Black or Wedding Cake.
- 1 lb. powdered sugar.
- 1 lb. butter.
- 1 lb. flour.
- 12 eggs.
- 1 lb. currants well washed and dredged.
- 1 lb. raisins seeded and chopped.
- ½ lb. citron cut into slips.
- 1 tablespoonful cinnamon.
- 2 teaspoonfuls nutmeg.
- 1 teaspoonful cloves.
- 1 wineglass brandy.
Cream the butter and sugar, add the beaten yolks of the eggs, and stir all well together before putting in half of the flour. The spice should come next, then the whipped whites stirred in alternately with the rest of the flour, lastly the brandy.
The above quantity is for two large cakes. Bake at least two hours in deep tins lined with well-buttered paper.
The icing should be laid on stiff and thickly. This cake, if kept in a cool, dry place, will not spoil in two months.
I have eaten wedding-cake a year old.
Test the cakes well, and be sure they are quite done before taking them from the oven.
Fruit-Cake (plainer.)
- 1 lb. powdered sugar.
- 1 lb. flour.
- ¾ lb. butter.
- 7 eggs.
- ½ lb. currants—washed, picked over, and dredged.
- ½ lb. raisins—seeded and chopped, then dredged.
- ¼ lb. citron cut into slips.
- 1 teaspoonful nutmeg.
- 1 teaspoonful cinnamon.
- 1 glass brandy.
Cream butter and sugar; add the beaten yolks, then the spice and the whipped whites alternately with the flour; the fruit and brandy last.