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
Hear Ye!!! Hear Ye!!!
TEA PARTY for MaryLu Tyndall and J.M. Hochstetler!!! Per random.org (all drawings), our first giveaway winner on the party is Janet Marie Dowell, who is taking home a Tortuga Chocolate Rum cake (via the FB party page), winner of Joan's book Northkill is: Winner of Amish jams is: winner of a paperback book of The Ransom is: Janella Ebook of The Ransome winner is: Tina.