Bride Cake

Ingredients

• 4 pounds fresh butter
• 2 pounds loaf sugar, pounded and sifted
• ¼ ounce mace
• ¼ ounce nutmeg
• 32 eggs (8 eggs for each pound of flour)
• 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 300°F (150°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 15 minutes.

3. Whip the egg whites until frothy and mix with the butter and sugar.

4. Beat the yolks for at least 30 minutes and add to the mixture.

5. Incorporate the flour, mace, and nutmeg, mixing until combined.

6. Add the brandy and fold in the currants and almonds gently.

7. Prepare your cake pans by wrapping the bottoms with paper and greasing them with butter.

8. Layer the batter with the sweetmeats in three layers, alternating with cake batter.

9. Bake in a preheated oven at 300°F (150°C) for three hours, covering with paper once risen and colored.