Six pounds of dried and sifted flour.
Three pounds of sugar.
Two pounds and a half of butter.
Four eggs, and two pounds of raisins.
Four nutmegs.
Two gills of wine, and two gills of brandy.
In the afternoon, mix the butter and sugar, take half of it and rub into the flour; take about a quart of milk, blood warm, put the yeast into the flour, then wet it up. When fully light, add the rest of the butter and sugar, beat the eggs, and put them in, and set the whole to rise till morning. Add the brandy, wine, and spice, in the morning, and put it in the pans. The fruit is to be added in this way:—First dredge it with flour, then put in enough cake to cover the bottom of the pans, then sprinkle some fruit, and do not let any of it rest against the pan, as it burns, and is thus wasted. Then continue to add a layer of fruit and a layer of cake, having no fruit on the top. This saves those that usually burn on the pan, and secures a more equal distribution.
Mrs. H.’s Raised Wedding Cake (very fine).
Nine pounds of dried and sifted flour.
Four and a half pounds of white sugar.