Bride Cake

Ingredients

• 4 pounds fresh butter
• 2 pounds loaf sugar, pounded and sifted
• ¼ ounce mace
• ¼ ounce nutmeg
• 32 eggs
• 4 pounds currants, washed and dried
• 1 pound sweet almonds, blanched and sliced thin
• 1 pound citron
• 1 pound candied orange
• 1 pound candied lemon
• ½ pint brandy

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Cream the butter in a large bowl.

2. Gradually beat in the sugar for 30 minutes.

3. Whip the egg whites until stiff and fold them into the butter and sugar mixture.

4. Beat the egg yolks for at least 30 minutes and mix them into the batter.

5. Add the flour, mace, and nutmeg, and continue beating until well combined.

6. Incorporate the brandy, currants, and almonds gently.

7. Prepare your cake pans by tying three sheets of paper around the bottoms to prevent leakage and greasing them with butter.

8. Layer the batter and sweetmeats in the pans, alternating with cake batter.

9. Bake in a preheated oven at 350°F (175°C) for three hours, covering with paper once risen and colored.