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
April Tea Party Winners
DEBUT author PEGG THOMAS's signed copy of The Pony Express Romance Collection is Bree Herron, Angela Couch's book,Carla Gade's "Love's Compass to Betti Mace, Carrie Fancett Pagels' "Tea Shop Folly" goes to Faith, Denise Weimer's print winner of WITCH is Connie Saunders, Joan Hochstetler, Debra E. Marvin ebook,