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Show OLD FASHIONED WEDDING CAKE. Fruit for this should be prepared in advance as follows Six cups of currants, washed, dried and picked Three cups sultana raisins, three cups of citron rut in fine strips, one-half cup candled lemon peel mo flips of almonds blanched and cut In shreds, In a warm bow mix four cups of butter and four ups of su-gur, su-gur, granulated or confectioner's, beat these together until very light. Break )0 eggs Into another bowl, do not beat them. Cover a waiter with a big sheet of paner. sift fouj- pints flour over this, add the fruit and the following spices: : Two teaspoons each of nutmeg, mace I and cinnamon, one tablespoon each of I cloves and allspice. Mix these together to-gether and stand aside ready for use. Have ready in a little pitcher one-half one-half pint best brandy. Select a deep cake tin and greaBe with butter, line it inside with white papr-r and one the outside and bottom with four or five thickneses of v thick wrapping pa per which you must tie on Have your oven hot and the fire banked so It will not burn out quickly. Now bat 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 lo the flour and fruit with brandy mix thoroughly, thor-oughly, pom into the prepared cake tin, cover with several thicknesses of brown paper, and bake eight hours keeping th oven Bteadj and clear. Remove from the oven and allow It to stand on tin sheet until quite cold Ice with a thin coal of white icing top and sides and stand In a cool oven to dr, then give it a second coat of thick ieine: and ornament a cording to fancy. An icing made of white of cg, a few drops of coid water and confectioner's sugar Is the best for the thick icing |