Bride or Wedding Cake

Ingredients

• 1 pound + 2 ounces dry sifted flour
• ¼ cup rum or ½ cup brandy
• ¼ pound treacle
• ¼ pound sugar
• 8 eggs
• ¾ pound butter
• 3 ounces sweet almonds, blanched and chopped
• 2 ounces crushed ratafias
• 1 nutmeg, grated
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 2 pounds currants, washed and dried
• ½ pound chopped sultanas
• ½ pound candied citron
• 7 ounces orange peel, chopped
• 7 ounces lemon peel, chopped
• Icing (as desired)

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Preheat your oven to 350°F (175°C).

2. Beat the butter and sugar together until creamy.

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

4. Stir in the treacle and mix until combined.

5. Soak the ratafias in the rum or brandy, then add to the mixture.

6. In a separate bowl, mix the flour with the spices and salt.

7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

8. Fold in the currants, sultanas, chopped citron, and peels.

9. Pour the batter into a prepared cake pan and smooth the top.

10. Bake for about 1.5 to 2 hours, or until a skewer inserted comes out clean.

11. Let the cake cool before icing as desired.