Page:The Boston cooking-school cook book (1910).djvu/600

 Wedding Cake I

1 lb. butter 1 lb. sugar 12 eggs 1 lb. flour 2 teaspoons cinnamon Nutmeg  } Allspice } 3/4 teaspoon each Mace    } 1/2 teaspoon clove 3 lbs. raisins, seeded and cut in pieces 1 lb. currants 1 lb. citron, thinly sliced and cut in strips 1 lb. figs, finely chopped 1/4 cup brandy 2 tablespoons lemon juice

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored, whites until stiff and dry, and add to first mixture. Add flour (excepting one-third cup, which should be reserved to dredge fruit) mixed and sifted with spices, brandy, and lemon juice. Then add fruit, except citron, dredged with reserved flour. Dredge citron with flour and put in layers between cake mixture when putting in the pan. Bake same as English Fruit Cake.

Wedding Cake II

1 lb. butter 1 lb. brown sugar 12 eggs 1 cup molasses 1 lb. flour 4 teaspoons cinnamon 4 teaspoons allspice 1-1/2 teaspoons mace 1 nutmeg, grated 1/4 teaspoon soda 3 lbs. raisins, seeded and cut in pieces 2 lbs. Sultana raisins 1-1/2 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

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.