The 1918 Fanny Farmer Cookbook

Wedding Cake II

lb. butter

lbs. raisins, seeded

and cut in pieces

lb. brown sugar

2 eggs

lbs. Sultana raisins

cup molasses

1/2 lbs. citron, thinly

sliced and cut in strips

lb. flour

teaspoons

cinnamon

lb. currants

4 teaspoons

allspice

/2 preserved lemon

rind

1/2 teaspoons

mace

/2 preserved orange

rind

nutmeg, grated

cup brandy

/4 teaspoon

soda

squares chocolate,

melted

tablespoon hot water

Cream the butter, add sugar gradually, and beat thoroughly. Separate yolks from whites of

eggs, and beat yolks until thick and lemon−colored. Add to first mixture, then add flour

(

excepting one third cup, which should be reserved to dredge fruit), mixed and sifted with

spices, fruit dredged with flour, lemon rind and orange rind finely chopped, brandy.

chocolate,

and whites of eggs beaten until stiff and dry. Just before putting into pans, add soda dissolved

hot water. Cover pans with buttered paper, and steam four hours. Finish cooking by leaving in

a warm oven over night.

Imperial Cake

/2 lb. butter

/2 lb. raisins, seeded

and cut in pieces

/2 lb. sugar

Yolks 5 eggs

/2 cup walnut meat,

Chapter XXXI − CAKE

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