years old. It makes a 24 pound loaf and will keep for 2 years. Part of the recipe can be used. 2 lb. flour 2 lb. brown sugar 2 lb. butter 3 lb. currants 4 lb. raisins 1 lb. citron 1 lb. figs 1/2 pt. brandy or rum 1/2 pt. sherry wine a few drops lemon juice 1 lb. candied orange and lemon peel 1/2 lb. blanched almonds 24 eggs 1 c. currant jelly 1 tsp. each ground cloves, mace and cinnamon 6 nutmegs 1 c. molasses 1 can grated pineapple Cut in thin slices the candied peel and citron. Chop fine the figs and almonds. Bake in slow oven 4 hours. Smaller cakes should bake at least 2 hours. From handwritten cookbook found in Mamie Gotte Patterson's effects. It was very old but undated. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |