Wedding Cake

Ingredients

• 2¼ pounds butter
• 2½ pounds brown sugar
• 2½ pounds seeded raisins
• 5 pounds currants
• ½ pound blanched almonds
• 1 pound citron
• ½ pound mixed orange and lemon peel
• 25 eggs
• 4 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon cloves
• nutmeg to taste
• 1½ glasses brandy

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Preheat the oven to 350°F (175°C).

2. Cream the butter and brown sugar together until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, combine the raisins, currants, almonds, citron, and mixed peels.

5. In another bowl, mix the flour with the spices: cinnamon, ginger, cloves, and nutmeg.

6. Gradually add the flour mixture to the butter mixture, alternating with the brandy.

7. Fold in the fruit mixture until evenly distributed.

8. Pour the batter into well-buttered cake tins.

9. Bake for approximately 2 hours or until a toothpick inserted in the center comes out clean.