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Wedding Cake Recipe

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This recipe for Wedding Cake, by , is from My Cookbook Compilation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Mabius


2 lb butter
1 lb granulated sugar
3/4 lb brown sugar
20 eggs
2 oranges, juice and grated rind
1 lemon, juice and grated rind
1 tsp soda
1/2 c molasses
1 c black coffee
1/2 c honey
2 lb flour
1 1/2 tsp salt
2 tsp cinnamon
1 tsp cloves
2 tbs nutmeg
2 tbs mace
1 glass tart jelly
3 lb seeded raisins
2 lb seedless raisins
5 lb currants
1 lb almonds
2 lb citron
2 lb flour for the fruit

Cream the butter until very soft, add the white sugar and the sifted brown sugar and mix thoroughly. Add the beaten yolks and the grated rind. Add one half of the soda to the molasses, stir until foamy and add, with coffee and honey, alternating with the two pounds of flour, sifted with remaining soda, salt, and spices. Break the jelly into pieces and stir in. It is not necessary to have the jelly thoroughly mixed in.
Look over the raisins and currants, wash if necessary, drain and dry. Blanch the almonds and slice. Save half the nuts to sprinkle on the bottom and top of cake. Cut the citron in thin strips. Mix the two cups of flour thoroughly with this fruit. Candied orange or grapefruit peel may be used for citron.
Mix the prepared fruit with the batter. This may be added from time to time with the flour. When all is thoroughly combined fold in the stiffly beaten egg whites.
This amount makes about twenty four pounds of cake, and can be baked in small loaves or in one large one. What ever size is chosen line the greased pans with three layers of paper (bottom and sides) having the top layer well greased. Sprinkle the bottom with about one third of the reserved nuts. Put the mixture into the pan making sure that the corners are well filled and that the top is level and smooth. Sprinkle the remaining nuts on the top. If made into one large cake steam four hours and then bake one hour in a very slow oven (250 - 275). If made into small cakes they can be baked without steaming first. Bake in a slow oven (250) for two hours. Let cool in the pan, but have it stand on a rack so as to have a circulation of air underneath as well as on the top and sides.
Turn out and remove the paper. Cool and store in a cool dry place tightly covered. A few sound apples placed in the container where cake is stored will help keep the cake moist if it must be kept long, but they must be watched and replaced if they begin to show decay, or it they become shriveled.
As there is so much preparation involved, the fruits and nuts can be gotten ready several days before the cake is to be baked. Even after the cake is entirely mixed and in the pan or pans it can stand overnight if kept in a cool place.

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Personal Notes:
Personal Notes:
From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.

"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941

Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY




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