- ¾ lb. butter.
- 1 lb. sugar.
- 1 lb. flour.
- 6 eggs.
- 2 cups sour cream or milk.
- 1 grated nutmeg.
- 1 teaspoonful powdered cinnamon.
- ¼ lb. citron.
- 1 tablespoonful rose-water.
- 1 teaspoonful soda dissolved in hot water, and stirred into the milk just before adding the latter to the cake.
Cream the butter and sugar, put with them the yolks whipped light, then the cream and spice, next the flour, then the rose-water, and a double-handful of citron cut in slips and dredged; finally, the beaten whites of the eggs. Stir all well, and bake in a loaf or in a “card,” using a square shallow baking-pan.
This is a good cake, and keeps well.
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.