Wedding Cake I

Ingredients

• 1 lb. butter
• 1 lb. sugar
• 12 eggs
• 1 lb. flour
• 2 teaspoons cinnamon
• Nutmeg │¾ teaspoon each
• Allspice│
• Mace │
• ½ 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
• ¼ cup brandy
• 2 tablespoons lemon juice

Directions

1. 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.

Nutrition, whole recipe (rough)

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Sugar	1 tbsp (12.5g) granulated	49
Fig	1 medium (50g)	37
Nutmeg	1 tsp ground (2.2g)	12
Lemon	juice of 1 lemon (48ml)	12
Clove	1 tsp ground (2g)	7
Cinnamon	1 tsp ground (2.6g)	6
Allspice	1 tsp ground (1.9g)	5
Mace	not in our table	0
Brandy	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.