1 1/2 pounds butter
1 1/2 pounds sugar
1 1/2 pounds flour
1 tablespoon ground mace
1 cup black molasses
1 cup coffee
1 tablespoon rose extract
2 pounds raisins
3 pounds currants
1 pound chopped almonds
1 pound citron, cut fine
Prepare the fruit and nuts, and dredge with part of the flour. Cream the butter and sugar together and add the well-beaten eggs. Mix and sift the flour and spices and add to the egg mixture. Add the fruit and liquids by degrees.
Line a large baking pan with wax paper, greasing the pan well, and then greasing the paper. Turn in the cake mixture and bake in a preheated slow oven (250º) for about 3 hours. Frost with white boiled icing. Makes about 12 pounds of cake.
Boiled icing is usually a simple concoction of water and confectioner’s sugar. Thickness depends upon your proportions. You can also make the icing this way:
3 egg whites
1 cup powdered granulated sugar (not superfine)
Beat egg whites. Add sugar, beating until smooth and white. Spread icing over slightly warm cake. It will harden very slowly.
— Foods From Our Founding Fathers, Helen Newbury Burke (p. 238)
Contributed by Joan M. Hochstetler: Colonial Weddings
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