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1lb. butter
1lb. brown sugar
9 eggs
2lbs seedless raisins
2lbs currants
1/2lb dates(chopped)
1/2lb figs (chopped)
1/2lb blanched almonds
1 cup citron peel
1 cup glace cherries
1 tsp, B soda
Juice of one orange and lemon
4 cups flour ( approx)
Cream butter and sugar, beating in eggs separately, beating thoroughly after each addition.Wash and dry raisins and currants.Cut nuts, cherries, and citron peel, add chopped dates and figs.sift flour and soda, take part of this and sprinkle over the fruit.Gradually fold in flour and fruit into butter mixture adding the fruit juicesLine cake tins with foil or greased brown paper and bake at 275 for 2 to 3 hours depending on the size of the pan. Wedding cake should be covered with fondant after it is cooled.
1lb. brown sugar
9 eggs
2lbs seedless raisins
2lbs currants
1/2lb dates(chopped)
1/2lb figs (chopped)
1/2lb blanched almonds
1 cup citron peel
1 cup glace cherries
1 tsp, B soda
Juice of one orange and lemon
4 cups flour ( approx)
Cream butter and sugar, beating in eggs separately, beating thoroughly after each addition.Wash and dry raisins and currants.Cut nuts, cherries, and citron peel, add chopped dates and figs.sift flour and soda, take part of this and sprinkle over the fruit.Gradually fold in flour and fruit into butter mixture adding the fruit juicesLine cake tins with foil or greased brown paper and bake at 275 for 2 to 3 hours depending on the size of the pan. Wedding cake should be covered with fondant after it is cooled.
