Groom's Cake
(Traditional Fruit Cake)
1 lb. butter
Juice and grated rind of two oranges
1 cup molasses
1 lb. flour
2 tsp. mace
3 lbs. raisins
1 cup sliced glazed cherries
1 tsp. cloves
1 cup sliced candied pineapple
1 cup tart jelly
1 1/4 lb. brown sugar |
Juice and grated rind of one lemon
1 cup black coffee
1 tsp. salt
2 tsp. nutmeg
2 lbs. currants
10 eggs
1 tsp. baking soda
1 lb. citron sliced
3 1/2 cups flour |
Cream butter. Add brown sugar. Cream
until smooth. Add well beaten egg yolks, juices, and grated rinds. Mix
thoroughly. Sift 1 pound of flour, measure, and sift with spices, salt, and baking
soda. Combine raisins, currants, citron, pineapple, and cherries. Add 3 1/2
cups of flour, mix thoroughly. Combine jelly, molasses, and coffee. Add
alternately with dry ingredients to first mixture. Add fruits. Fold in stiffly
beaten egg whites. Oil four round pans, graduated in size with the largest 12"
in diameter. Line with oiled paper. Fill 2/3 full. Bake in slow oven 250š
for 2 - 2 1/2 hours. Cool in pans. Cover with butter icing.
Decorate as desired. Twelve pounds.
Almond
Cake
(Traditional Bridal Shower Cake)
1 cup sugar
1/2 cup butter
3 tsp. baking powder
1/4 tsp. salt |
1/2 cup milk
2 cups cake flour
1 tsp. almond flavoring
4 egg whites |
Cream butter, add sugar. Cream until smooth. Sift flour, measure, and sift
with baking powder and salt. Add alternately with milk to first mixture. Beat thoroughly.
Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well
oiled layered cake pans. Bake in moderate oven at 375š about 20 minutes. Cool.
Cover with white butter icing. Decorate as desired.
Bride's
Cake
(Traditional Orange Cake)
1 cup butter
1 cup milk
3 1/2 cups cake flour
1 tsp. vanilla flavoring |
2 cups sifted sugar
1/2 tsp. salt
4 tsp. baking powder
1 tsp. orange flavoring
6 egg whites |
Cream butter. Add sugar gradually. Cream until
smooth. Sift flour, measure, and sift with baking powder and salt. Add
alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten
egg whites. Pour into well oiled layer cake pans. Bake in moderate oven
375š about 35 minutes. Cool. Cover with white butter icing.
Decorate with rosebuds, using a pastry tube.
Butter
Icing
3 cups powdered sugar
1/3 cup melted butter
1/8 tsp. salt |
2 tbsp. milk
2 2/3 tbsp. lemon juice
Food coloring if desired* |
Sift sugar. Combine with melted butter, lemon
juice, salt, and milk. Beat until creamy. *Divide in several parts. Tint each portion with a different food coloring if
desired.
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