1460. Bride Cake

To four pounds of the best wheaten flour add four pounds of the best fresh butter, two pounds of the best white sugar, pounded and sifted fine, a quarter of an ounce of mace, and the same quantity of nutmegs; to every pound of flour put eight eggs; wash and thoroughly pick four pounds of currants, dry them well, blanch a pound of sweet almonds and cut them lengthways very thin, a pound of citron, a pound of candied orange, the same quantity of candied lemon, and half a pint of brandy. Having thus prepared your ingredients work the butter to a cream with your hands, beat in the sugar for ten minutes, then beat your whites of eggs to a very strong froth; mix them with your sugar and butter, beat the yolks well for about twenty minutes, not a minute less, and mix them with your cake. Now put in your flour, mace, and nutmeg, keep beating it until your oven is quite ready to receive it, pour in your brandy, whip the currants and almonds lightly in, tie round the bottom of your hoop throe sheets of paper, to keep it from running out, rub it well with butter, put in your cake and the sweetmeats in three layers, with cake between every layer; after it is risen and coloured cover it with paper, before your oven is closed; it will take three hours baking.

1461. Bride Cake - Another Way

One pound and a half of fine sugar, three pounds and a half of currants, one pound of butter, two pounds of flour, half a pound of peels, half a pound of cut almonds, three ounces of spices, the grating of three lemons, eighteen eggs, two gills of rum; paper your hoop which for this mixture you will require to be large; bake in a moderate oven, it will take some hours, when cold ice it. See "Icing for Cakes."