Wedding (or Bride) Cake

Name: Wedding (or Bride) Cake
Ingredients: 5 cupfuls Butter; 4 cupfuls Sugar; 16 Eggs; 3 pints Flour; 6 cupfuls Currants (Washed, dried, and picked); 3 cupfuls Sultana raisins; 3 cupfuls Citron; 2 cupfuls Candied lemon peel (Cut in shreds); 2 cupfuls Almonds (Blanched and cut in shreds); 0.5 pint Brandy; 2 ounces Nutmeg; 2 ounces Mace; 2 ounces Cinnamon; 1 tablespoonful Cloves; 1 tablespoonful Allspice; 4 Egg whites (for White Icing); 1.5 pounds White sugar dust (for White Icing); 0.5 teaspoonful Acetic acid (or lemon juice) (for White Icing) (Or the juice of half a lemon); 0.25 oz Royal Extract Rose (for White Icing)

A rich and flavorful cake traditionally made for weddings, featuring a blend of butter, sugar, eggs, flour, currants, raisins, citron, lemon peel, almonds, brandy, and spices.

Ingredients

5 cupfuls Butter
4 cupfuls Sugar
16 Eggs
3 pints Flour
6 cupfuls Currants (Washed, dried, and picked)
3 cupfuls Sultana raisins
3 cupfuls Citron
2 cupfuls Candied lemon peel (Cut in shreds)
2 cupfuls Almonds (Blanched and cut in shreds)
0.5 pint Brandy
2 ounces Nutmeg
2 ounces Mace
2 ounces Cinnamon
1 tablespoonful Cloves
1 tablespoonful Allspice
4 Egg whites (for White Icing)
1.5 pounds White sugar dust (for White Icing)
0.5 teaspoonful Acetic acid (or lemon juice) (for White Icing) (Or the juice of half a lemon)
0.25 oz Royal Extract Rose (for White Icing)

Instructions

1Wash, dry, and pick the currants. Cut the citron and candied lemon peel into shreds. Blanch and shred the almonds. Measure out the brandy and spices. Paper a large cake tin inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping paper.
2In a large bowl, beat the 5 cupfuls of butter and 4 cupfuls of sugar to a very light cream.
3Break the 16 eggs into a quart measure or pitcher. Add the eggs to the creamed butter and sugar, 2 at a time, beating a little between each addition, until all are used.
4Add the 3 pints of flour, 6 cupfuls of currants, 3 cupfuls of sultana raisins, 3 cupfuls of citron, 2 cupfuls of candied lemon peel, 2 cupfuls of almonds, 2 ounces of nutmeg, 2 ounces of mace, 2 ounces of cinnamon, 1 tablespoonful of cloves, 1 tablespoonful of allspice, and 1/2 pint of brandy all at once to the mixture. Mix very thoroughly and smooth.
5Put the batter into the prepared cake tin and smooth over the top. Put plenty of paper on top to protect it. Bake in a moderate oven at 350°F (175°C) for 8 hours. Watch carefully.
6Remove the cake from the oven very carefully and let it stay in the tin until completely cold.
7Place the whites of 4 eggs, 1 1/2 pounds of white sugar dust, 1/2 teaspoonful of acetic acid (or the juice of half a lemon), and 1/4 oz. of Royal Extract Rose in a bowl. Beat with a wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance for several minutes.
8Ice the top and sides of the cake with a thin coat of White Icing. Place in a cool oven to dry the icing. Spread a second coat of icing to prevent crumbs or fruit from mixing with the final icing. When the first coat is dry, ice the sides, then pour icing on the center of the cake in a quantity sufficient to reach the edges. Decorate with a vase of white, made flowers, etc., to taste.