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Show old-style weddinu cak The Kind That Is Thick With Fruit The Paper Lining Keep3 It From Burning. Fruit for this should be prepared In adv-mce as follows: Six cupfuls of currants, washed, dried and picked Three cupfuls sultana raisins, three cupfuls of citron, cut In fine strips, one-half cupful candied lemon peel, two cupfuls of almonds blanched and cut in shreds In a warm bowl jiix four cupfuls of butter and four cupfuls of sugar, granulated or confectioner's, beat these together until very lighj Break ten eggs into another bowl, do not beat them. Cover a waiter with a big sheet of paper; sift -four pints of flour over this, add the fruit and the following spices: Two teaspoonfuls each of nutmeg, mace and cinnamon, one tablespoonful each of cloves and allspice. all-spice. Mix these together and stand aside ready for use. Have ready in a little pitcher one-half pint best brandy. Select a deep cake tin and grease with butter, line it inside with white paper and on the outside and bottom with four or five thicknesses of very thick wrapping paper, which you must tie on. Have your oven hot and the fire banked so it will not burn out quickly. Now beat the butter and sugar once more, add the eggs two at a time, beating the mixture after each addition. When the eggs are all used, turn in the flour and fruit with brandy, mix thoroughly, pour into the prepared cake tin, cover with several thicknesses of brown paper and bake eight hours, keeping the oven steady and clear. Remove from the oven and allow it to stand on tin sheet until quite cold. Ice with a thin coat of white icing top and sides and stand in a cool oven to dry, then give it a second coat of thick icing and ornament according to fancy. An icing made of white of egg, a few drops of cold water and confectioner's con-fectioner's sugar is the best for the thick icing. |
